Veggletto Vegetarian Egg Replacement Technology

  • Byron Food Science Pty Limited
  • From Australia
  • Responsive
  • Patents for licensing

Summary of the technology

The Veggletto® Technology is a break-through system for egg-alternative cooking that is good for you AND “tastes just like the real thing”!
Why Veggletto®? The egg industry is fraught with problems in product safety, instability, animal welfare issues, high costs, major waste streams and is unsustainable. More than 30% of the world’s population is vegan or vegetarian.
The Veggletto® Technology by TVC provides consumers, food service and industry with natural, economical, great tasting egg-like preparations having the culinary and nutritional properties expected of natural eggs. Examples are a convenient omelette dry mix, chilled liquid and retort or frozen ready-meals. Veggletto® is egg-free and vegetarian while Veganetto™ is the vegan equivalent which is in development. Veggletto products are cholesterol-free; gluten-free and lower in fat than natural eggs (the contained fat is healthier). Veggletto® has excellent complete protein value and essential amino acid profile.

Byron Food Science Pty Limited
Byron Food Science Pty Limited
Byron Food Science Pty Limited

Details of the Technology Offer

Innovation and Convenience

The shelf-stable powder mixes are instantly dispersible in water and then ready for use in typical culinary egg dishes. Veggletto®products are prepared from natural, readily available plant based or animal-free raw materials and contain no artificial preservatives or colours. Also chilled liquid packs, shelf-stable retort and frozen ready meals possible.

The nutritional quality of Veggletto® Omeletteis very high. The contained protein is of a quality substantially equivalent to normal egg protein with excellent essential amino acid profile. Veggletto®products also contains natural vitamin E, lecithin and other useful vitamins, minerals and nutrients to match real eggs.

For the Marketer

  • Consumer market: total egg-replacer for omelettes, scramble, white and yolks, custards, sauces, egg bakery applications, pasta, drinks, meringue, stir fries.
  • Food Service: hospitals, restaurants, cafeterias, armed services
  • Industrial: ingredients for shelf-stable dry mixes, use in snack bars, ready-made desserts, ice creams, pasta, cakes, breads, brioche and pastry, batters and breading systems, sauces and mayonnaises, dressings, binding, shelf-stable retort packs and frozen & chilled ready meals.
  • Very high nutritional value.
  • Opportunity to diversify, reduce risks & create new brands to own the market.
  • For the Manufacturer
  • Suits a dry mix manufacturer and also wet and prepared applications with TVC-specified unit operations.
  • Economical and cost savings built into the technology and products therefrom.
  • Uses readily available unit operations, equipment and strategic natural ingredients.
  • Efficient processing methods.
  • Long ambient shelf-life or liquid refrigerated and frozen options.
  • Process allows easy addition of flavours or other adjuncts and supplements as required.
  • Patented Technology globally and available for exclusive licensing.

Desired business relationship

Technology selling

Patent licensing

Intellectual property status

  • Granted Patent
  • Patent application number :11,284,637

Related Keywords

  • Agrofood Industry
  • Technologies for the food industry
  • Food Additives/Ingredients/Functional Food
  • Food Processing
  • Food Technology
  • Sustainability
  • Food and Beverages
  • Fast food restaurants
  • Industrial Products
  • retail

About Byron Food Science Pty Limited

Byron researches and develops innovative solutions for a broad range of food processing and manufacturing industries. These Technologies are then licensed to Clients for Manufacture and Marketing. Byron maintains a wide range of patented food technologies ready for licensing as well as creating solutions for special R&D projects for our Clients.

Our subsidiary company, Veggletto is the commercialisation business to take the discovery of a new egg replacement technology to the world.

The two Australian food scientist team of Dr David Lewis (Innovation Director) and Dr Deborah Lewis (CEO) founded the company with the pledge to research and develop technologies for egg replacement that offer consumers with egg-free, egg-like foods that first and foremost tasted like eggs, cooked like eggs and were healthy, nutritious and affordable.

The result is the Veggletto Technology which allows for vegetarian foods that really do simulate eggs. The Veggletto Company seeks to licence the manufacturing and marketing of Veggletto Technology and Products around the world.

Byron Food Science Pty Limited

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