Zero Egg will launch its plant-based egg powder alternative in the U.S. on October 9th, which, fittingly, is World Egg Day.
To celebrate the launch, Zero Egg invited me to join a virtual Zoom brunch and taste test products made with its plant-based egg replacement. It was certainly the highlight of my week to be shipped a large box filled with vegan brunch items; the delivery included muffins, a breakfast sandwich, cookies, caesar dressing, prosecco, OJ, and a sample of its flagship egg powder product.
The Zoom brunch included members of Zero Egg like co-founder and CEO, and Executive Chef, Mario Rodriguez, who explained how to use the Zero Egg products. Even though the breakfast sandwich sent to me came frozen, I was impressed that after warming up, the egg patty in the sandwich was fluffy and had the proper texture of a real egg.
The actual product that Zero Egg will be selling to foodservice operators and food manufacturers is a plant-based egg powder made mainly out of soy protein isolate and pea flour. The powder comes in two forms; EGG Basics as a direct replacement for scrambles or omelets, and BAKE Basics for specialty baking.
The company faces competition from Just Egg, which has been rapidly expanding this year. Just Egg has established itself with consumers through its plant-based liquid egg and frozen folded egg patties made from mung beans and has plans for international expansion. Zero Egg has partnered with Gordon Food Service for distribution to foodservice operators and food manufacturers, but will soon expand its offerings to directly target consumers.
Zero Egg has already partnered with several restaurants and bakeries in Israel, where the company was founded. Next year the company plans to launch a consumer version of the product at the retail level, as well as a plant-based egg patty sometime in the future. The company has raised an undisclosed amount of funding led by Unovis Asset Management-New Crop Capital, Strauss Group-The Kitchen Hub, and Valor Siren Ventures.