Plantible Foods recently introduced Rubi Whisk as its first product and it takes the form of a plant-based egg replacer for baked goods, gluten-free products, pasta and much more. This plant-based egg alternative is made from a highly sustainable aquatic plant called duckweed, also known as the water lentil.
This product is said to outperform the versatility of conventional eggs by being able bind, emulsify and foam, as well as retain moisture and offer solubility. This product is also neutral in color and taste, and it's free from allergens.
Plantible Foods is introducing Rubi Whisk to the world with Sweet Meresa's, its first partner, and through the vegan bake shop, consumers will get a taste of egg-free macarons. "In over a decade of formulating vegan baked goods, I haven’t found a protein solution that works nearly as well as Plantible’s ingredients do, says Maresa Volante, founder of Sweet Maresa’s, "Not only do their protein ingredients work better than any other plant-based ingredient on the market, but they essentially function just like egg whites in my macarons."
Plant-Powered Egg Replacers
Plantible Foods' Rubi Whisk is an Egg Replacer Made with Duckweed
Trend Themes
1. Sustainable Egg Replacements - The use of renewable plant-based alternatives as egg replacements presents an opportunity for sustainable and environmentally friendly baking.
2. Versatile Plant Protein Ingredients - The development of plant-based protein ingredients that can bind, emulsify, foam, retain moisture, and offer solubility opens up possibilities for innovative food product formulations.
3. Allergen-free Egg Alternatives - The creation of allergen-free egg substitutes provides a safe and inclusive option for individuals with food allergies or dietary restrictions.
Industry Implications
1. Food & Beverage - The food and beverage industry can explore the use of sustainable egg replacements to create a new range of plant-based products and cater to a growing vegan and allergen-sensitive consumer base.
2. Plant-based Protein - The plant-based protein industry can leverage versatile plant protein ingredients to create innovative and functional food products that cater to the increasing demand for sustainable and healthy alternatives.
3. Bakery & Confectionery - The bakery and confectionery industry can capitalize on allergen-free egg alternatives to develop a wide range of egg-free baked goods, such as macarons, that appeal to both vegan and allergen-conscious consumers.