When you start batting around terms like natural food replacement, or substitute edible products, there is a high likelihood that sirens go off in your mind as you visualize Frankenfoods, GMOs and genetic alteration, chemical overloads, or worse. When Hampton Creek, a "technology company pioneering in food" talks about an alternative to the egg, it can seem daunting...but dig a little deeper, and you discover the priorities are exactly where they belong.
The San Francisco-based company recently got funded many millions to further pursue their mission to "bring healthy and affordable food, to everyone." Safe, sustainable, and inexpensive—that's the hallmark of Hampton with their mayonnaise alternative, cookie dough (without the uncooked eggs, you can eat it raw...like you usually do anyway), and now, a plant-based egg substitute. CEO and founder Josh Tetrick said, "We live in a time where the unhealthy choice is dirt cheap and convenient. And the healthy choice is pricey and inconvenient...Our goal has always been to build a company that brings healthier and affordable food to everyone, everywhere. Solving a problem means actually solving the problem for most people – not just the folks that can afford to pay $5.99 for organic eggs."
Their team of scientists and food experts is taking the cruelty, cages, and greenhouse gasses out of the egg equation, by replacing chickens with plants. No cholesterol, no massive amounts of feed and water required to keep chickens, no animal waste, and vegetarian diet-friendly...they keep looking for a downside but just can't seem to find one. For baking, scrambling, emulsifying...plant-based extracts from peas and ten other botanicals work just as well as hens' eggs. That makes this science expandable to scale and affordable to use in developing, hungry nations...and at your local health food store.