Alt Eggs from Aquafaba Created by Zurich Startup EggField Now Available to SWISS Air Passengers

Zurich startup EggField has partnered with Swiss International Air Lines and Hiltl restaurant to introduce plant-based egg alternatives to SWISS business passengers. The collaboration has led to the inclusion of sustainable menu items like pumpkin and chestnut goulash with spaetzli on the boarding menu since the beginning of 2024. Hiltl has been using EggField's natural egg alternatives made from aquafaba since 2020 to create dishes without animal eggs, such as spaetzli, which have been well-received by SWISS passengers and culinary team.

CEO and co-founder of EggField, Silvan Leibacher, sees this partnership as a step towards a more sustainable and environmentally conscious approach to on-board catering. By showcasing that more sustainable dishes are possible without compromising on taste, EggField and its partners are paving the way for a greener future in in-flight catering. Passengers can now enjoy innovative plant-based options thanks to EggField's alt eggs made from aquafaba.