You don't have to break eggs to make an omelette
summary
Company presents a plant-based egg made from mung bean that scrambles and folds like a chicken egg, matches egg protein, is cholesterol- and antibiotic-free, and currently costs about four to five times a conventional egg but aims to be cheaper within years. A cultured product called Just Chicken grows meat from animal cells without slaughter and is slated for market rollout this year; manufacturing partnerships with Euroval and regulatory clearance in the US and China are already in place.
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chapters (6)
- 0:00Introduction to sustainable food
- 1:15The case for food innovation
- 3:13Mung bean-based egg product
- 6:32Strategies for market adoption
- 10:09Cooking demonstration
- 14:26Cultured meat and conclusion
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