By: Shriya Swaminathan
The evolution of the vegan egg exemplifies the wonders of the food technology industry. From delicious tofu scrambles, to the powdered VeganEgg in an egg carton packaging by Follow Your Heart, to JUST’s bottled plant eggs for a glorious scrambled egg, there’s no denying that consumer demand for ethical options drives industry creativity. Furthermore, companies like BeLeaf deliver the sunny side up experience with safe, and familiar ingredients! Looks like the vegan egg is ready to rule our brunches right? Not quite! Despite the variety of plant eggs that are stocking the grocery shelves, we are still lacking the ideal egg replacement- one that satisfies every single utility of hen’s eggs instead of buying different products for each need. One with the added experience of cracking open the shell of the egg without agonizing over the cholesterol on our plates.
Enter Philippine Soulères and Sheryline Thavisouk, two brilliant French biologists and Co- Founders of their company Le Papondu (formerly Les Merveilloeufs- combination of two French words “’merveilleux” meaning Marvellous and “oeufs” meaning Eggs). These revolutionaries recognized the complications of recreating an all-in-one ‘hen-less’ egg and set out on a mission to hatch the perfect solution.
One Vegan Egg does it all!
Philippine and Sheryline were determined to deliver a product that satisfied vegans and non-vegans alike. The growing concerns of health and allergy issues from consuming hen’s eggs incentivized their foray into experimenting with different vegetable-based recipes that would deliver the ultimate egg experience. After rigorous rounds of trial and error, the team has perfected their versatile egg recipe, which remains confidential. They are currently partnered with Station F– a startup incubator program, to bring their creation to the market!
Crack em open and stay plant powered!
Image Sources: Le Papondu Instagram, Website
