Latest news with #JustEgg
Yahoo
04-06-2025
- Business
- Yahoo
UK's Noble Foods buys local peer Just Egg
UK-based egg supplier Noble Foods has acquired domestic peer Just Egg as part of a strategy to expand its 'added-value' range. Noble Foods is buying the business from Pankaj Pancholi and his family, who set up the company in 2003. It specialises in shell eggs for the retail channel, along with hard-boiled and poached varieties, as well as mayonnaise. Pancholi said in a joint statement with Nobel Foods: 'This business has been my life's work and I'm incredibly proud of what our team has achieved. As I step back, I do so with confidence knowing Just Egg is joining Noble Foods – a company that shares our values and passion for quality." In a LinkedIn post, Pancholi added: '[The] last 10 years have been a rollercoaster ride but we held our head above water, defying all odds." Noble Foods described Just Egg as a 'natural fit' for the group and said the deal - struck for an undisclosed sum - 'supports our long-term strategy to grow and diversify, bringing new capabilities that strengthen how we serve our customers and develop our business'. Duncan Everett, the CEO of Noble Foods, said in the same statement: 'The business Pankaj and his team have built is one we deeply respect, and we're committed to preserving the quality, service and care their customers value so highly.' In a LinkedIn post, Everett said the deal brings in 'new technologies, capabilities and customers as we continue to grow and develop Noble Foods'. Just Egg operates from a 15,000 square-foot 'purpose-built' facility in North Leicester, which includes a designated office, storage and processing areas. Nobel Foods has recently invested in its own capabilities. Last year, it invested in an 'added-value" manufacturing site in Leicestershire for a new range of prepared egg products. The company's added value business head Will Cadbury told Just Food at the time it intended to spend a 'multi-million' sum over 'the next few years' at the facility. The 10,000 square-meter plant was set up to produce a range of foods such as omelettes, egg bites, and frittatas. In its most-recent accounts filed with Companies House, Noble Foods reported a £11.7m ($15.8m) loss after tax and a turnover of £290.3m for the year ended 29 September 2023. The company said the figures represented the 'results of a challenging year' from 'significant' cost inflation and supply chain disruptions in a 'volatile' macroeconomic environment. In 2022, it recorded a £13.5m loss with a turnover of £269.1m. "UK's Noble Foods buys local peer Just Egg" was originally created and published by Just Food, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Sign in to access your portfolio
CBS News
15-03-2025
- Health
- CBS News
East Bay vegan egg company Eat Just sees massive spike in demand for product
With the bird flu impacting egg production nationwide, a Bay Area-based vegan egg company said the demand for their product is rising as consumers are looking for egg alternatives. " Just Egg is growing five times faster today -- relative today -- to the same period a year ago. It's also growing five times faster than chicken eggs," Eat Just co-founder and CEO Josh Tetrick told CBS News Bay Area. Tetrick's journey all started when he was trying to find the perfect protein sequences to create a texture similar to scrambled eggs. "The experiments we ran were in my buddy's studio apartment in Los Angeles; tiny little studio apartment. And I would bring on all these beans and grains and mill them in a blender," he said. Three years later, he launched the vegan alternative to eggs -- which he called "Just Egg" -- while continuing to test more recipes out of Emeryville. "In this machine over here, spins it really fast, fiber, fat, starch comes out and we're left with whole mung bean protein. It's non-GMO," Tetrick said. "Mung beans are cultivated over 4,000 years. It turns out there's a little protein inside these beans that scrambles like an egg. So we take it, mill it into a flour, and we spin it and protein comes off. This is the protein that makes the egg." According to the U.S. Bureau of Labor Statistics, the national average price for a dozen of eggs was $5.90 in February. It was a nearly dollar jump from the average price of $4.95 in January. According to the USDA, in California, the average price of a dozen of eggs in March was $10.35. "For the consumer who is worried about egg prices and egg demand and the flu, they have a product entirely made from plants they can make in their own kitchen. And most importantly, it just taste like eggs," Tetrick said. The bird flu and the cost of eggs has also not impacted one restaurant in San Francisco. Carlos Suarez, the sous chef with Rad Radish, a vegan restaurant, said they serve Just Egg in their chilaquiles and sandwiches. "It's been very popular, like these three weeks, because the problem with the eggs. We don't have any eggs in San Francisco," Suarez told CBS News Bay Area. They said the egg shortage has actually made them busier than ever. "It's not increasing the price. It's not being affected by the recently increasing prices with the regular eggs," Suarez said. "So this is a good option to come and try it." Tetrick also adds that the bird flu has opened up a greater conversation about environmental sustainability, as they sold more than half a billion eggs since they launched in 2012. "94% of Americans are eating chicken eggs. But when you double click into that, the system is a bit off. The way we treat animals, the damage it does to the environment," he said. "The overall mission is to make it so that the food that we eat is much better for our own bodies, much better for animals and much better for the planet."
Yahoo
10-03-2025
- Business
- Yahoo
NYC bodegas serve plant-based eggs amid shortage
NEW YORK CITY (PIX11) – With prices high and egg shelves empty, New York City bodegas are getting creative. Starting Monday, over 50 bodegas will serve classic breakfast sandwiches with Just Egg, a plant-based egg substitute. They're calling it the 'Bird Flu Bailout.' More Local News 'I honestly don't think anyone can tell the difference,' said Sal Nagi, owner of Hungry and Healthy on 72nd Street. Signs are posted outside Hungry and Healthy and other participating delis advertising the faux egg options, like a bacon, egg and cheese. To find a list of participating bodegas, click here. Customers can also get coupons for $2 off Just Egg products, which are spiking in sales, according to representatives of Plantega, a plant-based food company specializing in New York deli-style food. 'This is an unprecedented moment for plant-based eggs,' said Nil Zacharias, Founder of Plantega. More: Latest News from Around the Tri-State The cost of eggs increased 15.2% in January, the biggest increase in egg prices since 2015, according to the U.S. Bureau of Labor and Statistics. Bodegas have already been getting creative. In February, some bodegas started selling 'loosie' eggs, or single eggs for lower prices. Emily Rahhal is a digital reporter who has covered New York City since 2023 after reporting in Los Angeles for years. She joined PIX11 in 2024. See more of her work here and follow her on Twitter here. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Vox
09-03-2025
- Business
- Vox
Is your grocery store out of eggs? Try these alternatives instead.
is a senior reporter for Vox's Future Perfect section, with a focus on animal welfare and the future of meat. A global economic meltdown seems to be the only event that can cause people to cut back on meat. In the years that followed the 2007 Great Recession, the average American's annual meat consumption fell by almost 9 percent. Milk purchases fell too. But through it all, egg consumption remained relatively stable and kept climbing, reaching around 280 eggs per person on average in 2022. That number could fall this year, not because people have soured on eggs, but because there aren't enough to meet demand. Just in the last two months, 27 million egg-laying hens — 9 percent of the nation's egg-laying hen flock — have been (brutally) killed to slow the spread of H5N1, a highly pathogenic strain of bird flu. Processing Meat A newsletter analyzing how the meat and dairy industries impact everything around us. Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Shortages have doubled the cost of eggs, and inspired at least two egg heists. Despite grand promises from Donald Trump's presidential campaign to bring down the price of eggs, his own agriculture department now says their cost will continue to surge this year. This has some shoppers — maybe you — turning to egg alternatives. While most grocery stores now offer a wide variety of plant-based milk and meat products, there are fewer egg alternatives on the market. But there's still plenty you can do with the plant-based egg alternatives likely available at your local grocery store, and even with more traditional kitchen ingredients, when you have fewer eggs than usual, or none. Just Egg, a plant-based liquid egg launched by San Francisco-based startup Eat Just in 2018, is made from an ingredient that's foreign to most Americans — mung beans — but it scrambles and functions like the real thing. The taste may not fool you, as it's not quite as eggy (as in, stinky) and is less fatty than chicken eggs. But eggs usually aren't eaten alone — cooking Just Egg with olive oil, garlic, onion, tomato, and a vegetable or two of your choice makes for a tasty breakfast that comes close to an egg scramble. And it has a similar amount of protein as liquid eggs from chickens per serving. A Just Egg omelette. Courtesy of Eat Just I've also had delicious quiches and frittatas made with Just Egg, and it can even be used to replace eggs in baking (more on this later). The company also sells pre-cooked frozen egg patties for breakfast sandwiches, and breakfast burritos. However, Just Egg costs around $7.50 for a 16-ounce bottle, which is much more than liquid chicken eggs in part because, as I've written about, animal agriculture has benefited — and continues to benefit — from decades of government support that helps keep prices low. Just Egg is by far the most popular plant-based egg: Eat Just's CEO, Josh Tetrick, told me that in the first two months of 2025, sales grew five times faster than in the same period last year. It's available in nearly 50,000 grocery stores and restaurants in North America — use the company's store locator here to check availability near you. At first glance, Simply Eggless appears practically identical to Just Egg, in that it's a plant-based product that comes in both liquid and patty form and is made with a bean (lupin beans instead of Just Egg's mung beans). But I'm sad to report that that's where their similarities end. I was excited to find the product at Trader Joe's last year, but I was quickly disappointed when I cooked with it. For one, it doesn't scramble as well as Just Egg or regular eggs — it just gets clumpy. Second, it tastes bad. As one BuzzFeed writer put it, 'These were, unfortunately, nasty. There's no way to beat around the bush here. I actually spit them out.' I didn't go as far to spit it out — I soldiered on and finished my meal — but I haven't bought it again. AcreMade, a company partially owned by livestock giant Cargill, makes a plant-based egg product made from pea protein that is…okay. It comes in powder form, which when mixed with water can be scrambled. It has a good texture and is functionally similar to Just Egg, but doesn't taste quite as good. It's only available online and costs $15 for a 5.6-ounce bag, which contains 24 servings — equivalent to 24 eggs — and is also available for purchase on its website. The company also has a similar product to replace eggs in baking. Yo Egg is a newer company that has recently expanded the number of grocery stores and restaurants that sell its products, which include a plant-based poached egg, a patty, and a hard-boiled egg substitute. I recently tried the poached product — made with soy and chickpea protein — at a restaurant and liked it. The flavor was good, but I was even more impressed with the company's technical ability to create an egg white pouch filled with a thick, yolky liquid. Find their products at a grocery store or restaurant near you. I never liked hard-boiled or deviled eggs, so WunderEggs — launched in 2023 by Texas-based startup Crafty Counter — aren't for me, but I have friends who like them. WunderEggs's main ingredients are simple — water, almonds, coconut milk, and cashews — and they look remarkably similar to eggs. Last year, the company won an innovation award from grocery giant Albertsons, and it's now available in 1,600 of its stores (Albertsons, Safeway, Shaw's, and Vons), as well as all Whole Foods locations. A tray of six costs around $8 and contains 8 grams of protein. 6. Tofu Tofu is the perfect food: it's cheap, high in protein, iron, and calcium, available just about everywhere, and can be used in a variety of dishes and cuisines, including as a substitute for an egg scramble. On its own, it doesn't taste like eggs, but medium-firm tofu, when mashed and sauteed, can have a similar texture. Like chicken meat, tofu doesn't have an inherently strong flavor and can absorb whatever spices and sauces you throw at it. Why you should consider making tofu a dietary staple Tofu, made from soybeans, isn't as glamorous as all the new plant-based meat startups, but it should be. It was invented in China around 2,000 years ago and remains a dietary staple around the world for good reason. At $2-3 per pound, it's cheaper than meat — except, sometimes, chicken— and is widely available in grocery stores and most Asian restaurants. It's low in saturated fat and high in protein, calcium, and iron, and you can get it in soft (silken), medium-firm, firm, or extra-firm varieties. It's versatile in the kitchen, taking well to frying, grilling, baking, or even in desserts. And as a bonus, it's incredibly environmentally friendly, using less land and water, and emitting far fewer greenhouse gas emissions, than animal-based protein. If you're skeptical, try first ordering a tofu dish at an Asian restaurant to experience how truly delicious it can be. Tofu scramble — a classic plant-based staple — is typically made with oil, garlic, onions, vegetables, and (plant-based) cheese. It's filling, affordable, healthy, and if made well, tasty in its own right even if it doesn't directly replicate the flavor of eggs. A pinch of kala namak, or black salt, will give it an eggy taste and smell. Here are a few popular, fool-proof recipes to get started: A decent tofu scramble should take you 30 minutes or less to make, but if you want it even faster, try the all-day egg scramble from tofu maker Hodo. It's a spiced and mashed block of tofu rich with flavor, made with onion powder, garlic, cumin, turmeric, smoked paprika, and more. It's a bit salty, but cooking it with a few vegetables and cheese can cut some of that. 8. Baking without eggs I'm more of a baker than a cook, and I've been vegan for almost 20 years, so I've mastered the art of baking without eggs, and I can tell you it's quite simple — because a lot of baked good staples don't need eggs in the first place. I can't tell you how many times a non-vegan bit into something that I or a friend made, had no idea it didn't have eggs (or dairy), and were none the wiser. You can use products like Just Egg, AcreMade's egg replacer, or this one from Bob's Red Mill, to replace eggs in baking. But to save money, you can simply use, depending on what you're making, bananas, ground flax seeds with water, apple sauce, silken tofu, or even the water from a can of chickpeas (called aquafaba). Those ingredients may strike you as odd egg replacers, but eggs don't add too much to the flavor of a baked good. Rather, they're more of a functional ingredient, working to bind other ingredients together, improve texture, and give certain desserts some fluff. Depending on the recipe, these other ingredients can do the trick. This guide from popular vegan recipe developer Nisha Vora covers how to use these ingredients as egg replacers and which are best for which baked goods. To be safe, I recommend using recipes that are already egg-free so you know it's been tested as such, rather than trying to reformulate a classic recipe, especially when you're just getting started. Aside from what I've mentioned here, there are a few other plant-based egg products that either aren't easy to find at grocery stores or aren't available at all in the US: Beleaf plant-based egg, Crack'd, Neggst, and Zero Egg. (I've had the Beleaf egg and enjoyed it but haven't seen it in stores.) Why aren't there more plant-based egg options? If the US were facing shortages of chicken, beef, or cow's milk, consumers would have a wide array of alternative choices. But for some reason, despite the enduring popularity of the egg, the plant-based food sector has put little effort into making tasty and affordable animal-free options. Hens in cages at a commercial egg farm. iStock / Getty Images Plus That's a shame, because egg farming is particularly cruel to animals. Most egg-laying hens are packed into tiny cages, unable to even flap their wings, where they languish for one-and-a-half to two years before they're slaughtered for pet food. Cage-free farming is an improvement, but still much more inhumane than you might think. I asked Tetrick of Eat Just why there's such a lack of competition (Just Egg, he said, makes up 99 percent of the plant-based egg market). He told me it's a highly technical challenge compared to making, say, a plant-based burger, and it's required the company to raise a lot of capital, and take on a lot of risk. 'We almost didn't accomplish it,' he added. I'm glad they did, because it means we have at least one great plant-based egg product that's also widely available. But for the sake of the hens, and food security threats like the bird flu, I hope they get a lot more competitors.
