Benefits of vacuum packed eggs products

Packed and refrigerated for longer conservation and easy opening

• M.A.P. pack hard boiled eggs, for 28 days at 3°C,

• Keep concentrated egg products in a vacuum package (or under N2 atmosphere) for up to one year at room temperature,

• Protect the egg from bacteria and particularly salmonella.

For clean storage and make long haul transport possible

• Pack the egg products in vacuum or nitrogen vacuum plastic bags,

• Meet the growing requirements in terms of tracking,

• Deliver to faraway destinations thanks to a longer shelf-life.

Market development boosts sales

• Propose vacuum packed cooked egg products, with a higher added value,

• Create new, very creative packaging and innovate your egg recipes.

When the pleasure of tasting is combined with nutritional quality

• Keep the authentic flavour of a soft boiled egg with sous-vide cooking,

• Obtain a tenderer, less rubbery egg white, sous-vide cooked at 62°C.