Vegan & Soy-Free Egg Product (Food Service Settings)

SITUATION
A startup offering prepared foods for grocery and food service wanted to create an animal and soy free alternative to eggs, specifically, a stand-alone batter that could perform equal to traditional eggs in omelet or patty formats.
 

PROBLEM
The company had already contracted a food product development agency, an independent consultant, and had additional support from an ingredient supplier’s R&D team. Despite over a year in time and significant funds spent, they were not able to yield a finished product beyond a poor-performing, pancake-like batter.
 

SOLUTION
We repeated their current formula, assessed its nutritional composition, and made observations on the formula’s performance particularly when heated. We applied our knowledge in plant proteins and supplier sourcing to yield several initial prototypes. In the end, we delivered a vegan and soy-free egg patty with the ability to perform like liquid egg when baked. While the Client’s preferred format was patties, the formula performed equally well in bite, quiche, and frittata formats — further, with adoption designed for fast-casual food service environments. This product required freezing for storage and transport with minimal reheat time.

BENEFITS
In a period of less than 60 days, we had confirmed a commercially-feasible formula suitable for initial release. It performed very well for purposes of an egg patty in sandwiches, as well as for quiche and other baked egg products. In addition, it delivered on all Client’s parameters regarding nutritional content, labeling claims, and ingredient standards. The Client was able to send product samples to large QSR prospects and sooner than expected. The formula performed well and opened doors in food service that were previously closed to them.

For more information, contact MJ Kinney at 626-657-8550 or [email protected].