Innovation Spotlight - Yo Egg!

The 2023 recipients of the Food and Beverage (FABI) awards at this year’s National Restaurant Association Show together signified a growing trend in plant-based innovation even more so than the year before. Made primarily out of chickpea and soy protein, Yo Egg's line of poached and sunny side up eggs helped the vegan company become one of a very few to win multiple awards with their “whole egg experience” beyond the powders and pouches of more familiar plant-based egg products.

Fresh off of its showcasing at the National Restaurant Association, Yo Egg’s poached egg debuts this week on menus at popular Los Angeles restaurants for those wishing to another tasting of Yo! Egg. Notable establishments including Real Food Daily, Swingers Diner, and Flore Vegan were selected as representatives of one of the most progressive markets for plant-based food. CEO Eran Gromer elaborates “We thought if we’re here to conquer brunch and breakfast and to won that space, then L.A. is probably the best place to start.”

“This product tastes just like an egg.” Groner remarks. “It looks like an egg. The texture and flavor and color, everything is just like an egg. The animal is the middleman that we don’t really need. It will work in our benefit to remove the animals from the food system, because then we won’t see price hikes, we’ll use way less natural resources, and we’ll minimize the use of antibiotics and the danger of animal-borne disease.”

Want to get more insights? Click here to book a complimentary innovation session.

Thank you message from yoeggfoods on Instagram:
https://lnkd.in/g6UrAQVY

Find out who’s serving Yo! Egg through the Official Store Locator:
https://lnkd.in/g6v_HZ7B

Meet the other FABI 2023 award winners:
https://lnkd.in/gn-jYaPQ

#plantbased #veganegg #yoegg #poached #sunnyside #benedict #fabi2023