GREAT VEGAN NEWS, THERE’S A NEW VEGAN EGG ON THE SCENE
Fresh Vegan News from San Francisco-based company JUST . They had just launched their latest vegan product: Just Egg. It is a liquid vegan egg that emulsifies when cooked. Unlike flax eggs, Just Egg looks and taste just like a scrambled chicken egg which allows it to be used in breakfast sandwiches, omelets, and more.
Just Egg is cholesterol free and will soon be available at select retailers across the United States but the company is asking fans to help them reach supermarket shelves.
According to the vegan company mission they are saying that There happen to be over 300,000 of them. 300,000+ species of plants all around the world that have never been explored for how they can make our cookies or pasta or ice cream or butter or scrambled eggs better.
So, they literally started to explore them by hand. The interest was finding plants that, because of their health, sustainability impact and potential to make delicious food, will help them achieve their mission. Then, because they want to do this in their lifetime, they built an automated discovery platform to explore faster and look even closer. And they have been applying the best of them to make food for their friends in McDowell County, West Virginia, their neighbors in San Francisco, California, and Agnes, one of the most inspiring 12-year-olds they ever met. She lives in Monrovia, Liberia. That is our mindset.
Their first product was mayo, made with a yellow split pea from Canada. So most people called them a mayo company.
Today, their products can be found in the Boise, Idaho Co-op at 888 W Fort Street, and on the shelves of your Ralphs in West Hollywood. They are in every Whole Foods and almost every Walmart across the country. You can find JUST at Texas A&M football games and library cafes at Yale. Or in Mexico City grocery aisles, and coffee bars on the busiest street in Hong Kong. And increasingly, they ‘re open to the idea of enabling other companies to use their platform, too. We know we’re not going to solve this alone. finishes the mission statement on their website.
Their staff is full of computational biologists from Stanford, and food engineers from Kraft and Campbell’s, and chefs from Michelin-star restaurants. They’re from Apple and General Electric. They’ve come from some of the biggest and most innovative companies in the world to do everything they possibly can, every single day, to increase the probability that, before we die, a fair, honest, and just food system is the food system in every community.