Wednesday, March 26, 2014

Beyond Eggs

Hampton Creek Foods has developed a plant-based egg substitute for baked and processed foods. Called Beyond Eggs, it uses peas, sorghum, beans, and other plants to make a product that tastes like eggs and has the same nutritional properties. The company says its process is already nearly 20 percent less expensive than the production of eggs, and costs will fall as scale increases. Hampton Creek also says its product will suffer less from drought. At the moment, about 70 percent of an egg’s cost comes from corn, a crop susceptible to drought and increasingly linked to the price of oil, while Hampton Creek uses hardier crops and therefore does not compete with biofuels (or risk salmonella infections). So, Hampton Creek’s egg substitute may cut costs and risks for major food producers.

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