After almost 130 years in the food business, Danæg presents a fascinating story of success and longevity. Today, the Danish company is one of the leading suppliers of fresh eggs and processed egg products, both nationally and in Scandinavia and exports to approximately 50 countries around the world. Export Director Peter T. Munch explained to Hannah Barnett more about what keeps Danæg fresh.
The history of the Danæg Group stretches all the way back to 1895, when the cooperative Dansk Andels Ægexport was founded.
At that time, Danish eggs were experiencing an increasing number of complaints in the largest export market, England, due to an increasingly poor quality. The cooperative was founded on the principle of ‘together we are stronger.’ At the same time, the traceability of the eggs was introduced. This mantra is still an important part of Danæg’s DNA today. The overall group remains owned by its farmers and the Danish Agricultural company, DLG Group. Danæg Group has Danish roots but consists of factories and packing facilities in Denmark, Sweden and Finland.
“We have a long history of upholding the highest of standards,” said Peter T. Munch, Export Director. “We have been decorated
with the title ‘By Appointment to The Royal Danish Court’ for decades. Plus, we produce a lot of interesting products for professional kitchens, hotels and restaurants. We also have convenience food, snacks, pancakes, waffles, all sorts of products that are associated with eggs. We leverage on our long history and experience to create innovative products. We constantly keep an eye on the trends of the time and the increasing demand for convenience food and sustainability.”
EasySliced innovation
It may seem difficult to find ways to be truly innovative with an egg. But with its flagship, EasySlice Deli egg, Danæg has shown that creativity is perfectly possible.
The EasySlice is a long-shaped version of a boiled egg, including a creamy hard-boiled yolk running through it, which guarantees the perfect egg slice every time. The product offers all the flavour and texture of a freshly boiled egg, but it is easier and more efficient
to slice. The long shape makes it convenient and perfect for use in the preparation of salads or sandwiches where the perfect egg slice makes a notable difference in both taste and presentation.
One EasySlice Deli Egg is the equivalent to around six boiled eggs, measuring 19 centimetres. It can be cut into 42 slices. The product is delivered frozen and ready to use and is available either pre-cut or in whole cylinder-shaped rolls. But what is the secret to creating this 19-centimetre-long masterpiece?
“Of course, we don’t have hens in Denmark laying 19-centimetre eggs,” Mr Munch explained, with a smile. “The EasySlice is something that we produce in one of our Danish factories, in Roskilde, about half an hour’s drive from Copenhagen.
“We have special machines which separate the six eggs whites and the yolks and make a long egg from the boiled whites. A hole is made in the middle, which the yolks go in, then it’s all boiled and frozen and is then ready to use. And there is no food waste, because every slice of the the EasySlice looks perfect – yolk in the middle surrounded by whites. There are also significant hygiene benefits for our customers, as using a EasySlice means there are no raw eggs in the professional kitchen space.”
Keeping it clean
As well as the quality of its products, Danæg is also known for maintaining some of the highest quality standards in the world. The company runs its own advisory board
to uphold animal welfare, while the eggs themselves have a special status in the EU.
“We test for more than 2500 types of salmonella each week,” Mr Munch said. “EU law says we must test every 15 weeks. So, we far exceed requirements.”
Additionally, the company has started working with the Science Based Targets initiative to measure its sustainability. Danæg has increased attention to the packaging, using as much recycled packaging as possible. “In general, eggs have a very low impact on the climate compared to other animal products,” Mr Munch added.
Each link in the Danæg production chain has specific requirements that members must meet, which are checked by audit every year. The company also prints a certification
on the boxes, and the eggs themselves, that the eggs purchased are of Danish origin. This also guarantees that the producers meet the aforementioned high standards for food safety, health and animal welfare, again going beyond established rules in the EU. Full traceability, it is called, and it was established almost 130 years ago by Danæg.
“A customer can tell when they are buying Danish eggs, thanks to the flag we put on them,” said Mr Munch. “The same applies to our sister companies in Sweden and Finland.”
Sunny side up
Danæg has held the title ‘By Appointment to the Royal Danish Court’ since 1906. This honour was first given in recognition of the efforts the company took to deliver eggs of the highest quality. The company has maintained those standards over the years
with a continuous focus on quality, business conduct, social responsibility and integrity.
“We provide eggs and egg products to a wide range of customers,” said Mr Munch. “From cantinas to gastronomy, from airline catering to convenience stores, from bakeries to the food industry, just to name a few. We are driven by the desire to make the job
easier for professional chefs, bakers and confectioners in busy catering centres or at the detail-oriented Michelin restaurant.” You can meet Danæg at the Anuga 2025 in Cologne, Germany, from October 4.-8. 2025. Danæg will also be present at the Gulfood in Dubai in February 2025 and Seoul Food in South Korea in June 2025. n
