Plant-based food technology company Spero Foods launched Scramblit vegan egg this month in the San Francisco Bay Area. Made from pumpkin seeds, turmeric, garlic powder, and black salt, Scramblit—which contains 20 times the antioxidants and more protein, iron, omega-3, and zinc than animal eggs per serving—is a liquid product that can be made into a scramble, quiche, or omelet. “The Scramblit was created to give people a more delicious, healthier, and sustainable option to eggs,” Spero founder and CEO Phaedra Randolph told VegNews. Spero products—including Scramblit and nut-free vegan cheeses such as Smoky Chipotle Gournay, Sundried Tomato Chevre, and Sweet Cinnamon Chevre—are available currently in small quantities through online vegan retailers, but Randolph hopes to grow distribution once the company finds the right packager. Last year, food technology startup JUST debuted its mung-bean-based Just Egg at a San Francisco restaurant and has since expanded across the United States and in Hong Kong. Recently, JUST partnered with Veggie Grill to offer Just Egg in Veggie Grill’s new all-day breakfast burrito menu item.

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