Egg Alternatives

Vegan Fried Egg for HoReCa NOT EGG Debuts at Internorga Fair

The vegan fried egg alternative “NOT EGG” was also at the centre of Vonher GmbH’s presence at the Internorga trade fair in Hamburg.

With NOT EGG, Vonher GmbH is launching an innovative egg alternative for restaurants and hotels. Unlike powdered products, NOT EGG offers a ready-moulded, deep-frozen plant-based fried egg option that can be prepared in just 3 minutes.

The composition of NOT EGG is a careful selection of natural ingredients based on a blend of soya protein isolate, mung bean seeds, pumpkin, carrot, cassava flour and ginger. According to Vonher, this unique blend not only guarantees an authentic flavour and texture, but is also rich in protein, gluten-free, cholesterol-free, and low-carb. NOT EGG is also free from preservatives, colourings and flavourings, as well as genetically modified ingredients.

© Vonher GmbH

“NOT EGG is not only an alternative for people who want to consciously eat vegan, but also for anyone looking for healthy and tasty food options,” says Yi-Ting Wang, Managing Director of Vonher GmbH. “We are convinced that our innovative solution will make a significant contribution to vegan diversity in the catering industry.”

NOT EGG has a long shelf life when stored correctly and offers flexible application options for various catering establishments. It stays fresh in the fridge for up to 3 days and in the freezer for up to 24 months. NOT EGG is also expected to be labelled with the V-Label from June 2024.

Vonher GmbH would like to develop and offer further selected vegan options for the catering and retail market in the future. “We are currently systematically building up our nationwide sales network and are focussing primarily on local sales partners with a strong focus on vegan and vegetarian products,” says Wang.

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