One of the first - but most challenging – products CEO Josh Tetrick started working on at the San Francisco-based firm (formerly Hampton Creek), four years ago, JUST Egg is made from water, mung bean protein isolate, canola oil, gums, and seasonings, and is claimed to look, cook, and taste, just like scrambled egg.
The JUST Egg baked patty – which has more protein than conventional eggs - is available all day in Bareburger’s ‘Wake-Up Call’ burger and is paired with a Beyond Meat quarter pounder, American cheese, mayo and ‘vrioche’ bun. Breakfast customers can also order the ‘Get On Up,’ which features JUST Egg, American cheese, home fries, guacamole, black bean salsa, baby spinach and organic garlic aioli in a flour tortilla.
Mid-Atlantic restaurant chain Silver Diner, meanwhile, is rolling out a savory ‘JUST Egg Benedict’ that pairs JUST Egg with baby spinach, roasted tomatoes, chopped tempeh and smoky mayo on toasted sourdough, with a vegan cheese sauce. JUST Egg will also be offered as a substitution for conventional eggs in other dishes.
JUST Egg is also gaining traction in the retail market, rolling out nationwide at Sprouts and Whole Foods Market this spring after securing listings at Safeway and Albertsons, HyVee, Savemart, ShopRite, Wegmans, Giant, Winn Dixie and others.
According to Tetrick, the current cost of production for a conventional egg globally is $0.08, about 60% of which is from animal feed: “Our goal is to get to $0.047 per egg in the next few years and we’re building an infrastructure to make that happen.”
The news was announced as Mexican fast casual chain QDOBA Mexican Eats said it would be adding plant-based meat from Impossible Foods to menus at 730+ locations by the end of May, and Del Taco said it would be rolling out plant-based crumbles from Beyond Meat across all 580 locations.
Read more about JUST Egg HERE.