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Ten years ago a group of frequent travellers had noticed that hotels did not serve soft-boiled eggs at breakfast. They had heard about Salmonella-caused food infections, but they would not accept that this foodborne disease could force food business operators to choose between running the risk, compromising on quality or scrapping dishes with raw or undercooked eggs from their menu. After two years of intensive R&D, the inventors of the technology cracked the egg. Today, our R&D division is focusing on other fresh food products that often accompanied with foodborne diseases.
Our products are designed to meet the following criteria:
- They must offer real food safety.
- They must not compromise on food quality, nutritional value or composition.
- They must ease our clients’ workload through higher convenience
levels.
- They must meet all legal standards and regulations.
- They enter the food-chain at its most controllable and most critical
point: the kitchen, thus fully enabling tracking and tracing of food
products.
Building food safety equipment that meets business and legal requirements is a challenge to most of our competitors. Adding intelligence is our expertise.
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