As demand for alternatives to animal products is at an all-time high, Zero Egg is cracking the US market by using World Egg Day on Oct. 9 to introduce an plant-based egg replacement that tastes, looks, and functions like an ordinary egg, but is entirely made with plants.
Now available to all US foodservice operators and food manufacturers, Zero Egg offers two products, "EGG Basics," crafted to rival ordinary eggs in traditional egg entrees and breakfast dishes, and "BAKE Basics," developed for specialty baking. Both products come in powder form with high yields that offer efficient, safe handling and storage, and a reliable and cost-effective solution.
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"Zero Egg is a game-changer because we are working with major foodservice players and food manufacturers to transform the industry by not only making plant-based food more accessible, but the norm," said Zero Egg co-founder and CEO Liron Nimrodi.
Nimrodi co-founded the company in 2018 in The Kitchen FoodTech Hub, a food tech seed investor and tech incubator in Israel.
