Plant-Based JUST Egg Sous Vide Comes to Grocery Stores
Eat Just and Cuisine Solutions partner on four globally inspired flavors
Eat Just, Inc., a company that applies cutting-edge science and technology to create healthier, more sustainable foods, and Cuisine Solutions, Inc., a manufacturer and distributor of sous vide foods, announced the forthcoming US retail availability of JUST Egg Sous Vide bites, which is part of an exclusive agreement whereby Cuisine Solutions will develop and produce Eat Just’s plant-based sous vide egg around the globe. French for “under vacuum,” sous vide is a cooking method in which food is vacuum-sealed and slow-cooked in water at precise temperatures.
The product, which will begin rolling out in March in the freezer section of select grocery stores, comes in four unique and distinct flavors inspired by regional cuisines and whole plants. Flavors include America (roasted potato, dill, chives, red bell pepper and black pepper); India (curry, broccoli, cauliflower, coconut milk and lemongrass); Japan (portobello mushrooms, yams, togarashi, soy and tamari); and Mexico (roasted poblanos, chipotle chile powder, black beans, corn and lime).
The JUST Egg Sous Vide bites will be sold as a box of four that can be heated in a conventional oven, toaster oven or microwave, and as with other JUST Egg formats, the key ingredient is mung bean protein. The product is free of cholesterol and has as much protein or more protein as many animal proteins (9-13g per serving depending on the flavor). It is non-GMO, egg-free, dairy-free and has no artificial flavors. Additionally, its ingredients use less water and land and emit less CO2e than animal sources.
The introduction of JUST Egg Sous Vide, the result of a unique product development and manufacturing partnership between Eat Just and Cuisine Solutions, adds an exciting new offering to the already popular JUST Egg retail portfolio. Current products available nationwide include a 12-ounce pourable format perfect for scrambles, omelets, quiches, stir-fries and a variety of baking applications; and a fluffy, pre-baked folded format, ideal on top of toast or inside a breakfast sandwich.
Tetrick and Hasselmann will participate in a discussion during International Sous Vide Day about how the global food system is evolving in light of changing consumer preferences, among other factors, and how innovative companies like Eat Just and Cuisine Solutions are well-suited to embrace changes that will shape the future of the industry.
www.cuisinesolutions.com
www.ju.st/sousvide
www.internationalsousvideday.com
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