Besides artificial eggs, there is also artificial egg white. What can it be used for?
Egg white is the translucent liquid inside an egg. Rich in protein, egg white plays an important role in baking cakes and pastries. As global egg consumption continues to rise, combined with humanitarian concern for animal welfare and the growth of the vegetarian market, the food industry is feeling more urgent pressure to seek egg substitutes. The price of eggs is high, and besides the development of artificial eggs, artificial egg white (Animal-free eggs) has also arrived.
In 2015, Clara Foods, a startup company based in San Francisco, USA, invested in research on artificial egg white, and in 2019 completed a Series B funding round led by Ingredion Incorporated, a global food ingredient supplier; investors also included B37, a strategic partner of Grupo Bimbo, the world's largest bread manufacturer. These companies are all optimistic about the market prospects of the animal-free egg white developed by Clara Foods, which requires no animal involvement. The successful financing allows Clara Foods to expand its R&D capabilities and further develop other related products.
Focusing on "foam protein" as a replacement for baking eggs
The market research company Research and Markets predicts that the global protein ingredient market will reach 48.77 billion USD by 2025. A large portion of these proteins are used in pastry and baking. At present, Clara Foods has successfully recreated 3 of the 80 proteins found in eggs, and expects to launch in 2020 a foam protein that can be used for baking purposes, very suitable for making baked pastries.
The artificial egg white developed by Clara Foods uses sugar and yeast as its main raw materials, employing advanced fermentation engineering technology to selectively cultivate the perfect yeast strains and produce egg white from them. It can significantly reduce the environmental cost and time required to raise flocks of chickens, purchase eggs and then separate the egg white. It is very attractive to companies that use egg white in products such as baked goods and pasta. It is understood that B2B will be the main business model for this foam protein.
In addition, Clara Foods can also provide other options on demand, such as pure protein for food or beverages.
Clara Foods partners with Ingredion to accelerate the commercialization of artificial egg white
Clara Foods also announced that it has signed a global cooperation agreement with Ingredion to jointly develop, market and globally distribute functional artificial egg white ingredient products, accelerating the commercialization of artificial egg white.
Arturo Elizondo, founder and CEO of Clara Foods, said that the cooperation with Ingredion is of extraordinary significance. He believes that Ingredion has been a global supplier in the food industry for a century, and like Clara Foods, it is committed to meeting consumers' unmet demand for animal-free protein.
Joe Light, Ingredion's vice president of global development and ingredient technology, said that animal-free protein is a trend, and he hopes to provide customers with comprehensive solutions suitable for various foods and beverages.
