Egg experts join forces to develop new technologies
Denmark’s Sanovo plans to use DSM’s expertise in the development, production and formulation of egg processing enzymes to bring innovative egg products to market as well as offering effective alternatives to traditional processing methods.
“The partnership brings us more know-how on the processing side,” Sanovo product and marketing manager Lars Kops told FoodNavigator.com. “They have the enzyme technology that will enhance our products.”
Sanovo is a leading supplier of egg processing equipment such as egg sorting and egg breaking machines and also offers turn-key plants and process automation services.
Egg processors and food manufacturers, however, are increasingly looking to replace energy intensive processes with enzyme driven processes. And while Kops said Sanovo has no intention of developing its own expertise in enzyme production, he added that DSM would benefit from Sanovo’s contacts within the processing industry.
“We will be doing sales and marketing within the egg processing industry; they will be giving us their know-how in addition to helping us develop innovative new products.”
One example of new product development, according to Kops, is a heat stable yolk powder that benefits from using enzyme technology.
Speeding up NPD
Netherlands-based DSM said it expects the partnership with Sanovo to accelerate the market introductions of the novel products in its pipeline.
“The knowledge of Sanovo Engineering in hardware management will speed up the alignment of the ideal cost-effective enzyme conditions with new or available hardware,” said Theo Verleun, Industry Manager Food Processing Enzymes at DSM Specialties. “Overall, we believe it is a three-way win. Our customers, the egg processors, will get the newest DSM enzyme technology supported by the ideal hardware set-up and respected well-known services of Sanovo Engineering.”
