San Francisco-based Hampton Creek Foods is changing the way eggs are created (video below).
“We just cannot go on eating like we all are right now with our food system,” Hampton Creek Foods CEO Josh Tetrick told CBS San Francisco. “It’s just unsustainable.”
The Humane Society says more than 90% of the country’s egg-laying hens are kept in cramped conditions. The birds can get diseases, which may spread to humans.
“We just kind of look at that and say ‘this is absurd,'" Tetrick said. “Our product is just better.”
Tetrick says that Hampton Creek has created a chicken-less egg called “Beyond Eggs.”
“It’s made up of a variety of plants, including peas. We use different gums. We use a host of different plant-based protein sources,” Tetrick explained.
Hampton Creek Foods is baking Beyond Eggs into cookies and mixing it into mayonnaise. They are also trying to recreate the taste and texture of scrambled eggs and omelets.
"An egg is such a miraculous thing, and all the culinarians understand what it really does in a recipe,” said former 'Top Chef' contestant Chris Jones, who is Hampton Creek’s Director of Culinary Innovation. “So working with vegetable products, all natural products, to try to make what an egg does is challenging.”
“We can make a difference. We can do something special besides making wonderful food. Let’s take our knowledge and pour it into doing something for the first time.”
Tetrick said Hampton Creek is about three months away from getting Beyond Eggs into baked goods made by two top food companies.
Unlike the egg, Beyond Eggs are cholesterol free. It’s likely you’ll be able to buy them in the grocery store within a month, added Tetrick.
Source: CBS San Francisco