Michael Foods, Inc. is a diversified food processor and distributor that markets egg and egg-based products into major food ingredients trade channels throughout the world. Its extensive line of innovative products for commercial baking applications include extended shelf-life (ESL) eggs – a product line developed by the M.G. Waldbaum's R&D team, with its introduction into the marketplace heralded for its breakthrough technology. Its state-of-the-art drying facility in Wakefield, Neb., is recognized as an industry leader in the production of 'Instant Whites,' an agglomerated dried egg white product with superb mechanical and pneumatic handling characteristics and a consistent particle size providing excellent results in meringue and Angel Food cake applications.
Papetti's, a household name in the egg industry globally, was acquired by Michael Foods in 1997. Founded in 1908 in Elizabeth, New Jersey, Papetti's rapidly expanded beyond the local New York/New Jersey market as a result of its commitment to providing the highest quality egg products and superior customer service, to become recognized as one of the world leaders in processed egg products. A full line of over 300 Food Ingredient, Foodservice and Retail egg products services the needs of bakeries, restaurants and grocery store nationwide.
Inovatech Egg Products, a Canadian company acquired by Michael Foods in 2002, is a world-leader in high technology eggrelated products. Its extensive research program has led to the development of unique egg products designed specifically for mayonnaise and sauces and dressings manufacturing, as well as innovative products for commercial baking applications. One of its products developed specifically for baking applications is OvaMay™–a dried, modified yolk product for use in muffins, donuts, cookies and cakes. Results appear to suggest improved crumb structure, improved moisture retention and improved textural properties. In addition to OvaMay™, the company has developed Emulsa 10™–an enzymemodified liquid egg product for use in heat and/or freeze stable sauces, or in mayonnaise-type preparations. Emulsa 10™ provides exceptional emulsion stability without gums and thickeners and eliminates emulsion breakdown under retort conditions. It also allows for a reduction in the level of yolk used in most applications while retaining desired viscosity levels and mouth feel. Emulsa 10™ was launched at the 2005 IFT FOOD EXPO in New Orleans and quickly proved to be a major attraction among food technologists and visitors to the Michael Foods exhibit.
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