big idea - Chickenless Eggs
Clara Foods, a San Francisco-based sustainable foods company, wants to cut back on the disease-spreading potential and harmful environmental impact of egg-producing chickens — all while harvesting the health benefits of eggs.
Behold: the plant-based, lab-grown egg white.
Clara Foods uses yeast to create proteins similar to those found in chicken-produced egg whites to a variety of ends:
"We asked ourselves, ‘Which are the ones for baking? Which foam the best? Which make the lightest meringues and angel food cakes? Which proteins are the best binders out there so you can make really sturdy gluten-free products," Elizondo told Inverse.
Previous efforts by food research outfits, like Hampton Creek Foods, to create a more sustainable egg-production infrastructure, have attracted big ticket investors like Bill Gates. Innovators have one eye on the egg industry's harmful environmental footprint and the other on growing global demand.
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