Alt egg start-up taps plant cellulose for ‘clean’ texture boost: ‘We want to reduce or even eliminate methylcellulose’

The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Eggânâup: a new start-up leveraging plant-cellulose to recreate the texture of egg.

Read more about it via https://www.foodnavigator.com/Article/2021/05/25/Egg-n-up-Vegan-start-up-taps-plant-cellulose-to-recreate-texture-of-egg?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS