Hampton Creek, San Francisco, launched Just Scramble, which tastes like eggs but is free of antibiotics and cholesterol.
Just Scramble is made from a 4,400-year-old legume called a mung bean that scrambles like an egg, making it an ideal solution for foodservice operators.
"We were lucky enough to find something that has impacted our food system for thousands of years and turn it into a meal that will impact it for thousands more," says Josh Tetrick, co-founder and CEO. “Launching Just Scramble is the culmination of years of hard work by our talented team."
Hampton Creek also announced sustainability metrics for all of its products, including Just Scramble, the ingredients for which are said to save more fresh water than conventional egg products and emit fewer greenhouse gases.
By choosing Just-branded products, consumers helped save upwards of 254,000,000 gallons of fresh water between Jan. 1-Oct. 31, enough to fill more than 12,722 swimming pools. They’ve also helped avoid emitting over 2,511 metric tons of greenhouse gas emissions, the equivalent of more than 196,120 cars kept off the road for a day. On top of that, consumers have eliminated the need for more than 3,947,592 eggs.
“Our ingredient metrics and unique methodology can help make existing and future products more sustainable, and we’ve begun reviewing additional factors like soil health, overall fossil fuel use and fertilizer run-off among others,” says Udi Lazimy, global plant sourcing lead. “Ultimately, we want our environmental impact work to encourage stronger sustainability analytics across the food industry."
This first-of-its-kind product will be rolling out first in liquid format, available in San Francisco and expanding to additional cities in 2018.