Egg products are already broken, filtered and pasteurized, making them ready to use in food production. They reduce preparation time and eliminate the need for washing, breaking and separating eggs.

Liquid egg products can be stored under controlled temperature for up to 12 months, while egg powder has a shelf life of up to two years, making them convenient for long-term storage.

Yes. Egg products undergo pasteurization, a heat treatment process that destroys harmful bacteria such as Salmonella, ensuring safe and reliable ingredients for food manufacturing.

Liquid egg products allow manufacturers to use only the needed component such as egg white or yolk. Because the product is already separated and processed, there are no shell residues or unused parts, which reduces product waste and saves labor and material resources.

Liquid egg products are compact and efficient for storage. One kilogram of egg product can equal the content of 18–60 eggs, which significantly reduces storage space and transportation costs.

Liquid egg products can be packaged in PET containers of different sizes or in aseptic bag-in-box systems. They can be stored chilled or frozen, typically from +4 °C down to −18 °C, which helps maintain quality and extend shelf life.

Egg powder has a long shelf life and can be used completely without losses. Unlike shell eggs or liquid egg products, which may leave unused residues, dry egg products allow the entire batch to be utilized efficiently.

Egg powder does not require temperature-controlled transportation or storage. It can be stored in standard conditions, making logistics simpler and reducing overall transportation and storage costs.