Just Egg is introducing a convenient new way for people to enjoy eggless meals in a resealable frozen format that offers a sustainable source of protein. The brand is well-known for its plant-based egg alternative and now it can be enjoyed in combination with a vegetable medley as a heat-and-eat product. This Chili Crisp meal is made with sugar snap peas, roasted red pepper, carrots, Just Egg bites and a fiery, crunchy sauce from Fly By Jing.
Nate Park, director of product development for Just Egg, says that this new product "gives people a simple and quick way to enjoy a wholesome and flavorful plant-based meal to start the day." The bold, spicy and savory eggless meal speaks to the growing number of consumers who are driven by various factors such as health concerns, dietary restrictions and ethical considerations.
Frozen Eggless Meals
Just Egg's New Frozen Meal Combines Veggeis & Plant-Based Egg
Trend Themes
1. Plant-based Convenience Meals - The growing trend of consumers seeking healthier and sustainable options in a frozen, heat-and-eat format presents an opportunity for plant-based meal companies to expand their product offerings.
2. Ethical and Sustainable Protein Sources - As more consumers prioritize ethical and sustainable food choices, there is potential for companies to innovate in developing protein alternatives that cater to these preferences.
3. Customizable Meal Kits - There is demand for customizable meal kits that offer plant-based protein options, allowing consumers to easily create their own wholesome and flavorful meals at home.
Industry Implications
1. Plant-based Food - Just Egg's new frozen meal demonstrates potential for expansion in the plant-based food industry, specifically in providing convenient and sustainable options for consumers.
2. Frozen Food - The demand for frozen, heat-and-eat meals is increasing, creating opportunities for companies to innovate in this sector and provide healthier, sustainable, and customizable options.
3. Ethical Protein Sources - As ethical and sustainable concerns continue to grow in the food industry, there is room for companies to develop alternative protein sources that cater to these values.