Peas are popular in stews or as an alternative to milk. Eggs, meanwhile, are eaten 1.4 billion times a year worldwide.
While investigating different types of pulses, a Californian startup discovered that the protein found in mung beans could be used to make vegan scrambled eggs.
Their creation – free of flavouring enhancers, cholesterol and artificial aromas – is ideal for frying. A pre-cooked version – perfect for salad or sandwiches – can even be prepared in a toaster.
Already available in the US, Africa and Asia, the product is slated to hit the European market in summer 2022.
The plant-based egg uses 98% less water, 86% less land, and 93% fewer emissions than its traditional counterparts.