Startup brand Crackd is launching a cold-pressed liquid vegan egg substitute which can be used to make everything from cakes to Yorkshire puddings.
There’s a new egg alternative in town, and it promises to revolutionise plant-based cooking – a new liquid egg substitute that mimics both the white and the yolk.
Startup brand Crackd is launching a cold-pressed liquid vegan egg substitute made with pea protein which can be used for baking into both sweet and savoury recipes, and even for making vegan omelettes.
The brand chose to cold-press their product in order to retain flavour and nutrients, and the alternative even includes the elusive vitamin B12 in its ingredients.
The new venture is a result of a collaboration between food development consultants Bingham and Jones and fresh food supplier Noble Foods and is sure to make a splash.
‘No choice for a vegan-friendly liquid egg replacement’
With its versatile nature and it’s ability to replicate eggs as a stand-alone product in dishes such as omelettes, Crackd has really come up with something unique and lacking in the vegan market.
“There had been “no choice for a vegan-friendly liquid egg replacement that doesn’t compromise on taste, versatility and ease of use”, said the brand.
“One reason for this lack of consumer choice is the sheer difficulty of creating a new product with the versatility of eggs… an egg replacement would need to be able to help create anything from fluffy sponges, to gooey brownies and even golden Yorkshires”.
Initially rolling out into M&S and specialist online retailer TheVeganKind in December priced at £3.99, the product is sure to make upcoming Veganuary even easier and help even more people eat more plant-based.