25pgs, Plant-based eggs have been recently developed by food practitioners as an alternative to conventional eggs. However, there is uncertainty on how the current egg market will react to plant-based eggs, as well as lack of knowledge about product development and regulations. In this manuscript, we explored this issue by conducting in-depth interviews with egg industries and retailers, as well as with plant-based egg manufacturers. Results show that despite egg manufacturers are struggling to provide an alternative to people who do not consume eggs, they are skeptical that plant-based eggs can replicate all eggs’ nutrients and functionalities. Furthermore, egg industries do not see plant-based eggs as potential competitors to their products, while plant-based egg manufactures argue that they will directly compete with eggs. Also, there is uncertainty on how to label and name plant-based eggs, which has important implications in terms of marketing and policy labeling of these new products.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 159 Document Number: C25923
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BBC News. 2 pages., Survey shows "Many British people are unaware that the ingredients for produce such as bacon, porridge, bread and beer come from farms."
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C26344
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Posted at http://www.epobio.net/0704AttitudesReport.pdf, From the EPOBIO project supported by the European Commission. 128 pages., Results of a six-nation European public survey related to an international project (EPOBIO) to raise the economic potential of plant-derived raw materials by designing new generations of bio-based products that will reach the marketplace 10-15 years from now. Six-page printout includes the summary of findings.
