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Plant-based brands incubating alt-eggs for cooking, eating

Just Egg alternative egg baking cooking eat alone just egg omelet
In a four-part series, we take a look at up-and-coming alternative-protein companies, what they make and how they make it. Find out what alt-egg brands are hatching these days.

As interest in plant-based foods grows, a plethora of companies has come out with all kinds of meat and dairy substitutes. Alternative eggs have been a more fragile market, however. While some products can stand in for eggs as a baking ingredient, creating an alt-egg that can be consumed alone has been a scrambled effort.

Clara Foods

Replacing: eggs for specific purposes, such as egg albumen for baking and a source of pure protein
How it’s made: Yeast engineering and fermentation technologies cultivate a yeast strain that’s turned into protein, the company says — but will not say publicly how it’s done.
Market standing: in development

Follow Your Heart's VeganEgg

Replacing: eggs
Main ingredient: soymilk powder
Market standing: retail


Replacing: eggs
Main ingredient: mung bean protein isolate
Market standing: retail, expanding in foodservice

Spero Scramblit

Replacing: eggs
Main ingredient: pepitas
Market standing: direct to consumer, limited online retail

The Vegg

Replacing: egg yolk (for things like French toast, Hollandaise sauces, etc.)
Main ingredient: fortified nutritional yeast
Market standing: retail—online and limited brick-and-mortar

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