A few years ago, the idea of a plant-based egg might have been unheard of. While liquid vegan egg replacers have been sold by the carton for quite some time, consumers now have the ability to indulge in highly realistic mock eggs that boast the same look, nutritional benefits, texture and all the components of a classic egg.
Matcha Mylkbar in Melbourne, Australia makes its vegan egg with an outer layer of coconut milk-infused agar (a vegan-friendly gelatin alternative) and a creamy "yolk" of linseed protein and sweet potato. This highly realistic plant-based egg can be found atop a layer of vegan bacon, halloumi and a charcoal waffle.
A fondness for products like egg and cheese can deter a consumer from pursuing a fully plant-based lifestyle, but hyperreal alternatives now have the potential to pique the curiosity of open-minded individuals who crave better health and new food experiences.
All-Vegan Egg Breakfasts
Matcha Mylkbar Tops a Charcoal Waffle with Plant-Based Eggs and Bacon
Trend Themes
1. Plant-based Eggs - The rise of highly realistic mock eggs creates opportunities for vegan-friendly breakfast options and alternative protein sources.
2. Vegan-friendly Gelatin Alternatives - The demand for agar and other vegan-friendly gelatin alternatives provides opportunities for companies to create innovative plant-based food products.
3. Hyperreal Alternatives - The development of hyperreal alternatives like vegan bacon and halloumi opens up new possibilities for plant-based substitutes and recreations of classic dishes.
Industry Implications
1. Plant-based Food - The plant-based food industry can leverage the trend of plant-based eggs to create innovative and appealing vegan breakfast options.
2. Food Ingredients - The food ingredients industry has the opportunity to develop and market vegan-friendly gelatin alternatives like agar to cater to the growing demand for plant-based substitutes.
3. Alternative Proteins - The alternative protein industry can explore the potential of hyperreal alternatives to create plant-based versions of popular meat and dairy products.