01. Collection
Fresh eggs are collected directly from our farms and trusted partner farms under controlled conditions and transported.
Our Products
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Liquid Eggs
Liquid egg exists to solve a problem shell eggs create for anyone processing at volume: inconsistency, breakage, storage inefficiency, and manual labour cost. Our liquid egg range gives bakeries, food manufacturers, and food-service operators a pasteurized, ready-to-use ingredient with predictable viscosity, colour, and functional performance
Processing
1
Egg Reception & Pre-Grading
Fresh eggs sourced from our farms and approved partner farms arrive at our processing facility under controlled conditions.
2
Automated Egg Breaking
The selected eggs are transferred to a fully automated breaking system where each shell is mechanically cracked under hygienic conditions.
3
Separation
The liquid contents are carefully separated into whole egg, egg yolk, or egg white (albumen).
4
Fine Filtration
The liquid egg passes through multi-stage filtration systems that remove shell fragments and chalazae.
5
Homogenization
The pasteurized product is homogenized to create a smooth, uniform consistency throughout the batch.
6
Pasteurization
The filtered liquid egg is gently pasteurized using carefully controlled time and temperature parameters to eliminate microorganisms.
7
Hygienic Packaging & Cold Storage
The finished liquid egg is packed into food-grade containers under hygienic conditions and transferred to chilled storage.
Applications
- Industrial bakeries
- confectionery manufacturers
- mayonnaise & sauce producers
- ready-to-eat food manufacturers
- airline catering
- HORECA operators who need a consistent ingredient rather than a variable one.
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Frozen Egg Product
Frozen egg is the liquid egg range built for distance for buyers whose supply chain involves longer transit times, export logistics, or the need to hold inventory without a short clock running on shelf life. It’s the same processing quality as our liquid egg line, with a format designed around storage and transport rather than immediate use.
Key Specs
- Blast frozen at -18°C immediately after processing to lock in quality.
- 12-month shelf life, removing the urgency around fast turnaround that fresh or chilled liquid egg requires.
- Export-optimized packaging, built to withstand longer transit and handling.
- Available in both bulk formats (for industrial buyers) and retail formats (for downstream packaged products).
How We Produce
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1
Egg Reception & Pre-Grading
Fresh eggs sourced from our farms and approved partner farms arrive at our processing facility under controlled conditions.
2
Automated Egg Breaking
The selected eggs are transferred to a fully automated breaking system where each shell is mechanically cracked under hygienic conditions.
3
Separation
The liquid contents are carefully separated into whole egg, egg yolk, or egg white (albumen).
4
Fine Filtration
The liquid egg passes through multi-stage filtration systems that remove shell fragments and chalazae.
5
Homogenization
The pasteurized product is homogenized to create a smooth, uniform consistency throughout the batch.
6
Pasteurization
The filtered liquid egg is gently pasteurized using carefully controlled time and temperature parameters to eliminate microorganisms.
7
Hygienic Packaging & Cold Storage
The finished liquid egg is packed into food-grade containers under hygienic conditions and transferred to chilled storage.
Applications
For buyers whose supply chain measures lead time in weeks rather than days like importers, institutional buyers with centralized warehousing, or manufacturers placing large, infrequent orders, frozen format removes the pressure of a short shelf-life clock without compromising on the pasteurization and quality standards applied to our liquid egg range.
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Boiled
&
Peeled Eggs
Our boiled & peeled range is a fully finished, ready-to-eat product. The labour-intensive part of the process is handled on our line so what reaches the buyer is already table-ready or menu-ready. Available in two core formats: retort-sterilized eggs that hold at ambient temperature without refrigeration, and chilled eggs for buyers working within a shorter, cold-chain distribution window.
How We Produce
Neque porro quisquam est qui dolorem ipsum quia dolor sit amet, consectetur
1
Egg Reception & Pre-Grading
Fresh eggs sourced from our farms and approved partner farms arrive at our processing facility under controlled conditions.
2
Automated Egg Breaking
The selected eggs are transferred to a fully automated breaking system where each shell is mechanically cracked under hygienic conditions.
3
Separation
The liquid contents are carefully separated into whole egg, egg yolk, or egg white (albumen).
4
Fine Filtration
The liquid egg passes through multi-stage filtration systems that remove shell fragments and chalazae.
5
Homogenization
The pasteurized product is homogenized to create a smooth, uniform consistency throughout the batch.
6
Pasteurization
The filtered liquid egg is gently pasteurized using carefully controlled time and temperature parameters to eliminate microorganisms.
7
Hygienic Packaging & Cold Storage
The finished liquid egg is packed into food-grade containers under hygienic conditions and transferred to chilled storage.
Suitable For
Export markets — retort, ambient, and brine-pack formats built specifically for longer transit.
Airline catering — consistent, ready-to-serve portions with reliable shelf life.
Retail convenience — grab-and-go protein formats for modern retail and quick commerce.
Defense supply — long-shelf-life, ambient-stable formats suited to institutional and government procurement.
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Fresh Eggs
Our fresh egg range (Truélay) is farm-sourced, then run through a fully automated grading line before packaging, so “fresh” also means consistently graded, consistently sized, and consistently inspected, not just recently laid. This is the product line built for retail shelves, quick commerce fulfilment, and institutional kitchens that need dependable, uniform shell eggs at volume
How We Produce
02. Visual Pre-Inspection
Every incoming batch undergoes an initial visual inspection where visibly damaged, cracked eggs are removed.
03. Washing & UV Sanitization
Eggs are gently washed using rotating food-grade brushes before passing through ultraviolet (UV) sterilization chambers.
04. AI-Based Crack Detection
Advanced acoustic and AI-assisted inspection systems identify even microscopic shell cracks and structural weaknesses.
05. Weight-Based Grading
Automated grading systems classify eggs according to weight and size, ensuring every retail pack contains consistently.
06. Dirt & Blood Spot Detection
Sophisticated candling and optical inspection systems detect internal blood spots, shell contamination, and other quality factors.
07. Automated Sorting & Packaging
Approved eggs are automatically sorted into retail cartons, trays, institutional packs, or customized export packaging.
08. Cold Storage & Dispatch
Finished products are transferred to temperature-controlled storage before being dispatched through an efficient distribution network.
Applications
Whether you’re supplying retail shelves or large-scale food operations, Truélay Fresh Eggs are built to deliver consistency, quality, and a dependable supply.
- Modern retail chains & supermarkets
- Quick commerce platforms
- Hotels, restaurants & cafés (HORECA)
- Institutional kitchens & catering services
- Food manufacturers & bakeries
- Exporters, importers & private-label brands
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Private Label
This is where a buyer’s brand meets our production infrastructure. Rather than simply supplying product, our OEM service takes a buyer’s specification — formulation, packaging, labeling, documentation and manufactures it end-to-end under their brand, using the same processing lines and compliance systems behind our own product range.
Who It’s For:
- Supermarket brands looking to launch or expand a private-label egg range.
- International importers who need a compliant, export-ready manufacturing partner.
- Airline catering companies with specific format and shelf-life requirements.
- Institutional buyers (hospitals, large-scale catering, corporate food service).
- Government programs requiring documented, compliant bulk supply.
- Industrial bakeries needing a dedicated, formulated ingredient supply relationship.
What’s Included:
- Custom product formulation — tailored to the buyer’s functional and recipe requirements.
- Retail & bulk packaging — built around the buyer’s format needs, from single retail cartons to institutional bulk.
- Regulatory compliance support — helping buyers meet destination-market requirements.
- Export documentation — full paperwork support for cross-border shipments.
- Brand confidentiality agreements — protecting the buyer’s private-label relationship.