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Production at BNLfood entails 1st, 2nd and 3rd levels cracking of eggs

• 1st level is the historical cracking of eggs into liquid albumen, yolk and whole egg, and their respective further processing into egg powders of outstanding functionality and quality. Today, most of this activity is outsourced from plants located outside the European Union.
  
  
  
• 2nd level cracking is extraction of active ingredients from liquid albumen and yolk and their further refining into active egg proteins and lipids, for use in infant food, pharmaceutical & biotech applications. This is the main production activity of BNLfood within the European Union.
  
  
  
• 3rd level cracking is about transforming egg fractions into new innovative ingredients for the economy at large, including applications in clinical research, electronic devices, packaging technologies, and many others. This production activity is outsourced worldwide to partners in strategic development.