California-based food technology company Eat Just recently hit a milestone of selling 100 million vegan eggs since it first launched its JUST Egg product in 2018. The statistic is based on the chicken-egg equivalency of Eat Just’s vegan mung bean-based scrambled eggs. The statistic has doubled since August 2020, when the company announced it had sold the equivalent of 50 million vegan eggs.
JUST Egg first launched as a 12-ounce pourable format for scrambles, omelets, quiches, stir-fries and baking. In April 2020, the company debuted a pre-baked folded format of JUST Egg—which, according to the company, quickly became the number one selling frozen breakfast item at a top-five US supermarket.
Vegan JUST Egg for all
Eat Just products are already in more than 20,000 retail points of distribution and 1,000 foodservice locations. Earlier this year, China-based fast-food chain Dicos added JUST Egg to its menu, marking the first time a major quick-service restaurant replaced chicken eggs with the mung bean-based products. Eat Just also partnered with Cuisine Solutions, the world’s leading manufacturer and distributor of sous vide foods, to manufacture JUST Egg Sous Vide products. This month, Eat Just teamed up with coffee chain Peet’s Coffee on the nationwide launch of a new JUST Egg sandwich made with fully plant-based ingredients.
Canada has become the latest country in JUST Egg’s expansion with news that its folded product would be stocked in more than 1,000 grocery stores by April and would be widely available to restaurants and other foodservice operators. Next week, Canadian vegan fast-casual chain Copper Branch is launching Pumpernickel Bagel Sandwiches featuring JUST Egg at all of its more than 40 locations. The lineup will include the Tempeh Bacon & JUST Egg; Field Roast Plant-Based Breakfast Patty & JUST Egg; and the Ultimate Bagel Sandwich made with JUST Egg, Field Roast Plant-Based Breakfast Patty, a hash brown, and vegan cheese.
Building a better food system
Last year, Eat Just celebrated another important milestone by securing the first-in-the-world regulatory approval in Singapore for cell-based meat—made using a small number of cells without the need to slaughter an animal. It also made history when its GOOD Meat-branded cultured chicken was served to guests for the first time at an upscale Singapore restaurant in December.
To keep the momentum going, Eat Just secured $200 million in a new funding round led by the Qatar Investment Authority. It will be used to help build capacity for Eat Just’s products, accelerate research and development programs, and expand its brands in international markets. Since its founding in 2011, Eat Just has raised more than $650 million.
“We are very excited to work with our investors to build a healthier, safer, and more sustainable food system,” Josh Tetrick, co-founder and CEO of Eat Just, said.
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