JUST Egg is a plant-based alternative to eggs, and in my opinion it tastes even better than real eggs. The first time I had them, I had to do a double-take at the ingredients list to make sure no animal-products were involved (they were not). The product comes in liquid form in a plastic bottle, and is really easy to use. You just pour it over a skillet as if you were cooking “real” scrambled eggs, and in a few minutes, you’re ready to eat your vEGGan eggs!
Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less
than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative). (Contains soy.)
(Egg-free, Cholesterol-free, Dairy-free, 5g of protein/serving.)
Kosher, Non-GMO, Vegan
I was surprised to see that 98% of the ingredients that make up JUST Egg are water, mung beans, and canola oil. Canola oil is derived from rapeseeds and endure an industrial production process in order to be safe for human consumption. Mung beans are the key to making this product taste like eggs; they contain a protein that has the same texture, cooks, and tastes almost exactly like an egg. Most of the “less than 2%” ingredients sound familiar, like sugar and tapioca syrup. The products that are commonly unfamiliar are tetrasodium pyrophosphate (salt), transglutaminase, and nisin (derived from soybean curd and used as a preservative). The only ingredient I personally have a problem with on this list is transglutaminase, also known as “meat glue,” is an enzyme used as a binding agent in protein-rich foods. Although it is classified as GRAS (generally recognized as safe) in the U.S., it is banned for use in the EU. This item also contains gluten, which JUST Egg failed to warn on their ingredient list. The bottle is made out of BPA-free plastic, and it is recyclable.
JUST Egg is lab manufactured, using almost entirely natural ingredients. Thankfully, JUST Egg is VERY transparent
and even have a very concise, digestible Impact Report on their website. Through this report, I found that the mung bean, one of the main ingredients, has a pretty small carbon footprint and very little water usage, in comparison to crops like soy, rice, and corn. These beans are grown using regenerative agriculture and are sustainably sourced to avoid habitat destruction. All of the ingredients in JUST Egg require 85%+ less land, CO2 consumption, and water than a chicken egg does.
JUST Egg’s founder, Josh Tetrick has made it JUST’s mission to revolutionize food using their sustainable, plant-based methods, with aims to increase access to healthy foods for all and to mitigate chronic diseases caused by unhealthy foods. JUST’s team is comprised of biologists, chefs, and food engineers. The company has created an automated system that analyzes plant characteristics and runs life-cycle assessments to find new, sustainable ingredients for products. They are working to establish equitable faming practices and expand contract farming. They also source from farmers and rural communities to promote sustainable economic and environmental impact. Although this company is somewhat “radically transparent,” their impact report hardly touched on their laborers, specifically the laborers involved in the production process and the diversity of their employees at the corporate level.