Vegan JUST Egg To Launch In Whole Foods Stores Across The US
The product has generated a buzz (Photo: Supplied) - Media Credit:

Vegan JUST Egg To Launch In Whole Foods Stores Across The US


1 Minutes Read

JUST Vegan Egg will roll out across Whole Foods stores in the US in April, and in Sprouts this month.

The vegan product, which is made from mung beans, was created ‘to scramble and taste just like eggs‘ – but with a lower environmental footprint.

Demand for the product, which is available in some outlets in the US and Hong Kong, has been high so far with the company selling the equivalent of 4 million traditional eggs so far – and predictions to hit 5 million next month.

Vegan JUST egg

“Whole Foods is where our company started a few years ago and bringing JUST Egg to their customers in every one of their locations will be a special moment for me,” Josh Tetrick, Co-Founder and CEO JUST, said in a statement sent to Plant Based News.

“Passing the five million-egg mark with Whole Foods and Sprouts this spring is something we’re all going to be proud of.”

“Since we launched JUST Egg in retail, we’ve been tracking consumer requests and Whole Foods has been the #1 requested location,” added Matt Riley, SVP, Global Partnerships, JUST. “We’re thrilled to bring JUST Egg to all Whole Foods consumers this April.”

‘A measurable impact’

Kate Geagan, Nutritionist/Registered Dietician and JUST advisor, said the product – and its success – has had ‘a meaningful, measurable impact on the planet and the well-being of animals in our food system’.

“Swapping everyday staple foods and ingredients we use is the key to drive the large-scale, transformative change the food system needs,” she added.

“JUST Egg is generating so much buzz because the product sits squarely at the intersection of the protein craze, the plant-based movement and the science of a more ethical and sustainable food system.”

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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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