St Ewe launches free range liquid egg range for foodservice

Published on : 23 Jun 2026

The range is available nationwide to foodservice operators across all three formats

St Ewe Eggs has moved into the liquid egg market with a free range range aimed at professional kitchens, extending the Cornish packer's line beyond shell eggs and into foodservice supply.

The range is made from British free-range eggs and comes in three formats - liquid whole egg, liquid egg white and liquid egg yolk - each supplied in 1kg ready-to-pour cartons. St Ewe, which describes itself as Europe's first B Corp certified egg packer, said the products had been developed with chefs and were intended to help kitchens cut preparation time, reduce waste and hold consistency through service as operators contend with labour pressures and rising food costs.

The whole egg product is pitched at scrambled eggs, omelettes, baking, batters, custards and sauces, the white at mousses, foams and macarons, and the yolk at custards, ice cream bases, hollandaise and pastry creams. All three are cracked, filtered and pasteurised using what the company described as precision-controlled technology designed to minimise heat exposure and protect flavour and texture. St Ewe said the eggs remained effectively raw after pasteurisation and carried a longer refrigerated shelf life than shell eggs, alongside the food safety reassurance of a pasteurised product.

The firm said the eggs were fully traceable to family farms and produced to free-range welfare standards, positioning provenance as a point of difference in a foodservice category long dominated by commodity liquid product.

Bex Tonks, chief executive, farmer and founder of St Ewe Eggs, said the launch marked the next chapter for the business. "We've taken the same high-quality free-range eggs our customers know and love and developed them into a format that works perfectly for professional kitchens," she said. "By working closely with chefs, we've ensured it delivers the same great taste and performance they expect from our shell eggs, while offering the consistency, convenience and efficiency that busy kitchens demand every day."

Louise Hutton-Bailey, head of operational excellence and projects at St Ewe, said the company had invested in equipment chosen to handle the eggs gently from shell to carton, supported by a purpose-built facility designed to reduce pipe runs. The technical team, she added, had been trained in pasteurisation theory and microbiology as well as plant operation.

The range is available nationwide to foodservice operators across all three formats.