An 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, 'Total Concept' delivers significant advantages at every stage of the egg production process - from animal nutrition through to diagnostics and processing.

Egg processors and manufacturers can now effectively meet the combined challenges of guaranteed product safety, quality and value throughout the production chain.

Theo Verleun, Industry Manager DSM Food Specialties, comments, "The introduction of our Total Concept is an industry first and underlines the DSM commitment to the egg and poultry industry.

By using DSM 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 the food industry today.

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".

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 (OVN), a complete set of feed ingredients proven to improve animal health, welfare and performance, and Carophyll Check - an innovative pack based on colour quality standards and tools to increase the value of egg products for the food industry.

PremiTest diagnostic testing kits are available for fast and reliable screening of antibiotic residues and antimicrobial substances; a specific PremiTest Salmonella is also offered which can detect 72 Salmonellae serotypes within 3 days in an uncomplicated routine.

Maxapal A2 and Maxapal 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 de-sugar egg products before spray drying.

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