Eat Just unveils enhanced Just Egg v5

USA – Eat Just, a pioneering company in the alternative protein industry, has introduced the fifth version of its popular vegan Just Egg.

Crafted from mung beans, this latest iteration narrows the gap in taste and functionality between vegan and conventional eggs.

Celebrating five years and five versions of its flagship product, Eat Just announced the new Just Egg v5 just in time for National Egg Day on June 3.

The company claims this version represents the most substantial improvement in taste, texture, and functionality since its original launch in 2019.

Josh Tetrick, co-founder and CEO of Eat Just, described it as “the best Just Egg we’ve ever made.”

The advancements in Just Egg v5 stem from refined manufacturing techniques of its mung bean protein base, rather than changes in ingredients. 

This innovation aligns with Eat Just’s 2024 objective of providing healthier, sustainable food options to a broad consumer base while ensuring long-term company viability.

According to a spokesperson’s statement, the updated Just Egg offers a cleaner flavor profile and a neutral palette suitable for various dishes, from scrambles to quiches.

Its improved “pillowy, creamy texture” enhances both savory and sweet applications, making it ideal for baking bread, cookies, pancakes, and muffins, thanks to superior binding and aeration properties.

The latest enhancement results from simplifying the manufacturing process of the vegan egg. 

In addition to this significant product update, Eat Just recently celebrated another milestone – late last month, the company introduced its Good Meat chicken to the freezers of Huber’s Butchery in Singapore, marking the first time cultivated meat has been available for retail purchase globally.

Following regulatory approval in Singapore since 2020, this transition from foodservice establishments to retail represents a significant breakthrough for the cultivated meat industry, which has struggled with scaling production and cost reduction. 

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