Our R & D team is driven by customers’ requests and development projects.

        In addition to our standard products – Whole Egg, Egg Yolk and Egg Albumen – we have developed products to meet specific customer requirements (e.g Egg Albumen for nougat and egg yolk in sauce / dressing applications). .

        For each sector of the food industry, where a particular technical performance is required from the Egg ingredient material, Igreca SA’s R & D Dept. with their abundant experience and practical knowledge will provide a suitable material. We market our products worldwide in countries where different culinary cultures require diverse utilisation of egg in food products.

        Our long experience in the Egg processing industry allowed us to develop extraction processes to remove Lysosyme, fatty acids and enzymes inherent in the Hen Shell Egg. The recovered materials are used in the pharmaceutical industry.