Eggamuffin

Michael Crane reports for Nutritional Outlook that Follow Your Heart, of Canoga Park, CA, is debuting its new algae-based VeganEgg egg-replacement finished product, which it says is the “first of its kind to scramble, bake, and cook just like a chicken egg.”

VeganEgg first hit select shelves in late 2015, but the full launch took place at the recent Natural Products Expo West trade show. Made from whole algal protein, whole algal flour, carrageenan, yeast, sea salt, cellulose gum, gellan gum, and calcium lactate, VeganEgg is perhaps most notable for being well suited for scrambling, an application that has proven challenging for many egg replacers in the past.

Katie Franklin, director of marketing for Follow Your Heart, says her company’s R&D team recently developed technology that makes scrambling of the algae-based egg replacement possible. “You can bake with it and emulsify it anywhere you would crack an egg,” Ms. Franklin told Nutritional Outlook. “We’ve made cakes, quiches, frittatas, salad dressings – anything you would do with an egg.”

The product contains 2g of protein and 4g of calcium, is relatively neutral in taste, and even comes in a light yellow color thanks to Follow Your Heart’s dark algae cultivation process. “By growing it in the dark it doesn’t go through the same photosynthesis process,” says Ms. Franklin. “So you get that natural eggy color too. We don’t have to add anything in that regard.”

The VeganEgg also has a shelf life of up to six months without being refrigerated, although some retailers “are actually merchandising it with eggs in the cooler,” Ms. Franklin said.

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