The results are pretty remarkable. In a side by side taste test with a real live chocolate chip cookie made with egg, I could not tell which was made with a Hampton Creek “egg.” The mayo too, is smooth and thick, without the odd aftertaste of other fake mayonnaises I’ve had. In other words, the plant-based eggs functioned just as they should, by not revealing they were actually not eggs.
Yet Tetrick’s “eggs” may be a hard sell for those shopping the aisles of Whole Foods, where his Mayo will be sold nationally in November. While tiny, often dirty cages may not be what consumers envision when they crack their morning egg, they are also not envisioning scientists in white coats engineering their condiments. “Hampton Creek” may sound farmy, but in reality, the product is created in a lab far from any field.
- End Of The Egg? ‘Fake Egg’ Company Aims To Replace 79 Billion Chicken Eggs Laid Each Year, October 22, 2013, Forbes.com.
About the author:
Zhang Xin is Trainer at chinadaily.com.cn. He has been with China Daily since 1988, when he graduated from Beijing Foreign Studies University. Write him at: zhangxin@chinadaily.com.cn, or raise a question for potential use in a future column.
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