Schouten Europe’s award-winning plant-based egg innovation shines at Anuga 2023
09 Oct 2023 --- Schouten Europe’s latest offering, No Egg White, is taking center stage at the Anuga Taste Innovation Show and has received a top innovation award at the trade show in Cologne, Germany.
The company highlights that in the ever-evolving landscape of plant-based alternatives, its plant-based egg protein is garnering attention due to its resemblance to traditional chicken egg protein. Made from soy protein and rapeseed oil, the product delivers an authentic chicken egg protein taste and texture experience.
“What we see is that consumers are really looking for good tasting products and also more convenience,” Niek Jan Schouten, COO of Schouten Europe, tells Food Ingredients First. “We offer a really broad range of products, both in meat alternatives and also vegetable-based products.”
Schouten Europe showcased a vegan egg salad with its No Egg White, plant-based egg protein alternative.
“We really try to offer products that speak to those trends and with every innovation we make, we don’t want to sacrifice the taste. That’s really important for us because if the consumer is tasting a product and tries it once and it is not tasty, they will never buy it again. We have a top team of R&D professionals that are working day in and day out to see how we can make the best products ever.”
Plant-based egg salad?
Schouten highlights that its plant-based egg protein is a versatile ingredient that can be incorporated into various applications like spreads, meal salads, wraps and sandwiches — including egg salad — which the company featured at its stand.
According to the company, this adaptability positions it as an attractive option for food companies seeking to expand their plant-based product lines.
“I believe taste really is king and that’s what we’re showing with our vegan egg white salad on toast,” says Schouten. “With this product, we can offer really good tasting products, so consumers don’t need to sacrifice taste, and, in the meantime, it also brings convenience to the consumer.”
As the demand for plant-based alternatives continues to surge, Schouten Europe says its No Egg White represents a remarkable stride in offering consumers a sustainable, cruelty-free, and versatile alternative to traditional egg products.
The vegetable egg protein is already accessible to food companies and manufacturers across Europe and is available in 4 kg batches, which must be stored under refrigeration and boasts a shelf life of at least three months.
The company also highlighted its other plant-based offerings such as vegan tuna and vegan chicken pops.
The experts agree
A panel of experts, including journalists and market researchers, sifted through numerous submissions to select the industry’s best innovations and Schouten highlights that — out of the hundreds of products — its No Egg White was selected as one of the top ten groundbreaking innovations.
“I think what we see in the current trends is that this is a challenging moment for the market,” Schouten reveals. “But I think with us as a company and the whole industry what we need to focus on is making really good products and tasty products and in this way, the consumer will be convinced.”
“If they try it and it’s good, they will come back,” Schouten emphasizes.
Sustainable and animal-friendly
Additionally, the company highlights that while strides have been made in the egg industry to reduce water consumption and greenhouse gas emissions, egg production remains resource-intensive compared to plant-based alternatives.
The company underscores that, as the demand for plant-based alternatives continues to surge, its No Egg White offering represents a remarkable stride in giving consumers a sustainable, cruelty-free and versatile alternative to traditional egg products.
Schouten concludes, noting that the company is also showcasing its other innovations, such as vegan chicken pops, veggie bites, a fishless steak and a vegan plant-based tuna.
By William Bradford Nichols at Anuga 2023, in Cologne, Germany
