Vegan eggs are coming to a supermarket near you. The final frontier in plant-based protein, the vegan egg has proven to be much trickier than making plant-based milk or meat.
But with a whopping 1.3 trillion eggs consumed worldwide every year, 110 billion of these in Europe alone, the market is more than ready for an alt-egg option.
“We live in a world where burgers are produced without beef and milk comes without cows, so there must be ways of taking the chicken out of the egg equation,” says Tanja Bogumil, founder of food tech start-up Perfeggt which has just produced its first egg alternative.
Vegan eggs are coming to a supermarket near you. The final frontier in plant-based protein, the vegan egg has proven to be much trickier than making plant-based milk or meat.
But with a whopping 1.3 trillion eggs consumed worldwide every year, 110 billion of these in Europe alone, the market is more than ready for an alt-egg option.
“We live in a world where burgers are produced without beef and milk comes without cows, so there must be ways of taking the chicken out of the egg equation,” says Tanja Bogumil, founder of food tech start-up Perfeggt which has just produced its first egg alternative.
“Eggs are the champions league,” says Tanja, “unlike the burger, which only needs to come in a certain shape and taste great. Eggs are such special products, they are miraculous. They gel, they foam, they bind, they coagulate.
More: https://www.euronews.com/green/2022/03/06/have-scientists-finally-cracked-the-vegan-egg