Vegetable Eggs

Technology Review: Hampton Creek’s CEO, Josh Tetrick, wants to do to the $60 billion egg industry what Apple did to the CD business. “If we were starting from scratch, would we get eggs from birds crammed into cages so small they can’t flap their wings, shitting all over each other, eating antibiotic-laden soy and corn to get them to lay 283 eggs per year?” asks the strapping former West Virginia University linebacker. While an egg farm uses large amounts of water and burns 39 calories of energy for every calorie of food produced, Tetrick says he can make plant-based versions on a fraction of the water and only two calories of energy per calorie of food — free of cholesterol, saturated fat, allergens, avian flu, and cruelty to animals. For half the price of an egg.

At present, Hampton Creek is focusing on finding vegetable proteins than can substitute for eggs in cakes, salad dressings, mayo and so forth rather than replacing the over-easy at the diner. As with in-vitro meat, however, vegetable eggs pursued for economic reasons will end up greatly supporting the 21st movement for vegetarianism.


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