Four students enrolled in the Food Science and Technology master’s program at the University of Udine in Italy announced last week that they have developed an exact replica of a hard-boiled egg crafted from all-vegan ingredients. Students Francesca Zuccolo, Greta Titton, Arianna Roi, and Aurora Gobessi spent one year formulating the egg, which they made from various legume-derived flours, vegetable oils, a sulfurous vegan salt, and a plant-based gelling agent. The university granted the gluten- and cholesterol-free egg its 100th patent. In the coming weeks, the university will enter into negotiations with companies to ascertain interest in turning the egg into a consumer product. Stateside, Follow Your Heart launched its revolutionary VeganEgg product in 2015 and Hampton Creek will debut its vegan egg replacer, Just Scramble, in the coming months.
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