Customer Feedback Inspires Development of Egg-Free Surimi
The "egg-free" mark appears on the packages of our surimi-based products such as "Osakana Soseji" fish sausage, "Iki Chikuwa" and "Umi Kara Sarada Fureiku" (Sea Salad Flakes).
About 90% of allergy-related inquiries received by our Customer Services Center were about eggs. Previously, egg whites were used in Alaska pollock surimi for fish paste products and fish sausages. As a pioneer in surimi production, Nissui began research and development in autumn 2001 to create completely egg-free surimi products.
Production System for Completely Egg-Free Products
After about two years of trial and error--including using higher-grade surimi and investigating alternative food ingredients--we successfully created egg-free fish sausages and surimi-based products.
These products are made in dedicated facilities where there is no possibility of egg contamination. We have established comprehensive controls to prevent egg contamination throughout both our surimi production and product manufacturing processes. We also conduct tests to verify that finished products are egg-free.
For the procurement of secondary ingredients such as seasonings, our staff visit suppliers to strictly verify their measures to prevent egg cross-contamination, ensuring comprehensive safeguards throughout our supply chain.
Familiar Products that Give Peace of Mind
The packages of these products display the egg-free mark and include information about our egg-free production process.
Since even trace amounts of egg can trigger allergic reactions, declaring a product 'egg-free' requires comprehensive daily production and quality control systems. This commitment is supported by Nissui's thorough management of every production stage, from white-meat fish surimi to finished product.
Egg-Free Special Movie
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