Plant-based food technology company, Nabati Foods, is launching a plant-based liquid egg product.
This new plant-based egg alternative was made to match the consistency, taste, and texture of a traditional chicken egg. Nabati Plant Eggz is made with lupin and pea plants. The product boasts six grams of protein, plenty of fiber, zero cholesterol, and has just 100 calories per serving. It is also rich in vitamins - including riboflavin, niacin, vitamin b12, vitamin A, vitamin E, and pantothenic acid. Unlike other plant-based eggs, Nabati Plant Eggz is soy-and gluten-free.
Nabati Foods is the first Canadian company to launch a plant-based egg alternative. The product is available through Nabati Foods' website and will soon launch at Sobeys in Quebec and at Whole Foods in British Columbia and Ontario.
Plant-Based Egg Alternatives
Nabati Foods Launches a Plant-Based Egg That is Healthy and Flavorful
Trend Themes
1. Plant-based Egg Alternatives - There is a growing demand for plant-based alternatives to traditional animal products like eggs, with a focus on replicating the taste, texture, and nutritional value of the original product.
2. Soy and Gluten-free Products - Consumers are increasingly looking for products that are free from common allergens like soy and gluten, with a focus on health and wellness.
3. Sustainable Food Production - As awareness of environmental issues grows, there is a demand for more sustainable food production methods, including plant-based alternatives that have a lower environmental impact than traditional animal products.
Industry Implications
1. Food Technology - Innovative food technology companies like Nabati Foods are leading the way in developing plant-based alternatives to traditional animal products, with a focus on taste, texture, and nutrition.
2. Health and Wellness - As consumers become more health-conscious, there is a growing market for products that are free from allergens, rich in nutrients, and have a lower environmental impact.
3. Sustainable Agriculture - As sustainability becomes a larger focus in agriculture, there is an opportunity to develop more sustainable food production methods and plant-based alternatives that have a lower environmental impact.