“Finding a bean that scrambles like an egg is no small feat,” Noyes acknowledged. The R&D for JUST Egg took more than 4 years. The company collects data along the way for continuous product improvement. The downstream work includes adding the protein to a mixer with other ingredients like oil and water, mixing, heating and cooling, bottling, and distributing the product. The upstream process included finding the bean, farming the bean, cleaning and dehulling the bean, milling the bean, and then separating the protein from the starch and other components.
testing the discoveries’ performance in real-world food applications.looking at the molecular and functional characteristics.removing the protein and separating it into 72 fractions.sourcing plants from more than 50 countries around the world.Their patented discovery process that led to JUST Egg includes: JUST’s R&D team, which consists of researchers and scientists from 14 disciplines as well as product developers and Michelin-starred chefs, spent years developing the optimal egg for human and planet health. We reached out to JUST to dig a bit more and were able to connect with Andrew Noyes, head of global communications. JUST said 77% of customers who purchase JUST Egg are meat eaters, compared to 21% who do not eat animal products. You just pour it in a pan and scramble like an egg. JUST Egg makes fluffy breakfast scrambles and is also able to be used in omelets, quiches, frittatas, stir-fries, French toast, waffles, crepes, pancakes, breakfast sandwiches, and more. It’s cholesterol-free, egg-free, dairy-free, kosher and non-GMO, and its ingredients require less water and emit fewer carbon emissions than conventional eggs. Made entirely from plants, JUST Egg is packed with clean, sustainable protein and cooks and tastes just like eggs. When people buy eggs at the grocery store, they usually reach for a package filled with 12 or 18 hen-laid eggs.
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