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1. Product overview
1.1 Product description
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,...
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Bibliography
Bibliography
Regulations
LAMY and DEHOVE (R.). – Réglementation des produits, qualité, répression des fraudes (Éditions Lamy SA).
Websites
ITAVI – Institut technique de l'aviculture, Paris https://www.itavi.asso.fr/
Egg-breaking machines, dryers, etc. Sanovo Engineering A/S https://www.sanovogroup.com/
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