Ouvegg Arrives to Provide Spanish Consumers With a Versatile, Bird-Free Egg
Spain’s HEVO Group announces the commercialization of Ouvegg, a vegan egg alternative which is the result of years of R&D to achieve a product with a similar behavior and properties to conventional poultry eggs. The texture of Ouvegg is said to be similar to that of a beaten egg, offering versatility and allowing for a wide variety of preparations from tortillas, scrambled eggs, and batters. Clean-label ingredients such as chickpea and flax flour, corn starch, nutritional yeast, vegetable protein, salt, and turmeric are used to make Ouvegg. All ingredients are rich in protein and micronutrients for a product free of gluten and additives and free of bulking agents, binders, or other excipients. Packaging similar to that of a conventional dozen Ouvegg is presented in a …