Eat Just Reformulates Vegan Just Egg with ‘Biggest’ Improvement in Taste & Texture Since Launch

Plant-based food company Eat Just has launched the fifth iteration of its vegan Just Egg, made from mung beans. The new version promises to bring the taste and functionality of the vegan liquid egg closer to that of conventional eggs, with improvements in taste, texture, and functionality. This latest iteration of the Just Egg is said to have a cleaner flavor profile, offering a more neutral base for dishes like scrambles and quiches, as well as better binding and aeration for baking applications.

The reformulation of the Just Egg aligns with Eat Just's goal of creating a vegan egg with superior flavor, functionality, and nutritional profile than chicken eggs. The company has been working on simplifying the manufacturing process of its product, resulting in the new and improved Just Egg v5. The reformulation also addresses consumer needs for healthier plant-based options, with the aim of driving innovation and market growth in the plant-based food industry.