Egg whites are universally accepted as a healthy source of protein. But because they come from chickens, one could worry about animal welfare, the environmental damage wrought by industrial poultry and even salmonella since the Food and Drug Administration estimates that 79,000 Americans are sickened by tainted eggs every year.
Or maybe you’re just a vegetarian. Regardless, the way to solve all of these problems is to just make “eggs” from plants.
The market for such egg alternatives, once a fusty category targeted mostly at institutional bakers and vegans, is officially blowing up. One need only walk the aisles of the recent Natural Products Expo to spot fake egg whites in snacks of all sorts, or look around the grocery store for an uptick in the selection of “eggs” made from any number of ingredients decidedly unrelated to chickens.
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