Awevo Mimics the Functionality of Liquid Egg with Potato Protein
Laura McQuarrie — June 27, 2024 — Lifestyle
References: awevo.es & vegconomist
For the foodservice, hospitality and retail, Spanish plant-based startup Awevo Foods launched a liquid egg alternative that offers the same taste, texture and performance of eggs but with potato protein instead. The plant-based liquid egg replacer is ready to pour from 400ml and 1000ml formats, and they can be used to prepare everything from scrambles and omelets to cakes and other recipes that call for poultry eggs. Thanks to the use of potato protein in its egg-less product, the liquid is free from cholesterol and saturated fats.
Awevo Foods also offers Awevo Clara, allergen-free powdered egg whites, for making delicate desserts like meringues, macarons, soufflés and mousses. Soon, the startup will expand its innovative portfolio to include boiled and poached eggs with runny yolks.
Awevo Foods also offers Awevo Clara, allergen-free powdered egg whites, for making delicate desserts like meringues, macarons, soufflés and mousses. Soon, the startup will expand its innovative portfolio to include boiled and poached eggs with runny yolks.
Trend Themes
1. Plant-based Liquid Eggs - The rise of plant-based liquid eggs using potato protein presents a new era for cholesterol-free egg alternatives that maintain traditional performance standards.
2. Allergen-free Egg Whites - Introducing allergen-free powdered egg whites enables the creation of delicate desserts without the common allergens, catering to a wider audience with dietary restrictions.
3. Expansion Into Plant-based Poached Eggs - The development of plant-based boiled and poached eggs with runny yolks broadens the scope of vegan alternatives to include traditionally difficult-to-replicate egg dishes.
Industry Implications
1. Foodservice - Restaurants and cafes can incorporate cholesterol-free, plant-based egg alternatives in their menus, appealing to health-conscious and vegan consumers.
2. Retail - Grocery stores and supermarkets are starting to stock diverse plant-based egg products, offering consumers easy access to sustainable and allergen-free cooking options.
3. Hospitality - Hotels and resorts can enhance their breakfast offerings by including versatile plant-based eggs, catering to guests with dietary preferences and restrictions.
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