JUST Egg Becomes First Plant-Based Product To Win Major NEXTY Award
The folded frozen egg alternative was described as 'a revelation' (Photo: Supplied to Plant Based News) - Media Credit:

JUST Egg Becomes First Plant-Based Product To Win Major NEXTY Award


1 Minutes Read

JUST Egg has become the first plant-based product to win the NEXTY Award for ‘Best New Frozen Product’.

The folded egg version of JUST Egg – which the company describes as ‘a fluffy, folded egg, perfect on top of toast or inside breakfast sandwiches’ – is set to roll out in 5,000 stores across the US – including Whole Foods Markets from April.

The annual NEXTY Awards ceremony usually takes place at Expo West but was canceled this year due to the coronavirus. Instead, organizers hosted a YouTube livestream to reveal the winners.

‘A revelation’

Judges at the awards praised the product, saying: “Whether you’re looking to eliminate animal protein from your diet or are simply seeking nutritious and convenient plant-based alternatives for your daily life, the Folded JUST Egg is a revelation. 

“This product taps into the ancient wisdom of the protein-packed mung bean (regularly used in Asia, though not nearly as common an ingredient in the U.S.) to create a shockingly convincing (and non-GMO) egg alternative that requires little prep to plop into a breakfast sandwich or chop into a stir-fry. 

“Thanks to the tireless work of the product development team and food scientists, this product is not only spot on in terms of texture and flavor but its star ingredient became only the seventh plant protein isolate to receive FDA GRAS status. 

“This is more than a great product; it’s a force with far-reaching market implications and a measurable environmental impact thanks to ingredients that consume 98 percent less water and emit 93 percent less CO2 than animal proteins. Now we can safely say the egg came first.”

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The Author

Maria Chiorando

Maria is the former editor for Plant Based News. She has been a newspaper reporter and features writer. Her work has been published by The Guardian and The Huffington Post, among others

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