Eggshell membrane heals chronic sores

At Nortura’s Revetal facility, thousands of eggs are cracked each day to produce egg ingredients and egg-based products, such as waffles. But what happens to the shells? Each year, 800 tonnes of eggshells are generated. For years, the solution was to pay for disposal until a new, innovative technology was introduced to make better use of this valuable resource.

From Bones to Proteins

Norilia uses leftover bones from the poultry industry to develop protein-rich ingredients for the food industry. These proteins have a high content of bioavailable amino acids and are considered to offer significant natural health benefits.

The Hub of Nortura's Plus-Product Ecosystem

Nortura is Norway’s largest producer of meat and eggs. About two-thirds of the animals slaughtered at their facilities are processed directly into food products for Norwegian consumers. The remaining third consists of what we at Norilia call plus-products. These are hides, skins, wool, intestines, offal, bones, and eggshells.

We call them plus-products because they are still raw materials of significant value. The name signals that when these resources are handled properly, they represent a "plus"—for the farmer, for consumers, and for Norilia.