Plans to upscale production of lab-grown eggs gaining momentum - food technology company
The world's first egg without cholesterol was launched two months ago and high-tech food labs are continuing to hatch chicken-less egg substitutes in a bid to find sustainable food solutions.
JOHANNESBURG - Food technology companies believe they’ve cracked the code to producing tasty eggs in the lab.
International companies are looking to wane consumers off animal-based products, starting with the hospitality industry.
This as the world grapples with the environmental impact of traditional meat production, and growing calls for better ways to regulate food production.
As a result, high-tech food labs are continuing to hatch chicken-less egg substitutes in a bid to find sustainable food solutions.
The EVERY Company CEO Arturo Elizondo told industry experts at Investec that there are plans to upscale the production of lab-grown eggs.
"When you’re getting your scrambled eggs in the morning, you want your nutrition, but maybe you don't want the cholesterol and so what we can do through the fermentation technique, we can produce individual proteins, instead of producing all of them," said Elizondo.
"We like to think about it as the era of personalised nutrition. We've developed the world's first egg without cholesterol that we launched two months ago at 11 Addison Park in New York City, which was voted the world's best restaurant. The chef made a bunch of dishes using our egg....without the cholesterol or the saturated fats."