Beyond Eggs, invented by San Francisco-based food lab Hampton Creek Foods, contains 11 different plants. The vegan alternative is supposedly cheaper and better for the environment, but just as versatile as the real thing. Hampton Creek has created a plant-based alternative to eggs that works well in mayonnaise and cookies.
Forget cage-free and free range eggs — these eggs are hen-free.
Hampton Creek Foods, a San Francisco-based food lab, has invented what is being called the world’s first plant-based egg substitute.
Beyond Eggs, which is made with 11 plants including sorghum, peas and beans, has been successfully used in baked goods and mayo. CEO Josh Tetrick told FoxNews.com that Tony Blair and Bill Gates “couldn’t tell the difference.”
Tetrick said some 1.8 trillion eggs are laid each year, but the majority come from less-than-savory places.
“You have chickens packed body to body in cages, which is a hotbed for avian flus,” he told ABCNews.com. “They’re gorging on soy and corn, both of which require a lot of land and fertilizer. From an animal welfare, human health and greenhouse gas perspective, the system is incredibly broken.”
In addition to being humanely produced, Beyond Eggs are cheaper than the standard dozen, have a longer shelf life, and have additional health benefits, Tetrick said.
While vegan and vegetarian-friendly egg substitutes like chia seeds and chickpea flour have been around for years, they don’t recreate the binding quality that real eggs provide, Allyson Kramer, a vegan and gluten-free cookbook author, told Fox News.
“There is this product out there that’s used in molecular gastronomy, but it’s very expensive,” she said. “But there are so many things you can make just using plants.”
Hampton Creek’s first product, Just Mayo, uses a certain kind of pea instead of eggs. It is sold at some Whole Foods stores in Southern California, and Tetrick told ABCNews.com it would be available online in the next few weeks.
Article Credit: nydailynews.com