You know you can bake at home without using eggs, so why don’t major food manufacturers cut the cruelty and go egg-free?
Enter Hampton Creek Foods, a one year-old company with about 20 staff all working to crack the code on eggs. This dedicated team of scientists, chefs, and food industry experts is developing an innovative egg-free egg product that is 100% plant-based: Beyond Eggs.
The goal is to create a healthier, more sustainable product that major foods companies and everyday consumers can use to ultimately replace eggs in everything – from omelets and mayonnaise to cookies and twinkies.
Putting it to the test, at a recent conference, Josh Tetrick, CEO of Hampton Creek Foods offered former UK Prime Minister Tony Blair and Bill Gates two sets of muffins: one made with eggs from hens and one made with Beyond Eggs. Neither could tell the difference!
Backed by well-known venture capitalists, the real innovation behind Hampton Creek Foods is that Beyond Eggs goes far beyond its functionality as a realistic egg replacer. According to a recent article in Businessweek, Beyond Eggs “will be about 19 percent cheaper than eggs, will last longer on the shelf, is safer to use, and is better for you than eggs. Then there’s all the feel-good aspects—the poor environmental and inhumane conditions of the egg industry, plus fewer carbon emissions, reduced by decreasing the amount of feed (mostly corn and soy) that goes to chickens.” And of course, since it’s a plant-based product, Beyond Eggs is 100% cholesterol-free.
Want to see how it’s made? Watch this video from TechCrunch (embedded below) as Tetrick takes viewers on a tour of Hampton Creek Foods.
While Beyond Eggs will likely be available to major food companies first before it’s offered directly to consumers, you can sign up for a free sample!
In the meantime, if you’re eager to explore more vegan foods right now, visit COK’s online resource, TryVeg.com.