Paying homage to its Japanese roots, OnZen derived its name from the popular Japanese dish ‘onsen tamago’, eggs traditionally cooked in low temperature in hot spring water to preserve its goodness. This is also the best way to consume the eggs, half boiled to maximise its nutritional offerings.

Our Production Partner

Our partner in production is Selasih Aman, an established agricultural practice and MeSTI (Makanan Selamat Tanggungjawab Industri) approved facility. MeSTI is a food safety programme developed by the Ministry of Health (MOH) for the systematic maintenance of food hygiene and process control which includes food safety assurance and food traceability. Through this programme, MeSTI certification logo is introduced as a food safety compliance standard for micro, Small & Medium Enterprises (SMEs) in Malaysia to be a major producer and exporter of food products by facilitating food safety and quality compliance.

Testing Lab

The content of carotenoids in OnZen eggs is tested by VFAD – http://www.vfad.com.my based on stringent standard provided by Japan. The carotenoids in OnZen eggs consist of Astaxanthin, Adnirubin and Cataxanthin*.

Astaxanthin which is commonly found in aquatic animals, and is consumed by fish and shellfish. It gives the pinkish colour seen in salmonids.

Adnirubin is present in the Red Crayfish, the Kumara Shrimp, the Spiny Lobster and the Blue Crab. It is found widely in nature such as the birds’ coloured plumage, and also present in Phaffia yeast (3%-4% of total carotenoids).

Cantaxanthin is the orange-red pigment and occurs naturally in fungi, algae, bacteria, birds and various fish species. It also gives salmonids its reddish appearance.