ENVIRONMENT
For Källbergs, we work for an environment that is sustainable in the long term. That is why we are marketing and broadening our range of KRAV-labelled and organic products.
SAFETY AND QUALITY
Food safety from barn to table
Implementation of international quality management systems and high hygiene requirements, has made Källbergs a guarantee of high quality egg products with sublime food and delivery security.
CERTIFICATIONS
Our quality department plays a key role in this work, and to support this we use HACCP as well as quality controls through quality certifications. We are certified in accordance with FSSC 22000.
EGGS' PROPERTIES
Egg yolks make it possible to disperse drops of oil when producing a mayonnaise or sauce. Egg whites and whole eggs can be whisked into a foam – when making meringues, for example, or cake bases.
FROM EGGS TO EGG PRODUCTS
Hygiene and safety are essential when turning fresh eggs into processed egg products. Therefore, the process takes place in a strictly controlled production environment with employees who are trained in food hygiene.
RAW MATERIALS AND SUPPLIERS
It is with eggs as our raw material that we have built up our skills and unique range of products. To comply with our customers’ high demands of quality, we perform our own audits on-site at our suppliers’ facilities.
TRACEABILITY AND QUALITY
Through our corporate structure - as part of Scandinavia's largest farmer cooperatives in egg production - we ensure traceability to the individual farms.