Global food tech start-up, Zero Egg, introduces all-purpose, plant-based “egg for everyone” on World Egg Day; targets foodservice market
As demand for alternatives to animal products is at an all-time high among omnivores, vegetarians, and vegans alike, Zero Egg, San Francisco, is cracking the US market by boldly taking over the decades-old traditional World Egg Day on October 9 to introduce the first plant-based egg replacement that tastes, looks, and functions like an ordinary egg, but is entirely made with plants.
Now available to all US foodservice operators and food manufacturers, Zero Egg offers two products, "EGG Basics," crafted to rival ordinary eggs in traditional egg entrees and breakfast dishes; and "BAKE Basics," developed for specialty baking. Officials say both products come in powder form with high yields that offer efficient, safe handling and storage, and a reliable and cost-effective solution.