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A leading plant-based food tech company has partnered a global egg giant in a bid to bring animal-free products to more U.S. consumers.
JUST, the makers of the plant-based JUST Egg has announced it will be working with Michael Foods, which is described as ‘one of the largest processors of value-added eggs in the world’.
JUST Egg
JUST Egg is based on a mung bean protein isolate, described by the brand as ‘an egg substitute that contains the same amount of protein as a chicken egg, with zero cholesterol’. JUST says its ingredients use 98 percent less water, 86 percent less land, and emit 93 percent less CO2 than conventional animal sources.
The product comes in two formats: a pourable liquid and a pre-baked folded egg patty. It is available in a number of eateries, as well as retail outlets including Walmart, Kroger, Whole Foods, and Safeway among others.
Michael Foods will exclusively manufacture, supply, and distribute JUST Egg to its foodservice and food ingredient customers who are looking for plant-based products.
‘A proud moment’
Josh Tetrick, co-founder and CEO of JUST, said: “For over 100 years, the Michael Foods family of businesses have leveraged quality ingredients and cutting-edge processes to offer the finest products and solutions to their customers. This partnership adds an innovative new product to their impressive portfolio.
“Our companies share a great deal in common. We’re fathers and brothers and sisters and mothers, all sharing a belief that the food we eat is one of the most important choices we make. Signing this partnership is one of the proudest moments in our company’s journey to build a better food system.”
‘Excited’
Mark Westphal, president of Michael Foods, added: “We are excited about this new partnership.
“Eggs will continue to be a nutritious and affordable staple in America’s diet, and JUST’s plant-based egg products offer a great complement to our value-added eggs by allowing customers to serve every consumer their preference. Working together, we are bringing innovation and options to the food industry.”
