These food hackers think their new faux animal products will win over even the most devoted carnivores.
WE STOOD IN AN AIRY SAN FRANCISCO WAREHOUSE, staring at two plastic cups of gleaming mayonnaise. A golden retriever snored lightly in a patch of sunlight on the floor as Josh Tetrick, the 33-year-old founder of Hampton Creek Foods, waited for me to scoop up the fluffy, effulgent goop with a chunk of bread. Tetrick’s team of food scientists had tried making mayonnaise without eggs no less than 1,432 times. This formula was the 1,433rd.
“The egg is this unbelievable miracle of nature that has really been perverted by an unsustainable system,” Tetrick, a former West Virginia University linebacker and Fulbright Scholar, had explained to me earlier on our tour of the Hampton Creek Foods facility, a well-lit, cavernous space with rows of metal lab tables, bright red couches, and chalkboards.
The goal, Tetrick explains, is to replace all factory-farmed eggs in the US market.
Mod warehouse, hip startup, vegan eggs—it all struck me as a little too precious for the big time. But Tetrick is adamant that his product has a market beyond this rarefied universe. “We’re not just about selling and preaching to the converted,” he says. “This isn’t just going to happen in San Francisco, in a world of vegans. This is going to happen in Birmingham, Alabama. This is going to happen in Missouri, in Philadelphia.”
I let the eggless mayo dissolve in my mouth like a fine chocolate truffle. It tasted exactly like the real mayo that I’ve slathered on sandwiches countless times before. If I hadn’t known that it was fake, I never would have guessed.
Over the next five years, Hampton Creek Foods, backed by $3 million from Sun Microsystems cofounder Vinod Khosla’s venture capital firm, will first hawk its product to manufacturers of prepared foods like pasta, cookies, and dressings—the processed products that use about a third of all the eggs in the United States. Then it will aim directly for your omelet with an Egg Beaters-like packaged product. The goal, Tetrick explains, is to replace all factory-farmed eggs in the US market—more than 80 billion eggs, valued at $213.7 billion.
read more -> https://medium.com/mother-jones/25cfc422e197
- Bill Gates’ Food Fetish: Hampton Creek Foods Looks To Crack The Egg Industry (forbes.com)
- Can Silicon Valley Make Fake Meat and Eggs That Don’t Suck? (spiritandanimal.wordpress.com)
- Can Silicon Valley Make Fake Meat and Eggs That Don’t Suck? (motherjones.com)
- Startup Scrambles to Replace Egg (online.wsj.com)
- Are fake eggs the future? (bdtonline.com)
- Silicon Valley’s scheme to trick carnivores into eating fake meat (salon.com)
- Vegan and Carnivores Unite. (otrwjam.wordpress.com)
- imabonehead: Plant-Based Beyond Eggs Taste Like the Real Thing Without Environmental or Ethical Impact Beyond Eggs Plant-Based Substitute – Gallery Page 3 – Inhabitat – Sustainable Design Innovation, Eco Architecture, Green Building (inhabitat.com)
- These Silicon Valley-Backed Startups Are Looking To Revolutionize Your Food (businessinsider.com)
- End Of The Egg? ‘Fake Egg’ Company Aims To Replace 79 Billion Chicken Eggs Laid Each Year (civileats.com)