Schouten Europe introduces plant-based egg white
Schouten Europe, a producer of plant-based meat and fish alternatives, has announced the launch of its latest innovation, a plant-based egg white that looks and tastes like animal chicken egg white.
With increasing consumer demand for sustainable and ethical food options, Schouten has developed the new plant-based egg white to offer the same nutritional benefits as real chicken egg protein without harming animals or the environment. The product is even suitable for people with egg allergies.
“Consumers are looking for healthier and more sustainable food options, but they don’t want to compromise on taste or texture,” commented Peter Schouten, CEO of Schouten. “Our plant-based egg white is the perfect solution for those looking for an alternative to traditional chicken egg white.”
Although the egg industry has made progress in reducing water consumption and greenhouse gas emissions, egg production remains an intensive process compared to plant cultivation. Moreover, several leading animal welfare organizations express concerns about the welfare of chickens in production facilities.
“We are excited about introducing our plant-based egg white to the market and helping accelerate the shift to more sustainable food production,” added Schouten. “We believe our innovative solution is ideally suited for industrial use where producers process egg white into products. Eggs have skyrocketed in price in recent years, so this plant-based variant is also interesting, price-wise.”
Schouten plant-based egg white can be used in a variety of applications, such as spreads, meal salads, wraps and sandwiches. This makes it a versatile ingredient for food companies looking to add plant-based options to their product lines
Schouten’s No Egg White is now available to food companies and manufacturers in Europe and abroad. The vegan product is available chilled in 4.5kg pouches and has a shelf life of at least three months. Made from rapeseed oil and soy protein, the product offers the authentic experience of chicken egg white in both taste and texture.
Schouten has been working with plant-based meat substitutes since 1990. The company now markets one of the most extensive and varied ranges in the world and supplies its meat and fish substitutes, under private label, to more than 50 countries. The company also develops many products based on customer demand. With the introduction of its No Egg White, Schouten is entering the egg segment for the first time.
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