From December 2nd to 4th, 2025, OVOBEST will once again present itself at Food Ingredients Europe in Paris (Stand #72M6) as the specialist for high-quality egg powders.

Visitors can look forward to a broad portfolio of whole egg, egg yolk, and egg white powders – available in a wide range of functional qualities and customized specifications tailored precisely to customer needs.

Innovation in Egg White Powders – Performance Meets Purpose

Our R&D team has made remarkable progress in the field of egg white powders.

On one hand, the core range has been expanded with new varieties offering exceptional foaming properties (e.g., high whip for confectionery applications such as chocolate-coated foam kisses) and defined high gel strengths (super high gel, high gel–high pH). All these variants are readily available for trials and product development.

On the other hand, OVOBEST has significantly broadened its portfolio in the area of nutritional performance products. The highlight: our brand-new egg white protein hydrolyzate “EWP HS neutral”.

With an amino acid profile comparable to whey protein—the benchmark in the protein world—this isolate is produced via a newly developed process that ensures excellent solubility, even under sterilization conditions, and a perfectly neutral taste.

Additional hydrolyzate derivatives are already in the pipeline, promising both innovation and competitive performance.

Focus on Lysozyme – Now Moving Toward Pharma Quality

In addition to our egg powders, OVOBEST continues to expand its expertise in lysozyme, available in both liquid and dried forms. The next milestone: a "Pharma-grade" lysozyme, soon to be launched—opening up new opportunities in functional and health-oriented applications.

Visit OVOBEST in Paris

Discover the latest in egg-based innovation and discuss customized solutions with our experts.

We look forward to welcoming you at Food Ingredients Europe 2025, Stand #72M6 – where functionality, quality, and innovation meet.