First in the US market is Zero Egg
An Israeli business is introducing Zero Egg, a plant-based egg substitute, on the US market. The initial items are produced in powder form and can be used in baking applications or to create classic egg-based dishes. They are available to foodservice operators and food manufacturers.
A combination of plant proteins from potatoes, chickpeas, soy, and peas is included in Zero Egg. Compared to regular eggs, the product has less fat and calories and no cholesterol. Liron Nimrodi, co-founder and chief executive officer, claimed that Zero Egg is more adaptable and reasonably priced when compared to other egg substitutes.
“Zero Egg is a game-changer because we are transforming the industry by not only making plant-based food more accessible but the norm by working with major foodservice players and food manufacturers,” Ms. Nimrodi stated. “Zero Egg offers increased flexibility and affordability with its clean taste and texture to be used in a wide variety of dishes where eggs are traditionally used.”
Zero Egg was established in 2018 and is available in Israel and Europe. In order to deliver the goods around the country, the company recently opened its US headquarters in San Francisco and partnered with Gordon Food Service. Compared to traditional animal eggs, Zero Egg is produced in Cookeville, Tennessee, using a great deal less energy, water, and land. It also emits fewer greenhouse gases.
Next year, the business intends to introduce a consumer product at retail.
Isabelle Francois, general manager of Zero Egg North America, stated, “We’re launching ‘the egg for everyone’ on World Egg Day to crack old food paradigms and proudly demonstrate that Zero Egg is the best choice as the only plant-based egg that does it all.” “Vegan meat, milk, and cheese selections at full-service and fast-casual restaurants have drastically changed, particularly for the flexitarian population. It’s time to not just upend the plant-based egg business, but to take the lead in it as well by providing the most delicious, adaptable, affordable, and ethical substitute for eggs available.
Executive chef Mario Rodriguez of Zero Egg cooked a number of dishes, including a Caesar-style dressing, a variety of muffins, a breakfast sandwich, and chocolate chip cookies, ahead of the product’s US launch to show off its versatility.
Mr. Rodriguez remarked, “Zero Egg is like nothing I have seen in my career.” “You can use the powder to make a variety of dishes, such as scrambles, omelets, quiches, French toast, waffles, cookies, and sauces, by simply combining it with water and oil.” It’s ideal for busy morning rushes and for food makers wishing to create and market new animal-friendly goods because it can be prepared and stored in large amounts and is ready to use in minutes.
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Funding for the startup has come from Valor Siren Ventures, Unovis Asset Management-New Crop Capital, and Strauss Group-The Kitchen Hub.
“Zero Egg is uniquely positioned to satisfy the needs of foodservice and retail operators given its functionalities, taste, and competitive pricing,” stated Dan Y. Altschuler Malek, managing director at Unovis Asset Management-New Crop Capital and board member of Zero Egg. “The pent-up demand for plant-based eggs is huge.” “Imagine the impact if just 10% of the 90 billion eggs sold annually in the US were substituted with Zero Egg—a product that is not only ethical, affordable, and incredibly delicious.”