Eat Beyond’s portfolio company, Nabati Foods, has patented its new plant-based liquid egg product, Nabati Plant Eggz, in Canada, the US and Australia, and is in the process of filing in Europe and China.
The liquid egg alternative, created by the Canada-based food technology company, is made from lupin and pea protein to mimic the consistency and texture of conventional chicken eggs, says the company, adding that Nabati Plant Eggz are designed to be an easy substitute for traditional eggs in dishes such as omelettes and scrambled eggs.
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Poultry World spoke to Ahmad Yehya, CEO and Co-Founder of Nabati Foods, to find out more. He notes that the product has been in development for 2 years now and that there is a “strong interest in several markets”.
We took the opportunity to ask Yehya how the flavour of the new plant-based eggs compares to traditional eggs, and also if the preparation the same. “The taste and texture of Nabati Plant Eggs are as close to the real thing as possible. The most challenging part was not getting the flavour right, but achieving the right texture, especially when the product is a plant-based liquid egg that is cooked in the same way as a regular egg. We’ve been able to develop a product that does just that, whether you’re making an omelette or baking, you’ll get the same result with our Nabati Plant Eggz,” he said.
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In terms of marketing, he notes that as part of an integrated campaign, the launch of the product will include product giveaways. Each serving, which is soy-free and gluten-free, has 90 calories, zero cholesterol, 6g of protein, and 2g of fibre. They are also high in vitamin A, vitamin E, riboflavin, niacin, vitamin B12, and pantothenic acid. According to Nourish by Web MD, this compares with 75 calories, 7 grammes of protein, 5 grammes of fat, and 1.6 grammes of saturated fat, along with iron, vitamins, minerals, and carotenoids in 1 chicken egg.