This Vegetarian Egg-Replacement Technology (VERT) is a break-through system for egg-alternative cooking that is good for nutritious AND “tastes just like the real thing”!
The egg industry is fraught with problems in product safety, instability, animal welfare issues, high costs and major waste streams. More than 30% of the world’s population is vegan or vegetarian but there are no quality egg replacers available, despite a growing demand.
We developed the VERT technology to provide consumers, food service and industry with natural great tasting preparations having most of the properties of natural eggs in a convenient omelette dry mix, chilled or frozen VERT productsare totally cholesterol-free, egg-free and is lower in fat than natural eggs and the contained fat is mostly polyunsaturated plus excellent protein value and essential amino acid profile.
Innovation and Convenience
VERT shelf-stable powder mixes are instantly dispersible in water and then ready for use in the normal way. Other formats include ready-to-cook chilled liquid products as well as chilled, frozen or retorted ready meals. These products are prepared from natural, readily available raw materials and contain no artificial preservatives or colours.
The nutritional quality of VERT Omelet is very high. The contained protein is of a quality substantially equivalent to normal egg protein with excellent essential amino acid profile. VERTproducts also contain natural vitamin E, lecithin and other useful vitamins, minerals and nutrients to match real eggs.
The company is seeking to partner with manufacturers to license and commercialise the product.
The VERT technology system comprises IP protected process and products therefrom which enable the manufacturer to economically produce a wide range of egg-like vegetarian products and ingredients to match most egg food applications. A fully independent nutritional study done which showed the exceptional overall nutrition of the products as a substitute for hen eggs in the diet.
Raw materials are readily available, economical, and highly nutritious and functional. The production line is compact, unit operations readable available and economical in capex and overheads. The reduced carbon footprint and non-reliance on egg ingredients for functionality, also adds value to the technology in use. The products are fully developed, ready to be commercialised.
Consumer market: Total egg-replacer for direct egg cooking recipes like omelette, scramble, fried, frittata, white and yolks. Set and pouring custards, egg bakery applications, pasta, drinks, stir fries, caked, breads, smallgoods, and a range of desserts.
Food Service: hospitals, restaurants, cafeterias, armed services. Dry mix kits or chilled liquid packs.
Industrial: ingredients for shelf-stable dry mixes for cakes, breads, batters etc; use in snack bars, ready-made desserts, ice creams, pasta, all breads, brioche and pastry, batters and breading systems; sauces and mayonnaises, dressings, retort packs and ready meals.
Dry mix kits or chilled liquid packs. Chilled, frozen and shelf stable ready meals.
Gluten-free, lower in fat, high-protein and high quality essential amino acids, nutrition profile to match hen eggs, vegetarian and organic options.
Opportunity to diversify, reduce risks & create new brands to own the market.
The food industry is faced with many challenges in the present and near future concerning the reliance on traditional protein sources in the diet. Eggs are one of the most broadly consumed protein food around the world but traditional production methods have reach their limits in terms of sustainability, safety, animal welfare, supply and price reliability. Until VERT, the food industry has not yet been able to solve 100% egg-replacement with any products that match the functionality, nutrition and eating quality of hen eggs in such a broad and economical applications.
Many manufacturers are looking for a reliable alternative to egg products that lowers their risks in QC (eg. HACCP requirements), reduce allergies for their consumers, ease and utility in uses and applications. They are also searching for such high quality economical alternative protein sources that are vegetarian, sustainable in production for the planet, better nutrition, egg-free, excellent taste and eating quality to serve to today’s well-informed consumers.
This technology is a near universal system for egg replacement from the one production base and has many egg-like applications already developed, ready for commercialization.
This technology will be quite disruptive in the marketplace because the quality can be provided at an economical price structure. The market size for this technology can be split into (a) retail consumer (including food Service) and Industrial.
Consumer Market & Food Service: It is estimated that overall 22% of the world’s population is vegetarian (don’t eat eggs) but they have few high quality protein options in the diet. About 22% of the world population are vegetarian of some sort. Australia (12%), Brazil (8%), United Kingdom (9%), Germany (9%), Austria (9%), Italy (10%), Taiwan (12%), Israel (13%), India (38%). India is ranked top in the world at 0.5 billion vegetarians. Demand is growing in South East Asia, especially Singapore and the rest of the world.
Industrial Market: It is estimated the egg-replacement market for food manufacturers is growing at over 5.5% and just in the US it was projected to be about US$1 billion in 2023.
With the estimate if the VERT products achieved in sales 1% of the total hen egg consumed annually, we projected the estimated potential base market size for the products of the VERT technology to be: South East Asia and Oceania 85,000 Tonnes Pa and China 165,000 TPa as examples. We believe it would be possible to reach about 5% of the current market size within 2-3 years (without commitment).
With IP protection in place in the key global markets, the marketer would be in an excellent position to own the market on launch of these products.