Innovation and sustainability are transforming the food field, driving the search for processes that take advantage of every natural resource. The circular economy has become a fundamental pillar for achieving a sustainable production model, especially in this field. Said approach seeks to transform waste into valuable resources, thus reducing environmental impact and optimizing the use of materials.
This is where the concept of egg circularity appears, a process in which all components of the egg are used to create high value-added products. An example of this is Arandovo, which has created MKARE thanks to the egg membrane, a 100% natural functional ingredient with multiple health benefits for both humans and animals.
What is the circularity of the egg?
Egg circularity is an approach that applies the principles of circular economy to maximize the use of each egg component. Traditionally, the food industry is based on a linear economy, where products are used and waste is discarded. In contrast, the circular economy seeks to give a second life to waste, transforming it into new value-added products.
The concept has come to life in egg production companies, where not only is the egg processed to obtain egg white and yolk in liquid egg format, but also allows Arandovo to create MKARE, a natural ingredient, from these eggshells. This reuse maximizes the use of eggs and reduces the environmental impact, creating a sustainable model that takes advantage of all the elements of the product.
Importance of circularity in the food industry
The food industry faces significant challenges in terms of sustainability. The consumption of natural resources and the generation of waste are two of the most relevant problems. In this context, applying a circular economy model makes it possible to reduce waste and make the best use of resources. This approach contributes to environmental conservation and responds to the growing demand from customers seeking responsible products.
Circularity applied to eggs is a clear example of this change. Transforming what was previously considered waste, such as the shell and membrane, into a supplement like MKARE is an innovation that not only benefits the end customer, but also boosts sustainability in the production chain.
Liquid egg production handling
At the station, the liquid egg production process begins with the separation of the egg white and yolk. This product is used in the food industry and in the catering field, facilitating the use of eggs in multiple culinary applications whilst guaranteeing a safe and fresh product. The entire pasteurization and packaging process is carried out in the same station, which guarantees that the liquid egg keeps its nutritional properties intact, and is then sold under the PASCUAL brand name.
Membrane and shell integration in the production
The innovation in this process arises with the reuse of the external part of the shell, which is calcium carbonate, and the internal part of the shell, which is the membrane. Both parts are obtained through an industrial separation process in which no chemicals are used, but rather a mechanical process that respects the nature of the eggshell.
This method not only ensures that the properties of the components are maintained, but also makes it possible to take advantage of the nutrients that nature has provided. In this way, Arandovo obtains a functional ingredient that is fresh and of superior quality, ideal for healthcare applications.
Egg membrane features
The egg membrane is a thin layer found between the egg white and the shell, which is very rich in nutrients and bioactive compounds that provide multiple health benefits. These are some of its main features:
Collagen
Egg membrane contains collagen type I, V and X, a protein essential for skin elasticity and regeneration, as well as for the health of joints and connective tissues. Naturally occurring collagen helps to strengthen the skin and maintain its firmness.
Hyaluronic acid
This component is known for its ability to retain water, which contributes to deep skin hydration and joint lubrication. It is one of the most valued ingredients in skin care products due to its moisturizing capacity and its role in cell regeneration.
Glucosamine and chondroitin
Both compounds are known for their benefits to the joints. Glucosamine helps in the formation and repair of cartilage, while chondroitin provides elasticity and cushioning to the joints, being useful in the treatment of joint ailments.
Bioactive proteins
Egg membrane contains bioactive proteins that possess anti-inflammatory and antioxidant properties, which promote cellular health and combat oxidative damage all over the body. These proteins may help in the reduction of joint pain and inflammation.
Minerals
The membrane contains small yet important levels of minerals such as calcium, essential for bone strengthening and maintenance of cell structure.
Elastin
Elastin is another protein present in the egg membrane that, together with collagen, contributes to the elasticity and flexibility of tissues. This component is valuable for maintaining skin and joints in optimal condition.
MKARE: innovation in the egg circularity
MKARE®️ is an innovative ingredient that represents sustainability applied in the food and health industry. Made from eggshells, MKARE®️ is distinguished by its ability to provide benefits to the body whilst respecting the environment. The nutrients in this ingredient help improve joint, skin and bone health, offering a natural and effective option for personal care.
MKARE’s production process
To ensure the quality of MKARE®️, a meticulous production process is employed in which the egg shell and membrane are carefully separated to preserve their properties. This process is carried out in the same station where the liquid egg is produced, allowing MKARE®️ to be a fresh, high-quality product. The proximity of the production stages also ensures that nutrients are preserved and that the final product has the best possible composition for the customer.
Advantages of MKARE in your daily life
MKARE®️ is an innovative ingredient that provides multiple benefits for daily wellness, combining health and sustainability.
Joint care
Thanks to its collagen, glucosamine and chondroitin components, MKARE helps maintain healthy joints, reducing wear and tear and improving mobility, ideal for active people or those with joint discomfort.
Skin hydration and elasticity
MKARE’s hyaluronic acid retains moisture in the skin, keeping it hydrated and elastic, which helps to reduce wrinkles and improve its overall appearance.
Bone and teeth strengthening
With its contribution of calcium from the eggshell, MKARE®️ strengthens bones and teeth, thus helping to prevent bone problems, which is especially beneficial for the elderly.
Antioxidant properties
The bioactive components of the egg membrane help fight oxidative stress, protecting cells and promoting a healthy aging.
Reduction of swelling
MKARE®️ contains natural ingredients that help reduce swelling in the body, relieving joint discomfort and improving overall well-being.
Muscle recovery support
For those who work out, MKARE®️ aids in tissue regeneration and post-workout pain reduction.
Natural and sustainable
Derived from the circular economy, MKARE not only cares for health, but also for the environment by reusing resources responsibly.
As you have seen, MKARE®️ is a prime example of how innovation and sustainability can converge in a single product, benefiting both people and the environment. With this practice of egg circularity, Arandovo marks a before and after in the use of natural resources within the food and health industry.
In addition, incorporating MKARE®️ to your daily routine allows you to take care of joints, skin, bones, and improve overall health in a natural and sustainable way. If you want to know more about the features and properties of our functional ingredient, check out our website now or get in touch with us, we will answer all of your doubts.
