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Eat Just, the food tech that pioneered the plant-based egg and won the race to nab the world’s first regulatory approval for cultured meat, has announced that it will be debuting a new plant-based egg product. Called JUST Egg Sous Vide, the new vegan-friendly egg alternative was developed and manufactured in partnership with American sous vide specialists Cuisine Solutions, will be rolled out in March in the U.S. across select grocery stores.
Announced on Monday (January 25), Eat Just and Cuisine Solutions will soon launch JUST Egg Sous Vide, a new plant-based egg bites product made using sous vide cooking method that involves vacuum-sealed slow-cooking in water at precise temperatures. The product, the latest in Eat Just’s line-up of mung bean-based vegan egg offerings that currently comes in liquid and pre-baked frozen folded form, will come in four flavours in total.
Inspired by regional cuisines around the world, the flavours include “America” made with roasted potato, dill, chives, red pepper and black pepper; “India” containing broccoli, cauliflower, coconut milk and lemongrass; “Japan” with portobello mushrooms, yams, togarashi, soy and tamari,; and “Mexico” that comprises roasted poblanos, chipotle chile powder, black beans, corn and lime.
Eat Just says that the mung bean-based JUST Egg Sous Vide will be sold in a box of four that can be heated up in conventional ovens, toasters or microwaves. In terms of nutrition, the meat and dairy-free product is GMO-free, cholesterol-free and rivals the protein content of its animal-based counterparts, coming at 9 to 13 grams of protein per serving, depending on which flavour.
While the information on its retail availability is still limited, Eat Just says that the new product, co-developed and manufactured by Virginia-based sous vide specialists Cuisine Solutions, will be available to U.S. consumers in March 2021 via select retail stores.
The Cuisine Solutions team is the best in the world at what they do. We partnered with them because of their unparalleled expertise and leadership in the sous vide industry and their commitment to make our food system even better.
Josh Tetrick, Co-Founder & CEO, Eat Just
It is unclear whether Eat Just plans to bring its latest product addition to international markets, though its intention to make Singapore a major global manufacturing hub for its plant-based egg and cultured meat products suggests that it may not be far off for Asian consumers to try the vegan sous vide egg.
“The Cuisine Solutions team is the best in the world at what they do. We partnered with them because of their unparalleled expertise and leadership in the sous vide industry and their commitment to make our food system even better,” said Josh Tetrick, co-founder and CEO of Eat Just. “We’re excited for consumers to taste what we’ve been working on.”
To mark the unveiling of its product that came a day before International Sous Vide Day on January 26, Eat Just and Cuisine Solutions, who services more than 22,000 restaurants, 6,000 retailers and top airlines around the world, will host a virtual panel discussion and cooking demonstration led by the sous vide firm’s chief scientist Dr. Bruno Goussault.
Eat Just has this same DNA when it comes to being open to forward-thinking, innovative ideas and developments. We are extremely excited to start supplying customers with the best sous vide egg bites in the market made with the best plant-based eggs.
Felipe Hasselmann, President & CEO, Cuisine Solutions
“Both [our] organisations seek to impact and revolutionise the food industry on a daily basis, which is what makes this such a natural partnership,” said Felipe Hasselmann, president and CEO of Cuisine Solutions.
“Eat Just has this same DNA when it comes to being open to forward-thinking, innovative ideas and developments. We are extremely excited to start supplying customers with the best sous vide egg bites in the market made with the best plant-based eggs.”
The launch of a new Eat Just product is likely to be welcomed by consumers in the U.S., who have been increasingly turning to plant-based proteins given its health, safety and sustainability advantages.
While the trend is consistent globally, U.S. consumers have shown some of the biggest shifts towards vegan alternatives amid the coronavirus pandemic, triggered as the country recorded some of the world’s worst slaughterhouse outbreaks that raised alarm bells over the industry’s vulnerable supply chain.
All images courtesy of Eat Just.
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