Plant-based egg offers new market for soybeans

Does this mean we can go back to eating raw cookie dough?

An Iowa company has launched a soy-based egg substitute in a bid to capitalize on shaken processor confidence after avian influenza caused egg shortages and price spikes in the U.S. last year.

Sioux Natural is promoting Veggan, a gluten-free, plant-based egg alternative that can be used for baking waffles, doughnuts, cookies, muffins, cake mixes and breads.

“The new product comes much to the relief of chickens, vegans, and those with egg allergies everywhere as well as those watching their cholesterol,” the company says in a release.

“Veggan is a natural choice for people avoiding animal products, allergens, and GMOs, and for the companies who’d like to make food for them, while also benefiting from cost and risk reduction,” said company president Paula Persinger in the release. “We are proud to offer a clean, plant-based, allergen-free egg alternative in a time where large-scale egg production can’t keep up with maintaining the health and safety of their flocks or their eggs.”

The company said Veggan is created through sustainable, minimally processed, GRAS certified ingredients, and it virtually eliminates the risks from large-scale egg production practices.

The soy egg offers a one-to-one volume and weight substitution and it is less expensive to source. It also boasts a reduced bacterial risk from microbials such as salmonella and listeria sometimes found in eggs.

“When eggs get recalled, so do every product and recipe they touch. Using Veggan helps preserve corporate bottom lines, company reputations, and the health of the end-consumer,” the Sioux Natural release said.

It boasts that Veggan has already been selected as one of three finalists in the Best New Ingredient category for the NEXTY Awards.

Persinger, is a food industry veteran who has developed food and nutritional substitutes for meat, dairy, grain, sugar, and now egg products.

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