Singapore food tech start-up, Float Foods, has been awarded a project development grant from Temasek Foundation to commercialise OnlyEg as a proprietary line of plant-based liquid whole egg technologies.
After successfully demonstrating the proof-of-concept for a plant-based liquid whole egg substitute in October last year, the company is set to manufacture the faux eggs in Singapore by early next year.
OnlyEg is touted to offer as many proteins and vitamins as a whole chicken egg. It comes with egg yolk and egg white as two distinct components and is the first of its kind to achieve this degree of likeness to a real chicken egg. The closest alternatives currently in the market are liquid blends of egg substitutes.
Developed by Float Foods’ in-house research and development team led by founder and CEO Vinita Choolani, The legumes-based whole egg can be prepared in traditional ways, from sunny side up to soft boiled.
“On a macro-level, we aim to contribute to our country’s ambition for a sustainable food ecosystem that can be witnessed by Singapore’s future food plan. We are incredibly grateful to Temasek Foundation for supporting us in this venture with the grant. This will allow us to expand our R&D team and further optimise our technology,” said Choolani.
The Singapore egg substitute aim to help take country closer to its “30 by 30” goal of producing 30 per cent of its nutritional needs by 2030.
“Our support for Float Foods complements more comprehensive efforts by the government and the local food production industry to shore up food security,” said Lim Hock Chuan, Temasek Foundation Prosperity CEO. “We look forward to seeing these plant-based eggs on supermarket shelves not just in Singapore but internationally.”