Peggs is a powdered egg that can be used as a vegan egg substitute in cooking and baking. The "sustainable egg" is made with ingredients like chickpea, flax, potato, spices and a few other ingredients that help to mimic the look of eggs when combined with water.
According to Grace O’Brien, the Stanford engineering and design graduate who developed the plant-based egg alternative, "Peggs use 90% less land, water, and energy to produce and contribute to 50% fewer greenhouse gas emissions." While there are some egg alternatives that can be purchased in liquid form, Peggs was intentionally created as a shelf-stable, powdered product to minimize waste. Additionally, the product is made with clean ingredients that people will easily recognize, unlike many alternative proteins that are lab-created with unfamiliar additions.
Key Themes Behind This Trend
- Plant-based Powdered Foods
- Creating more powdered plant-based food options can offer an alternative to animal-based products, while reducing waste and increasing convenience.
- Sustainable Food Alternatives
- Developing sustainable food alternatives, like Peggs, can help reduce environmental impact and offer consumers healthier, cleaner options.
- Clean Label Ingredients
- Demand for products made with clean, recognizable ingredients is on the rise, opening opportunities for companies to innovate and develop new products that meet this demand.
Where This Applies
- Food and Beverage
- The food and beverage industry can leverage plant-based and sustainable food trends to offer innovative products that meet consumer demand for healthier and more environmentally friendly options.
- Agriculture
- Reducing the environmental impact of agriculture by developing plant-based alternatives can be an opportunity for companies to innovate and meet the increasing demand for sustainable food products.
- Retail
- Retailers can leverage consumer demand for plant-based and clean label products to offer innovative options and gain a competitive edge in the market.
