![]() ![]() Most of the startups tackling this space, including Perfeggt, Simply Eggless and Eat Just, have started with powdered and liquid varieties, but Yo! Egg is going after the more difficult “whole egg” experience, having developed an egg white and running yolk for consumers who like the taste and texture of that style of eggs but prefer a more sustainable and cholesterol-free option. That’s when he met one of his co-founders, Yosefa Ben Cohen, who was a long-time vegan and chef working on solutions for restaurants, and her husband, Nisim Ben Cohen, who has scaling and manufacturing experience, and the idea for Yo! Egg (Groner chose “yo” to mean “wow”) came about. Those are major problems that I became fascinated with solving, and I know that the only way to solve that is to remove the animals from the building.” ![]() That is a disease that, for a very long time, was thought could not be transferred to humans. “We learned in April there was a case recorded by the CDC of a person testing positive for avian influenza. He felt there was whitespace in the plant-based egg and seafood space and began looking at the problems, especially the amount of water needed to produce each poultry egg - 53 gallons, Groner said. ![]() He had been in agriculture and food tech for the past 20 years. The Israel-based company was founded by Groner in 2019. The global plant-based eggs market is expected to rise an average of 27% year over year by 2027 to reach just under $800 million in value, up from $148 million in 2020. restaurants this year with what CEO Eran Groner says is “the world’s first plant-based sunny-side-up and poached eggs.” Plant-based food options are increasingly becoming more of a fixture in the grocery aisles and restaurants, and Yo! Egg is getting in on the action, poised to launch in U.S. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |