Product overview

Since the 1990s, the production of eggshells and egg products has developed into a fully-fledged sector of the agri-food industry, creating added value. Egg products cover a broad category of products obtained from hen eggs stripped of their shells and membranes (table 1 and figure 1 ):

• Intermediate egg products for the food industry (biscuit/pastry-making, pasta, desserts, sauces, etc.). These are either homogenized broken whole eggs, or pasteurized egg yolks or whites, with or without added sugar/salt. They can be supplied in liquid,...