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Vegan egg maker JUST has sold the plant-based equivalent of 40,000,000 chicken eggs.

The company, whose liquid egg substitute recently became the first plant-based product to win the NEXTY Award for ‘Best New Frozen Product’, announced the news in its 2020 impact report.

It states JUST Egg has saved 1.48 billion gallons of water, the equivalent of 1,900 Olympic-size swimming pools filled with water, just under six million kgs of CO2 emissions, and 2,435 acres of land.

‘Just the beginning’

In a statement sent to Plant Based News, Just said: “We spent nearly four years finding a plant protein that would scramble like an egg. But coming up with our first version of JUST Egg was just the beginning.

Our version 2.0 is already on the shelves, providing better taste and functionality — from delicious frittatas to omelets and French toast.

“And with every new release, our team of scientists and chefs can make JUST Egg even better —improving our sustainability, lowering cost, and making it even more nutritious. It’s fulfilling our mission: making it easier to eat well, for ourselves and the planet.”

Partnership

Recently, JUST announced it will be working with Michael Foods, which is described as ‘one of the largest processors of value-added eggs in the world’.

Michael Foods will exclusively manufacture, supply, and distribute JUST Egg to its foodservice and food ingredient customers who are looking for plant-based products

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 its 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.”

You can read the full report here

Liam Gilliver

Liam is the Deputy Editor and Social Media Coordinator for Plant Based News. He has written for a number of top publications including Gay Times, Attitude Magazine, Oh Comely, and The Huffington Post - and is the author of 'We're Worried About Him'.