Singapore’s OsomeFood created a whole vegan hard-boiled egg by fermenting mycoprotein. The plant-based egg alternative is high in protein and resembles conventional eggs, yet it's made with ingredients like carrot juice, almond milk, potato starch and nutritional yeast, to name a few. According to the company, the egg alternatives are meant to be purchased frozen, and they require thawing overnight before they can be consumed chilled. The "age-defying" OsomeEgg is sold by the box and the product has a shelf life of six months when frozen.
For years, plant-based egg replacements have only been able to substitute parts of the whole egg and now, whole egg alternatives are emerging that are more beneficial for people, animals and the planet alike.
Key Themes Behind This Trend
- Whole Egg Alternatives
- Emerging trend of developing plant-based alternatives that replace whole eggs provides opportunities to create more sustainable and healthier egg options.
- Fermented Mycoprotein
- Creating plant-based eggs through the fermentation of mycoprotein opens up opportunities to disrupt traditional egg production methods and to create healthier and more sustainable egg alternatives.
- Longer Shelf-life Vegan Products
- The trend of creating longer shelf-life vegan products like OsomeEgg highlights the opportunity of developing more sustainable and convenient food options for consumers.
Where This Applies
- Food Manufacturing
- Food manufacturers could explore developing plant-based egg alternatives with fermented mycoprotein to create whole, healthier, and more sustainable egg options for consumers.
- Animal Agriculture
- The animal agriculture industry could potentially disrupt their traditional egg production methods by exploring plant-based egg alternatives that are healthier and more sustainable, like the OsomeEgg.
- Retail and Distribution
- Retail and distribution industries could capitalize on the growing trend of sustainable and longer shelf-life vegan products by offering plant-based egg alternatives like the OsomeEgg to consumers.
