Singaporean food technology start-up Float Foods has invented a plant-based egg substitute, OnlyEg. Made with legumes replacing the egg yolk and egg white, the new product can be cooked like a typical egg dish, including sunny side-up, overeasy or soft boiled.
Float Foods founder and CEO Vinita Choolani said in a statement that the new product is based on a collective research with Agency for Science, Technology and Research, Singapore Institute of Food and Biotechnology Innovation, food incubator Innovate 360 and Singapore Polytechnic Food Innovation and Resource Centre.
“We have ways to go in terms of funding and bringing the final product to the consumers, but in many ways, including the encouraging response we’ve received so far, we can’t help but feel like we’re working towards the last bastion of a functional, versatile plant-based egg,” said Choolani, founder & CEO, Float Foods.
The company said its plant-based food ecosystem has a “food as medicine” approach. OnlyEg is manufactured with nutritional value similar to a real chicken egg, but it mitigates “animal-to-human disease transmission, hormones or antibiotics residue and supply chain disruption”. It also lessens the carbon footprint.
Choolani is also planning to expand in to the alt-dairy sector by developing alternative proteins for yoghurt, cheese and milk, along with plant-based egg patties and shredded eggs.
The global plant-based egg market is foreseen to exceed US$1.5 billion by the end of 2026. US plant-based egg producer Eat Just is targeting Asia, planning to build a $120 million plant-protein facility in Singapore.
