Berlin food tech startup Perfeggt has raised €2.5 million for its vegan egg product.

The corporation, established in 2021 by Tanja Bogumil (CEO), Gary Lin, and Bernd Becker (CPO), have delivered this as their first vegan product, comprising of a protein-rich, complex, plant-based framework, including fava bean, that can be prepared as a scrambled egg or omelette in the pan.

The groundbreaking startup has raised €2.5 million during this first seed round.

Benefactors incorporate the biggest AgriFood financial investors from around the world like EVIG Group, Stray Dog Capital, E²JDJ, Tet Ventures, Good Seed Ventures, Sustainable Food Ventures and Shio Capital, early financial investors in worldwide corporations like Beyond Meat, Gorillas and Good Catch.

Credit: [ @eatperfeggt ]

Plant-based products, for example, oat milk and vegan sausages, are on the road to success in turning into a booming global market.

Numerous customers currently wind up selecting these plant-based products, regardless of their overall dietary restrictions.

Plant-based is turning into the standard, rather than the exception. The market for vegan eggs stays undiscovered until now, and it is a product that buyers view as the hardest to duplicate.

Around the world, over 1.3 trillion eggs are consumed annually with 110 billion eggs in Europe alone. The plant-based liquid egg alternative from Perfeggt is formulated from field bean proteins and can be fried in a pan just like the traditional egg.

Tanja Bogumil, CEO of Perfeggt, said: “With Perfeggt, we are offering a real alternative for one of the most popular animal proteins in the world, we’re more than convinced that it’s about time to rethink the egg as part of our daily diet with plant-based proteins and data-driven technology.”


The food tech corporation is determined to bring sustainable, plant-based products to everybody’s kitchen table through committed innovative work.

They are exploring plant-based protein sources and the mixes that come nearest to the nutritional and functional properties of the original animal product, ensuring that the plant-based proteins become foods that are similar in texture, smell, and flavor.


Bernd Becker, Perfeggt’s Chief Product Officer, explained: “We are aware that taste and texture are key. That is why we are laser-focused on matching the right plant-based proteins and lipids that allow us to replicate the exceedingly complex multifunctional and versatile characteristics of an egg and its indistinguishable taste.”

Perfeggt’s debut product will initially launch in early 2022 in Germany, Switzerland and Austria.