The new vegan product, V-egg-ie, which is enriching the market with new vegan products, is an appropriate and original variation of the ordinary hard-boiled egg thanks to a small group of four students.
Since long ago, the market has had the need for more choice when it comes to vegan products, but also organic food. Today in the markets, we can buy soy milk, vegetable burgers, egg substitutes, and now this egg, which contains a much lower level of cholesterol than the usual egg.
The V-egg-ie egg contains all other nutrients like the ordinary egg and represents the realization of the idea of four knowledgeable students from Udine University in Italy.
By using unique methods for extracting proteins from which a gel was created, which was later combined with vegetable oils of various origins, and without ever using dairy products or meat products, this delicious and healthy egg was created.
There is a high likelihood in the near future for this product to be found on the shelves in the markets, as students who are confident of the success of their product have managed to patent this healthy and innovative product – V-egg-ie.
In order to get a yolk which is healthy and at the same time has an excellent taste, the students made various combinations and mixtures of various spices and salt.
In order to obtain a stable product with a taste that is bordering on perfection, it was necessary to invest a further 18 months in this process, explains Francesca Zuccolo: “The egg is made from a base of legumes, from which we have extracted proteins, vegetable oils, a gelling agent and a special salt that also serves to ensure a taste that is similar to that of a hen egg.
Our goal was to get as close as possible to a hard-boiled egg. “It will be of interest for food companies that already produce products destined for vegan consumers or functional foods [and] can be sold in organic, vegetarian and vegan groceries, but also in any supermarket.”
The right to choose is ours.
Despite all the efforts of the vegans in opposing the consumption of dairy products and meat, they had only the option to occasionally consume eggs only from farms where chickens are treated humanely or to consume organic eggs. Now vegans have the opportunity to choose an egg that offers an abundance of minerals, vitamins, and nutrients, which is this completely vegan product.
Alissa Rumsey- spokesperson for the Academy of Nutrition and Dietetics, also a well-known expert in Dietetics, explains the dilemma that the vegans face every day. Otherwise, an interesting fact, vegans is the term that refers to the vegans who consume eggs.
She explains: “Vegan diets are typically low in iron and vitamin B12, which is found only in animal products,” and according to her, “The main reason I find that people give up vegan diets is because they feel there is a lack of options, and struggle with eating only plant-based protein like legumes, nuts and seeds.”
These students who want to highlight the problems that are problematic in biotics, and also allow vegans who want to consume eggs have the same right to choose as other people, choosing this healthy alternative.