SANOVO Egg Products with new and improved functionalities & qualities

Functional Egg Powder Based Mixes - especially for the Mayonnaise industry
In our R&D we focus on i.e. tailor-made compounds, which are combinations of specially developed functional egg powders blended with specifically selected ingredients. This enables us to make compounds with safe and guaranteed results every time for our costumers within the Fine Food industry, especially within the mayonnaise and dressing industry.

Functional Egg Based Blends - for the Bakery industry
We focus on making complete or part mixes for the bakery industry. These can be co-dried mixes to improve functionality or dry blended ingredients with egg powder as the main functional ingredient. By doing this and using our technology we can make convenient products and cost saving solutions for our customers.

Improved Qualities of Egg White Powder - Gel strenght and ability
In cooperation with our sister company, Sanovo Engineering, we are working on improving the functionalities of egg white powder by using unique production equipment and specialised manufacturing methods developed together with The Danish Institute for Agricultural Science. It is also our aim to investigate fully and incorporate the possibilities of Enzymes posses in our future development Egg Albumin Products.

Enzymes
Today we have control of our own hens and the feed involved for part of the eggs we use in our Production. We will make it our task to identify and explore the possibilities within the area of changing the feed and for instance change and extract the different fatty acids and proteins in the yolk and egg white. As part of our future plans we also look into the use of new production methods and the use of Enzymes within this field. The SANOVO EGG GROUP are already in the process of exploring and developing the possibilities especially in the infant formula industry, Functional Foods and Pharmaceytical applications.