Meat and fish

Henn egg albumen is used for the essential water binding requirements not only in meat and fish products but also in ham, sausages, surimi and fishcakes.

Taking advantage of the superior water binding properties of Bouwhuis Enthoven  gel egg white powder means that costs savings may be made by the reduction of egg white in your recipe.

Food safety  

Bouwhuis Enthoven delivers safe egg products. That is second nature to us. With the décor of our processes, we exclude infections. Our pasteurization processes are validated and thus effective. In addition, our staff is continuously trained in food safety.

skilled employees

product control

high technology

process control

We provide certified confirmation of product quality.  By clicking the logos on the left you will be presented with specific product quality certification.