As people are looking to a healthier post-Pandemic life, plant-based eggs are finally getting the credit they deserve, and plant-based startup Zero Egg is well positioned to meet this demand. According to a new report by Technomic, plant-based eggs are going to be tops on the restaurant scene this year.
“Operators will showcase eggs in more all- day sandwiches and handheld offerings, complementing them with premium ingredients, homemade sauces and elevated preparation methods,” the report finds.
As the demand for plant-based food is growing – plant-based eggs will also see their share of growth. Zero Egg, a plant-based egg for foodservice and food manufacturers that tastes, looks, and functions like an ordinary egg, is heeding this call.
“We are so excited to bring an egg alternative into the new year, especially when it will be needed the most,” said Liron Nimrodi, CEO, and co-founder, Zero Egg. “With everyone more conscious about their own carbon footprint, as well as ensuring they are getting enough plants in their diet, Zero Egg is proud to be able to offer both without sacrificing on taste.”
An egg for a new era, Zero Egg has the same taste, texture, look and versatility of an ordinary egg. It’s 100% plant-based, gluten-free, and non-GMO, making it suitable for a plethora of dietary needs. Available in both a pre-cooked patty, perfect for egg sandwiches or as a topping for a burger or a sandwich, and a liquid form. Use it in scrambles, omelets, quiches, frittatas and even baked goods. The possibilities are only as endless as your imagination.
