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Japanese Company Develops Eggs With Whiter Yolks

TOKYO - SEPTEMBER 30: Researcher Makiko Wada holds up two bowls, one containing a white egg yolk (R) and the other the yolk of an ordinary egg, at the Q.P. Corp Research and Development centre on September 30, 2004 in Tokyo. The whiter yolked egg was developed by the Japanese food company Q.P. Coporation by changing the composition of the feed given to chickens to reduce the colouring matter of the yolks. Q.P. Corp are planning to sell the eggs to confectionary companies as it is believed the whiter yolk will make it possible to produce more subtle colourings than is currently possible. The eggs are expected to cost 30-40 percent more than ordinary eggs. (Photo by Junko Kimura/Getty Images)
TOKYO - SEPTEMBER 30: Researcher Makiko Wada holds up two bowls, one containing a white egg yolk (R) and the other the yolk of an ordinary egg, at the Q.P. Corp Research and Development centre on September 30, 2004 in Tokyo. The whiter yolked egg was developed by the Japanese food company Q.P. Coporation by changing the composition of the feed given to chickens to reduce the colouring matter of the yolks. Q.P. Corp are planning to sell the eggs to confectionary companies as it is believed the whiter yolk will make it possible to produce more subtle colourings than is currently possible. The eggs are expected to cost 30-40 percent more than ordinary eggs. (Photo by Junko Kimura/Getty Images)
Japanese Company Develops Eggs With Whiter Yolks
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Credit:
Junko Kimura / Staff
Editorial #:
51375424
Collection:
Getty Images News
Date created:
30 September, 2004
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Source:
Getty Images AsiaPac
Object name:
51370359JK004_yolks