On World Egg Day, Zero Egg is introducing what it calls "the first plant-based egg replacement that tastes, looks, and functions like an ordinary egg, but is entirely made with plants." Available to foodservice operators and food manufacturers, Zero Egg offers EGG Basics to replace ordinary eggs in traditional egg entrees and breakfast dishes, as well as BAKE Basics, which was specifically created for specialty baking applications.
Both egg replacements come in a powdered form that's easy to use and store, and it presents a highly versatile and cost-effective alternative to keeping fresh eggs on hand. With its two products, Zero Egg is on a mission to make plant-based food not just more accessible but the norm when it comes to cooking and baking.
Zero Egg is made from a blend of soy, potato, pea and chickpea protein and it is said to have a clean taste.
Image Credit: Zero Egg
Key Themes Behind This Trend
- Plant-based Food
- Disruptive innovation opportunity: Develop innovative plant-based alternatives for traditional animal-based food products.
- Foodservice Industry
- Disruptive innovation opportunity: Implement plant-based egg replacements in foodservice operations to cater to the growing demand for plant-based options.
- Specialty Baking
- Disruptive innovation opportunity: Create plant-based baking products specifically designed for specialty baking applications.
Where This Applies
- Food Manufacturing
- Disruptive innovation opportunity: Incorporate plant-based egg replacements in food manufacturing processes to meet the needs of plant-based consumers.
- Food Retail
- Disruptive innovation opportunity: Stock and promote plant-based egg replacements in retail stores to tap into the rising demand for plant-based alternatives.
- Restaurant
- Disruptive innovation opportunity: Introduce plant-based egg replacements into restaurant menus to attract health-conscious and environmentally-aware customers.
