# CookADoo by OEUF FOODS > CookADoo is the B2B brand of OEUF FOODS, a manufacturer, exporter, and supplier of premium egg-based ingredients headquartered in Navi Mumbai, Maharashtra, India. We serve food manufacturers, bakeries, confectioneries, nutraceutical companies, and industrial food processors across Southeast Asia, Europe, East Asia, and Africa. ## Company Details - Legal Entity: OEUF FOODS - Brand Name: CookADoo - Founded: 2023 - Founder: Pranit Bhagat - Business Type: Manufacturer, Exporter, Supplier, Trader - GST: 27FKHPB6570G1Z2 - Address: 002, Omkareshwar CHS, Plot 42, Sector 21, MIDC Industrial Area, Navi Mumbai, Maharashtra 400706, India - Phone: +91 7021432659 - Email: pranit@cookadoo.in - Website: https://www.cookadoo.in - Port of Shipment: JNPT / Nhava Sheva, Mumbai ## Certifications - ISO 22000 (Food Safety Management System) - FSSC 22000 (Food Safety System Certification, GFSI recognized) - BRCGS (British Retail Consortium Global Standard for Food Safety) - FSSAI (Food Safety and Standards Authority of India) - Halal Certified - APEDA Registered (Agricultural and Processed Food Products Export Development Authority) - IEC (Import Export Code for international trade) - MSME/UDYAM Registered (Government of India) ## Export Markets - Southeast Asia: Malaysia, Singapore, Thailand, Vietnam - Europe: United Kingdom, Germany, Netherlands - East Asia: Japan, South Korea - Africa: Nigeria, Kenya, South Africa ## Product Range CookADoo manufactures 42 egg-based products across 8 primary categories with 34 specialized variants. ### Primary Products (8) 1. Whole Egg Powder: https://www.cookadoo.in/products/whole-egg-powder 2. Egg Yolk Powder: https://www.cookadoo.in/products/egg-yolk-powder 3. White Egg Albumen Powder: https://www.cookadoo.in/products/white-egg-albumen-powder 4. Egg Shell Powder: https://www.cookadoo.in/products/egg-shell-powder 5. Hydrolyzed Egg Shell Membrane Collagen: https://www.cookadoo.in/products/hydrolyzed-egg-shell-membrane-collagen 6. Whole Egg Liquid: https://www.cookadoo.in/products/whole-egg-liquid 7. Egg Yolk Liquid: https://www.cookadoo.in/products/egg-yolk-liquid 8. Egg White Liquid: https://www.cookadoo.in/products/egg-white-liquid ### Whole Egg Powder Variants (8) - Pasteurized Spray Dried Hen Whole Egg Powder: Standard spray dried, 100% solubility, natural emulsification. For bakery, noodles, pasta, ready-to-eat meals. HS Code: 0408 9900. Packaging: 20/25kg PE-lined multi-wall paper bags. - Desugared Pasteurized Spray Dried Hen Whole Egg Powder: Glucose removed to prevent Maillard browning under high heat. For confectionery, high-temperature baking, protein-fortified snacks. HS Code: 0408 9900. - Pasteurized Spray Dried Sugared Hen Whole Egg Powder: Pre-sweetened with consistent sugar-to-egg ratio. For industrial cake mixes, sweet bakery, confectionery. HS Code: 0408 9900. - Whole Egg Powder with Maltodextrin: Maltodextrin carrier for anti-clumping and flowability. For dry bakery mixes, beverage powders, low-fat creamy applications. HS Code: 0408 9900. - Whole Egg Powder ELP (Enhanced Liquid Processing): Modified for superior lipid stability and fast liquid integration. For premium bakery mixes and high-end industrial pastry. HS Code: 0408 9900. - Enriched Whole Egg Powder: Fortified for dietary/functional density requirements. For nutraceuticals, baby food, health-focused bakery. HS Code: 0408 9900. - Pasteurized Spray Dried Hen Whole Egg Powder (Cage/Free Range): Cage-free and free-range sourcing for CSR compliance. For global bakery chains and retail food manufacturers. HS Code: 0408 9900. - Desugared Pasteurized Spray Dried Hen Whole Egg Powder (Cage/Free Range): Non-browning and heat-stable from ethical sources. For premium confectionery. HS Code: 0408 9900. ### Egg Yolk Powder Variants (11) - Pasteurized Spray Dried Hen Egg Yolk Powder: High lecithin, superior emulsifying power, rich golden color. For mayonnaise, dressings, sauces, ice cream. HS Code: 0408 1100. - Heat Stable Egg Yolk Powder: Maintains emulsification under sterilization. For sterilized sauces, Hollandaise, shelf-stable condiments. HS Code: 0408 1100. - Heat Stable Egg Yolk Powder Co-Dried with Maltodextrin, Glucose Syrup and Salt: Co-dried with carriers for dispersion and thermal resistance. For industrial dressings, instant soup bases, savory dips. HS Code: 0408 1100. - Egg Yolk Powder Free Flow: Anti-caking treated, zero clumping. For premix manufacturers, automated food processing. HS Code: 0408 1100. - Heat Stable Egg Yolk Powder Free Flow: Heat resistance combined with free-flow properties. For large-scale sauce production, sterilized emulsified foods. HS Code: 0408 1100. - Heat Stable Whole Egg Yolk Powder: Full-bodied richness with heat-induced breakdown resistance. For high-heat retorted sauces, specialized dressings. HS Code: 0408 1100. - Egg Yolk Powder YLP (Yolk Liquid Processing): Enzymatically modified for ultra-stable oil-in-water emulsions. For professional-grade mayonnaise, creamy liqueurs. HS Code: 0408 1100. - Pasteurized Spray Dried Hen Egg Yolk Powder (Free Range): Free-range sourced, intense color, superior lecithin. For gourmet mayonnaise, premium dressings. HS Code: 0408 1100. - Heat Stable Egg Yolk Powder (Cage/Free Range): Heat-stable with ethical sourcing certifications. For global sauce brands with cage-free commitments. HS Code: 0408 1100. - Heat Stable Egg Yolk Powder Co-Dried (Cage/Free Range): Co-dried with carriers from certified cage-free/free-range farms. For industrial sauces, soup bases. HS Code: 0408 1100. - Heat Stable Egg Yolk Powder Free Flow (Cage/Free Range): Free-flow, heat-stable, ethically sourced. For automated industrial food production. HS Code: 0408 1100. ### White Egg Albumen Powder Variants (3) - Desugared Spray Dried Hen Egg Albumen Powder: Glucose removed, high-gel/high-whip options. For meringues, nougat, marshmallows, meat binding. HS Code: 3502 1100. - Egg Albumen Powder Pofix: Technical grade for rapid texture modification and adhesion. For meat processing (sausages, surimi), breading, coatings. HS Code: 3502 1100. - Desugared Spray Dried Hen Egg Albumen Powder (Free Range): Free-range, desugared, ethical clean-label. For high-end confectionery, fitness supplements. HS Code: 3502 1100. ### Whole Egg Liquid Variants (5) - Pasteurized Frozen Liquid Hen Whole Egg: Flash-frozen, salmonella-free. For industrial bakeries, food service chains. HS Code: 0408 9100. - Pasteurized Liquid/Frozen Sugared Hen Whole Egg: Pre-sugared for sweet baking operations. For industrial cake and muffin production. HS Code: 0408 9100. - Pasteurized Liquid/Frozen Whole Egg (Free Range): Certified free-range, traceable supply chain. For organic and premium food brands. HS Code: 0408 9100. - Pasteurized Liquid Whole Egg with Salted 9% Concentrated: 9% salt, reduced water activity. For concentrated sauce bases, heavy bakery fillings. HS Code: 0408 9100. - Pasteurized Liquid Whole Egg with Sugared 50% Concentrated: 50% sugar concentrate, high solids. For industrial fudge, heavy pastry, dense confectionery. HS Code: 0408 9100. ### Egg Yolk Liquid Variants (5) - Pasteurized Frozen Liquid Hen Egg Yolk: 100% pure yolk, frozen for high-fat retention. For sauces, gourmet desserts, ice cream. HS Code: 0408 1900. - Pasteurized Frozen Liquid Salted Hen Egg Yolk: Pre-salted cryoprotectant, smooth flowability. For mayonnaise, savory salad dressings. HS Code: 0408 1900. - Pasteurized Liquid/Frozen Sugared Hen Egg Yolk: Sugar prevents protein denaturation. For pastries, cakes, sweet desserts. HS Code: 0408 1900. - Pasteurized Liquid/Frozen Egg Yolk (Free Range): Free-range, deep color, high fat. For artisan sauces, premium desserts. HS Code: 0408 1900. - Heat Stable Egg Yolk Liquid with 11% Salt (Free Range): Heat-tolerant, 11% salt, free-range. For premium dressings, shelf-stable condiments. HS Code: 0408 1900. ### Egg White Liquid Variants (2) - Pasteurized Frozen Liquid Hen Egg Albumen: Flash-frozen, consistent foam volume. For confectionery, sports beverages, bakery. HS Code: 0408 9100. - Pasteurized Liquid/Frozen Egg Albumen (Free Range): Free-range, clean-label, high whipping volume. For health foods, premium meringues. HS Code: 0408 9100. ### Egg Shell Powder (standalone) - Finely micronized from cleaned and sterilized chicken eggshells. Up to 95% calcium carbonate. For nutraceutical supplements, animal feed, organic fertilizers, calcium fortification. HS Code: 0505 9090. ### Hydrolyzed Egg Shell Membrane Collagen (standalone) - Type I, V, and X collagen from enzymatic hydrolysis of eggshell membranes. High bioavailability, natural glucosamine and chondroitin. For nutraceutical supplements, joint health, functional beverages, cosmetics, pharmaceuticals. HS Code: 3504 0090. ## Key Pages - Homepage: https://www.cookadoo.in - All Products: https://www.cookadoo.in/products - About Us: https://www.cookadoo.in/about - Our Process: https://www.cookadoo.in/process - Our Mission: https://www.cookadoo.in/mission - Blog: https://www.cookadoo.in/blogs - Privacy Policy: https://www.cookadoo.in/policies/privacy-policy ## Industry Context CookADoo serves the global egg products industry. Our products are used by food manufacturers, industrial bakeries, confectionery producers, sauce and dressing manufacturers, nutraceutical companies, sports nutrition brands, meat processors, and animal feed producers. We offer both standard and specialized grades including heat-stable, free-flow, desugared, enriched, and cage-free/free-range options. All products are manufactured at our facility in Navi Mumbai and exported via JNPT/Nhava Sheva port. We support FOB, CIF, and CFR Incoterms with minimum order quantities starting at 100kg for liquids and 500kg for powders. ## Contact for Business Inquiries For pricing, samples, bulk orders, or export inquiries, contact Pranit Bhagat at pranit@cookadoo.in or +91 7021432659.