Yo! Egg, an Israeli foodtech startup that offers a plant-based egg alternative, recently closed a $5 million round of seed funding. The company will now use the capital to help it launch the world’s first plant-based, sunny-side-up and poached egg in restaurants across the US.
American Restaurants and distributors will have the first opportunity to try the innovative Yo! Egg range at the National Restaurant Association trade show in Chicago from May 21st to 24th.
Fake food, or artificially produced alternatives to animal products that are as good as the real thing, is nothing new for Startup Nation. Israel has several firms offering artificial meat through the wonders of 3D printing. Redefine Meat is one such startup. And just last December, Future Meat, an Israeli cultured meat startup, hit a $900 million valuation.
Will you offer us a hand? Every gift, regardless of size, fuels our future.
Your critical contribution enables us to maintain our independence from shareholders or wealthy owners, allowing us to keep up reporting without bias. It means we can continue to make Jewish Business News available to everyone.
You can support us for as little as $1 via PayPal at firstname.lastname@example.org.
So you may be thinking that this is only something for vegans. After all, who else never eats eggs? Most people avoid eating them for health reasons, but they do not go to the trouble of avoiding any product which includes some kind of egg extract.
And think about all of the products which include eggs. So many cake and cookie recipes require eggs. So it is not surprising that just about all packaged pastries have eggs in them.
And eggs are also a main ingredient in many fast foods.
For example, Zero Egg produces an egg alternative made from plants for food service and food manufacturers. The company asserts that its product tastes, looks, and functions like a real egg.
Yo! Egg boasts that it plans to transform the egg industry, sans chickens. The company sees a huge opportunity for positive change by offering a new generation of plant-based eggs that fully deliver from a sensory perspective. The company was founded by Yosefa Ben-Cohen, an accredited vegan chef with ten years experience in developing plant based products, Nisim Ben-Cohen, a decade long experienced foodservice operator and entrepreneur and Eran Groner, a seasoned food-tech executive with more than a decade of experience in agricultural and food technologies spanning factory farming and cultured meat production.
According to company CEO Eran Groner, “The Yo! Egg team has a unique mix of extraordinary product innovation expertise and engineering talent that we believe will help our company revolutionize the way the world produces and consumes eggs.”
And how, exactly, does Yo! Egg do this? Well the exact recipe for its plant based eggs is proprietary and so the company has not revealed it. But it includes a blend of plant-based proteins, water, sunflower oil, soy and flour.
Following the company’s US debut at the National Restaurant Association show in May, consumers can expect to see these “prized runny yolks” on menus in the Greater Los Angeles area by the end of this year. Yo! Egg will serve their groundbreaking eggs to National Restaurant Association show visitors at booth 1084.