Any business that produces food products is subject to rigorous monitoring from the authorities. In order to meet the very highest of quality requirements, we work as a team across professional categories, with a clear structure as concerns quality, food security and environmental work.
In order to assure our products in line with legal requirements and those of our customers, we have our own laboratory in which we conduct microbial, chemical and functional analyses.
November 25, 2020
Recently, the National Food Administration increased the egg's vitamin D value in its food database to 3.7 micrograms per 100 grams of egg. According to the National Food Administration, the increase is due to the discovery that the egg yolk contains another form of vitamin D; 25 (OH) -vitamin D.
The knowledge of this form of the vitamin D is found in food is new and research shows that it has five times as much activity compared to vitamin D3, the form stated for food and in vitamin supplements. The daily requirement of vitamin D is between 10-20 micrograms, depending on age and how much you are exposed to the sun.
Vitamin D helps the body assimilate calcium and phosphate, which mainly gives a stronger skeleton. Deficiency in children can cause rickets, leading to soft and deformed bones. The vitamin is also important for the immune system, muscle strength and cognitive ability. Research on vitamin D and covid-19 is currently underway. Among the deceased and those who became seriously ill from covid-19, it has been shown that there is an overrepresentation of vitamin D deficiency.
We get vitamin D through our diet and through sunlight when we stay outdoors. It is therefore extra important for us northerners to get foods rich in vitamin D or take extra supplements during the winter. An egg contains about a quarter of the recommended daily intake of vitamin D.
- Eggs are a naturally rich source of vitamin D. It is an amazing food that contains all the nutrients our body needs except vitamin C. Eggs have both a high nutritional value and also a low climate footprint, says Marie Lönneskog Hogstadius, operations manager at the industry organization Swedish Eggs.
Source: The Swedish Egg Industry Association
Since 2003, Källbergs has been part of the DANÆG Group, which is first and foremost an egg co-operative owned by 70 egg producers. Today, the DLG Group is also on board, with a 50% stake in our business.
As we are owned by egg producers, we can have a direct impact on how the eggs are produced and request exactly what the market wants. This includes, for example, eggs from cage-free hens or organic hens.
Our story goes back to 1945, when the brothers Stig and Lennard founded Källbergs. Their father Alfred Källberg was one of the first people in Sweden to spray dry milk to form a powder, and he was a pioneer of a more commercial, larger-scale production. As a result, he is known as “the father of spray drying in Sweden”.