|Topic Review (Newest First)|
|10-14-2012 01:11 AM|
|Blobbenstein||hopefully they can get to the point where I can have a fried egg again.|
|10-13-2012 10:30 PM|
|Werewolf Girl||That's exciting! I'm dreaming of a day when all commercially made baked goods are vegan by default and the ones with animal products are the exceptions.|
|10-13-2012 06:25 PM|
So I was at the doctor's office today and picked up the October copy of Popular Science to read, when I came across this article and instantly I knew I needed to share it with VB.
Entrepreneur Josh Tetrick founded Hampton Creek Foods last year to replace one of the most chemically complex ingredients in cuisine: the egg. According to the American Egg Board, eggs can serve 20 different functions in food, including aeration, binding, and thickening. Tetrick brought in food biochemist Johan Boot; their first product, a yellowish powder called Beyond Eggs, should be used in commercial cookies and muffins by the end of the year.
PopSci: What’s wrong with eggs?
Josh Tetrick: Our food system is so goofed up—its negative impact on the environment and on our health and its treatment of animals. Our product is about taking something out of the food supply that’s not needed and replacing it with something better.
PS: How do you make a fake egg?
Johan Boot: Replace it with plant-based alternatives. An egg is a very complicated production. So this takes a lot of digging, stepping out of the standard scientific journals, looking for unusual candidates. And then looking at combinations and seeing which takes you in the right direction. And then breaking down to their components.
Rest of the Q&A: http://www.popsci.com/science/article/2012-09/popsci-qampa-quest-egg-free-egg
Hampton Creek Foods website: http://www.hamptoncreekfoods.com