Asia’s Richest Man Believes in the Future of Synthetic Eggs

In the future, “scrambled eggs” could be made entirely out of plants, and Asian’s richest, Li Ka-Shing, has so much faith in the company that’s developing the “plant-based” eggs (made from plants), Hampton Creek, that he just led a $23 million investment round for the company, Wired’s Ryan Tate reports. The plant-based eggs currently taste a bit blander than real eggs, but cost 48 percent cheaper. The synthetic eggs may be especially important in China due to the country’s fast growing economy and the health scares over avian flu and antibiotics concerns. There are also potential environmental benefits if plant-based eggs take off and we rely less on chickens on factory farms.

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6 Comments / Post A Comment

theballgirl (#1,546)

If anyone is concerned with factory farmed eggs – and fake eggs from China – I highly recommend getting your own chickens, (provided you have enough space, which, you actually don’t need a ton). I own 5 small hens who now produce plenty of real eggs for my fam. It wasn’t entirely due to fear of factory farmed chicken/eggs; I also love their silly personalities. And they eat most food scraps as well as fertilize the garden. 4 of the 5 are as sweet as can be. The 5th may soon become a soup if she doesn’t cut the shit.

Belgium actually gives some residents hens with the aim of cutting down on waste. Thus far it’s been quite successful! They’re truly great little pets.

Stina (#686)

@theballgirl Michael Perry said that they liked their egg-laying chickens quite a bit too in his book “Coop”. http://www.amazon.com/Coop-Family-Farm-Pursuit-Good/dp/0061240443

side note: His book “Population 485″ about his time as a volunteer fire fighter and EMT is his best.

But I saw a show talking with this company and they seemed to think the largest market was processed food makers or chain restaurants both because they were cheaper and because they were vegetable based and thus at less of a risk to cause salmonella or other infections.

theballgirl (#1,546)

@Stina Thanks for the book recommend! Looks super interesting albeit intimidating in light of my 5 hens + measly garden.

And yes, I can see the cost reduction being a big draw, especially for restaurants as they normally have tiny margins. But blander tasting? Blah.

I think the article mentions that the synthetic eggs are 18% cheaper, not 48%.

Mike Dang (#2)

@Brian Smith@facebook “Against this backdrop, Tetrick sees a huge opportunity to sell his fake eggs for use in packaged baked goods where their taste (bland, in our experience) is less of a drawback, and their cost (48 percent cheaper than conventional eggs) is more of an asset.”

jquick (#3,730)

bill gates is also very involved in “fake eggs”.

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