Eggs

Cedric Verstraeten, Revyve CEO

Image credit Jordy Brada
Opinion

Op Ed: Cedric Verstraeten, CEO of Revyve – It’s Time to Start Eliminating the Hidden Egg

Revyve is creating ingredients that replace egg whites, dairy proteins, and E-numbers such as methylcellulose or calcium diphosphate. Leveraging cutting-edge technology, the pioneering Dutch team harnesses the unlimited potential of yeast to create high-performance texturizing solutions. Through its work, Revyve is addressing the food industry’s challenge of sourcing animal-free, natural ingredients that are delicious as well as sustainable. Cedric Verstraeten is the dynamic CEO of Revyve, a role he has held since 2020. Cedric brings over a decade of experience in manufacturing operations and supply chain optimization, having worked with industry giants like Procter & Gamble and AB InBev. In this article, Cedric explains how “we need to stop thinking of plant-based as a target niche category and start removing the hidden egg from everyday …

more

Organisations and brands:

SWISS airlines serving EggField vegan eggs

© SWISS / EggField
Egg Alternatives

Alt Eggs from Aquafaba Created by Zurich Startup EggField Now Available to SWISS Air Passengers

EggField, a Zurich startup for plant-based egg alternatives, is enjoying its first successes in in-flight catering thanks to its collaboration with Swiss International Air Lines (SWISS) and Hiltl restaurant. Thanks to the new partnership with EggField and Hiltl, SWISS business passengers have been able to find additional sustainable menu items, including the plant-based pumpkin and chestnut goulash with spaetzli, on the boarding menu since the beginning of 2024. The spaetzli are made entirely without eggs. This has been ensured by Hiltl, which, as a vegetarian pioneer, has been creating meat-free dishes for SWISS travelers since 2009. Hiltl has been using the natural egg alternatives made from aquafaba from EggField since 2020 and has thus been able to develop its spaetzli without animal eggs. The EggField …

more

Image courtesy ProVeg International

Egg Alternatives

How to Overcome Barriers in the Alternative Egg Industry

Like many emerging industries, the growth of the alternative egg sector is slowed by marketplace challenges and consumer barriers. We can only overcome these to maximise plant-based egg sales if we can recognise and understand them. So, what are some of the main issues? As part of the New Food Hub series on alt eggs, ProVeg International’s latest article uncovers the top challenges facing the industry. Steep pricing As consumers continue to grapple with the cost of living crisis, price is a primary factor influencing their purchasing decisions. With this in mind, the high cost associated with plant-based egg products and the lack of price parity with animal-based egg products is one of the major factors limiting industry growth. A recent ProVeg survey found that …

more

Organisations and brands:

plant based eggs sunny side up

© Yo Egg
Company News

Yo-Egg Receives FABI Innovation Awards, Sunny-Side-Up Egg Named a “Top 8” Product

Plant-based egg company Yo Egg announces it has received two of the National Restaurant Association’s 2023 Food and Beverage (FABI) Awards, for the “world’s first and only” plant-based poached egg and sunny-side-up eggs. In addition, the Yo Sunny Side Up egg was selected as one of eight “FABI Favorites”, and will be featured onstage at this year’s NRA show in Chicago.  The FABI Awards recognizes the most forward-thinking and creative tastes that are helping to drive trends and expand menu offerings across the US.  According to Yo Egg, its products feature a runny yolk and real chicken egg taste, which the brand says other egg alternatives currently don’t offer. Made from non-GMO ingredients that include chickpea and soy, Yo Egg recently launched on restaurant menus …

more