Plant B Launches New Lupin-Based Liquid Vegan Egg Alternative

Hamburg-based Plant B has announced the upcoming launch of its lupin-based liquid egg product across Germany after 15 months of development. The company says its has mapped out and replicated the functionality and structure of conventional chicken-laid eggs using sweet lupin. Plant B claims that its plant-based egg alternative behaves like regular eggs, while saving 50 percent of the calories. 

Launch is slated for April 2022, throughout Germany. When released, the product will be marketed as a ready-to-cook fresh item. Plant B says it is most suitable for use in baking and cooking, in addition to being a standalone meal option in the form of scrambled eggs.

“We mimicked the chicken egg with only seven natural ingredients using state-of-the-art technologies,” Thomas Starz, founder and CEO of Plant B said in a statement. “The special feature: Whether for large kitchens or the home stove – the versatile application possibilities offer limitless options in cooking and baking: spaghetti carbonara, vegetable quiche, muffins, or cakes – the PLANT B Egg offers numerous vegan possibilities that also convince in taste.” 

Sustainable composition

A survey carried out by Nestlé brand Garden Gourmet revealed that German consumers are looking to plant-based egg products in light of animal welfare concerns. This was in contrast to vegan shrimp items being chosen for purely environmental concerns. Environmental issues were a secondary motivation for selecting animal-free eggs. Plant B has sought to bring the two together with one solution—a sustainable lupin-based egg replacer that takes allergens into account.

Lupin beans are a superfood powerhouse of protein, amino acids, fibre and minerals, Easy and sustainable to grow, they are a viable alternative to soy, a known allergen. Previously eaten as a snack, the beans are being increasingly investigated by foodtech startups. Companies want to access the unique nutritional profile of the beans, which are adaptable and versatile enough to produce tempeh alternatives, plant-based meat and now, egg substitutes.

Banking on lupin

Plant B claims it is launching the “world’s only vegan liquid egg alternative made from lupins”, though Canada’s Nabati is on a similar path. Last year, the company launched its hybrid lupin and pea protein liquid egg. The vancouver-based startup unveiled its Plant Eggz product in July. The formulation is patent-pending and soy and gluten-free. Patents are pending in Canada, the U.S. and Europe, with plans to include China as well.

Sweden appears particularly taken with lupin as an ingredient. Lund-based LuFu uses the superfood to make tofu and vegan chicken bites. Combining it with wheat gluten for extra texture, the end result is a realistically meaty but animal-free and healthy plant-based protein. Lupinita, a fellow Swedish brand, utilises the lupin bean to make soy-free tempeh. Beans are locally grown and all fermentation is carried out in-house, making for the smallest carbon footprint possible.

As a snack food, lupin beans are easy to flavour and pack a protein punch with a low-calorie sacrifice. New York-based snack company Brami is based on Italian lupin beans. Its pouches are filled with marinated and flavored lupini beans.

Lead photo courtesy of Plant B.