Nabati Foods files patents for plant-based liquid egg product Nabati Plant Eggz

15 Jul 2021 --- Nabati Foods Global has filed new patents for its plant-based egg product, Nabati Plant Eggz. These have been registered in Canada, the US and Australia. The company further intends to file in Europe and China. 

Nabati’s Plant Eggz are marketed as the “first and only Canadian-made plant-based egg substitute.” Nutritionally, each serving has only 90 calories with no cholesterol, 6 g of protein and 2 g of fiber.

“These patents will further enable Nabati to build its global brand and enter new markets to capitalize on the growth of the plant-based sector globally,” says Nabati CEO Ahmad Yehya.

“They will allow Nabati to protect our composition and process,” he continues. “It took considerable research and development to create this product, and we are very excited about what we have developed.”

“This is just our latest innovation created to continue to help us drive the evolution of food for health-conscious consumers everywhere who are committed to building a more sustainable future.”

Nabati’s Plant Eggz are marketed as the “first and only” Canadian-made plant-based egg substitute.

Nabati Plant Eggz are expected to be available later this year.

High in essential vitamins
The product – to be sold in liquid form in 355 ml bottles – is also high in vitamin A, vitamin E, riboflavin, niacin, vitamin B12 and pantothenic acid. It is also soy-free and gluten-free. 

“Nabati is proud to be the first Canadian company to develop a plant-based egg alternative, perfect for scrambling or making omelettes with,” says Yehya. 

“Our product uses lupin and pea protein to provide the right consistency, taste and texture. It was important to us to create a formulation that was free of soy and gluten, which many people avoid in their diets.”

Forecasted growth for egg substitutes
While growing environmental awareness is driving a consumer shift toward adopting vegan and flexitarian diets, additional factors such as egg shortages, rising prices of eggs, salmonella risks and various egg-related allergies are also making room for the egg replacement market.

The global plant-based egg market is anticipated to grow by a CAGR of 5.8 percent through 2026 and to reach an estimated US$1.48 billion, Nabati highlights.

Among recent developments in this space, Israel-based ChickP outlines the potential of its chickpea isolate as an all-purpose, nutrition-packed, egg alternative for mayonnaise.

And last April, ZX Ventures (AB InBev) and Clara Foods explored the development of sustainable, animal-free egg protein “brewed” through fermentation on a large scale.

By Benjamin Ferrer