Israeli food tech startup Zero Egg, the developer of plant-based egg alternative, has officially launched in the US. Zero Egg has developed a nutritious plant-based egg that tastes, looks, and functions like a real egg and can be used as an egg substitute in any recipe, including omelets, baked goods, mayonnaise, sauces, and more.
Founded in 2018 at Israeli seed investor and tech incubator The Kitchen FoodTech Hub, the startup’s products are available to Foodservice Operators and Food Manufacturers in the US, Europe, and Israel.
Zero Egg uses radically less land, water, and energy than an ordinary egg And employs no hens in the process.
| 93% LESS WATER | 92% LESS LAND | 59% FEWER GREENHOUSE GAS EMISSIONS | 93% LESS ENERGY |
Zero Egg plant-based powder comes in 2 specialized formulas:
- EGG Basics: It is crafted to rival ordinary eggs and GREAT FOR — SCRAMBLES, OMELETS, FRITTATAS, EGG BITES, QUICHES, COOKIES, SAUCES AND BINDING. It’s equivalent to 86 eggs per pound.
- BAKE Basics: It is formulated for baking recipes and GREAT FOR — SCRAMBLES, OMELETS, FRITTATAS, EGG BITES, QUICHES, COOKIES, SAUCES AND BINDING. It’s equivalent to 130 eggs per pound.
Egg is in almost everything. Sometimes the hero of the dish. Sometimes a humble ingredient. But always playing an important role. Plant-based egg is a chance to make a huge impact.
The initial line up of branded Zero Egg b2b products – which are co-manufactured in Cookeville, Tennessee and distributed by Gordon Food Service – will be followed next year by retail products.
Liron Nimrodi, Founder, Zero Egg
For CPG manufacturers, meanwhile, it’s not just about tapping into the plant-based trend, “it’s also about avoiding allergens, food safety issues such as salmonella, and consistency of price and supply”. Zero Egg has the same functionality plus it’s a stable product with a long [12-month] shelf-life. The high yields are also very appealing to partners.
