Konjac powder and enzyme technology are behind Umami United's vegan eggs, which are more sustainable and ethical than their conventional counterparts. Rather than using fungi in its formulas, Umami United uses enzymes for the way that they express specific flavors and textures, and additionally offer the benefits of not breaking down like fungi during fermentation.
The Tokyo-based startup is on a mission to disrupt the current food system and it aims to "deliver an experience by uniting all at one table and creating a brighter future." This egg alternative not only speaks to consumers who are looking for plant-based options but also those who experience allergies to eggs.
Umani United is participating in the FHA Singapore trade show, where it will be introducing its vegan egg through traditional Asian dishes.
Konjac-Based Egg Alternatives
Umami United Makes Vegan Eggs from Konjac Root
Trend Themes
1. Konjac-based Alternatives - Konjac-based alternatives are disrupting the conventional animal-based food industry.
2. Enzyme Technology - Enzyme technology is opening up a new avenue for plant-based food innovation.
3. Sustainable and Ethical Food - The trend towards sustainable and ethical food is driving the market for vegan egg alternatives.
Industry Implications
1. Food Manufacturing Industry - The food manufacturing industry should explore konjac-based and enzyme technology alternatives to keep up with growing consumer demand for sustainable and ethical options.
2. Plant-based Food Industry - The plant-based food industry has potential growth opportunities in developing innovative food products using konjac and enzyme technology.
3. Allergy-friendly Food Industry - The allergy-friendly food industry can expand their product lines by incorporating konjac-based and enzyme technology alternatives as substitutes for egg-based products.