DSM announces integrated approach to egg processing
DSM has announced the introduction of a new 'Total
Concept' - a unique, integrated approach to egg production and processing.
Comprising a range of DSM products, it delivers significant advantages at
every stage of the egg production process - from animal nutrition through to
diagnostics and processing. According to DSM, egg processors and manufacturers
can now effectively meet the combined challenges of guaranteed product safety,
quality and value throughout the production chain.
â€œThe introduction of our Total Concept is an industry first and underlines
DSM's commitment to the egg and poultry industry. By using DSM's innovative
products and services, egg producers, processors and manufacturers can be
confident in the quality and safety of egg products throughout the supply chain
- crucial for success in today's food industry. It also offers considerable
economic benefits. This new concept brings together market leading expertise
from within DSM into an integrated offer with clear advantages. We aim to build
on the extremely positive feedback we have received so far,â€ says Industry
Manager DSM Food Specialties, Theo Verleun.
The Total Concept consists of advanced animal nutrition ingredients,
reliable diagnostic testing equipment and state-of the art processing enzymes -
all developed for maximum customer benefit. Key products include Optimum Vitamin
Nutrition (OVNÂ®), a complete set of feed ingredients proven to improve animal
health, welfare and performance and CAROPHYLLÂ® Check - an innovative pack based
on colour quality standards and tools to increase the value of egg products for
the food industry. PremiÂ®Test diagnostic testing kits are available for fast and
reliable screening of antibiotic residues and antimicrobial substances; a
specific PremiÂ®Test Salmonella is also offered which can detect 72 Salmonellae
serotypes within 3 days in an uncomplicated routine.
MAXAPALÂ®A2 and MAXAPALÂ® G04 fermentation-derived enzymes can be added at
the final stage of egg processing to improve whole egg and egg yolk
emulsification properties and to desugar egg products before spray drying.
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