Beyond Eggs: A Profile of Hampton Creek Foods. Plus My Recipe for Vegan, Gluten Free Curried Tofu Salad

by Gena on July 28, 2013

hampton creek

I was recently given the opportunity to profile a very special company: Hampton Creek Foods. Hampton Creek was started by Joshua Tetrick, a social entrepreneur, writer, and speaker. Josh got his start working in subsaharan Africa; he led a United Nations business initiative in Kenya, worked for both former President Clinton and the president of Liberia, Ellen Johnson-Sirleaf, and taught street children as a Fulbright Scholar in Nigeria and South Africa. Now he’s turned his efforts to our food system, and to offering sustainable, plant-based egg alternatives to major food manufacturers. The moment I heard about Josh’s work with Hampton Creek, I knew he’d be an inspiring person to chat with, and I was right.

Josh and I put aside some time last week to discuss Hampton Creek and its mission. It was a delight to hear about the company, and now it’s a delight to give you a peak into what’s coming from them. I hope you’ll be as excited about their work as I am.

Josh’s inspiration seems to have come from two places. The first is his experience in Africa, where he says he realized that corporations have the power–and therefore the responsibility–to make changes. The second was his own evolution as an eater. Committed to making responsible food choices, Josh says that he got exhausted of trying to figure out which meats were sustainable, local, grass fed, and so on — instead, he liked the idea of supporting a plant-based model, and inspiring others to do the same. He became vegan, and as time went by, he started to think about ways he could influence corporations to make more compassionate, sustainable, and healthy choices.

joshtetrick_vert-b57b88c57b41ef851ef79c8b9c85385f2eae8f6d-s6-c30 Image of Joshua Tetrick courtesy of NPR.

This is how Hampton Creek Foods came to be. Their mission was to create a low carbon footprint, sustainable, plant-based, healthy, and truly authentic egg replacer. After testing and studying more than 217 kinds of plant proteins (including soy, spinach, and carrot), their team of chefs, biochemists, and food scientists started working with a yellow pea protein that yielded perfect results.


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All infographics and images in this post courtesy of the Hampton Creek Foods website.

Beyond Eggs is the result of this exhaustive and meticulous process. It works in baked goods, emulating foaming, emulsification, coagulation, and color attributes of eggs. It replaces whole eggs or egg yolks in salad dressings and mayonnaise products (and gave rise to Just Mayo, which I’m reviewing today), rendering the same mouthfeel and taste. The Beyond Eggs team is developing a product that will improve the cooking quality of pasta. It’ll work perfectly in commercial and homemade baked goods. And–perhaps most exciting of all–Beyond Eggs will function in scrambles and omelettes.

The goal of Beyond Eggs–and all Hampton Creek products–is to create an egg alternative that is compassionate, eco-friendly, and cholesterol free. So far, this sounds like something all of us do with flax eggs or Ener-G. But here’s where the interview got interesting: Josh’s focus is not only on products for the home cook. In fact, his primary target consumers are not individuals, but corporations. Josh wants to persuade large food manufacturers–think General Mills, or Frito Lay–to consider using an egg replacer. He dislikes the idea that right now, it’s cheaper to use conventional eggs, which are produced with tremendous cruelty, than it is to use a replacer. So his goal is to make Beyond Eggs cheaper for the companies who rely on eggs in baked goods, Mayo, and so forth. They’ll get the same results without the cages, the feed, the greenhouse gases, or the transportation cost.

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As a food blogger, I spend a ton of time considering how new products might benefit me in my own kitchen, or how they’ll be of use to my readers. I give less thought to major food manufacturers. Change begins with each of us, but of course, food companies wield tremendous power, too, and the bigger they are, the greater their influence. Just imagine how many less eggs would be used each year if a major cookie, cracker, or pastry manufacturer switched to Beyond Eggs? And since Josh’s goal is to make Beyond Eggs more affordable for food manufacturers than eggs, these companies will benefit as well.

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Speaking of companies, when I asked Josh about his company values, he said they were these:

  1. Everything matters
  2. Giving back: Hampton Creek works with Boys and Girls Club in San Francisco, and they’re also working with USAID to provide food to Nigeria
  3. Any of Josh’s personal profits from the sale or IPO of the company will be allocated to a trust will go to a non-profit committed to solving global problems
Again, I was inspired by how sincerely Josh wants to give back to the world around him. Beyond Eggs is a vegan product, and farm animals are clearly on Josh’s mind, but to anyone who has ever claimed that vegans are too busy helping animals to care about other human beings, I’d say that Hampton Creek demonstrates that compassion can be directed in many directions at once.

In order to give me a sense of how authentic and useful Beyond Eggs can be, the Hampton Creek team sent me some of their Just Mayo. It’s a full fat mayonnaise that uses Beyond Eggs (and its magical yellow pea protein) in place of egg yolk in the emulsification process. It’s also

  • non-GMO
  • vegan
  • cholesterol free
  • dairy free
  • egg free
  • gluten free
  • soy free
  • kosher

…and contains no artificial colors or flavors. Phew! That’s one very special vegan mayo!

Here’s how it compares to the “real” thing, nutritionally speaking.
Screen Shot 2013-07-28 at 3.11.11 PM
I’ve been a fan of Vegenaise for a while; they make a great product, and I’ve even gotten my mom to use them, which means they pass the omnivore taste test. That said, it’s always good to have more options on the market, and I must confess that Just Mayo won my personal taste test! It was so, so good–just the perfect amount of tanginess, and the texture is spot on.
My favorite use for mayo is probably curried tofu salad: this was a staple for me when I first went vegan and was packing up a lot of work lunches. I’ve loved the dish ever since, and it still holds all sorts of nostalgic appeal for me. These days, I make it with tahini, rather than mayo, but I was really excited to try it with this new product. Here’s the recipe I followed. Since Just Mayo isn’t commercially available yet, I’ve included instructions for making the dish with a vegan mayo of choice, or tahini.

IMG_5648

Curried Tofu Salad (vegan, gluten free)

Ingredients

  • 5 tablespoons vegan mayo of choice or 4 tbsp tahini
  • 1 1/2 tablespoons Dijon mustard
  • Pinch sea salt (about 1/8 teaspoon)
  • 1 tsp mild curry powder
  • 1 tablespoon apple cider vinegar
  • 1 package (16 ounces) sprouted extra or super firm tofu (I like Nasoya sprouted super firm or Twin Oaks sprouted original), cut into 1/2 inch cubes
  • 1/2 cup diced celery
  • 1/4 cup raisins
  • 1/4 cup toasted or raw walnuts, chopped

Instructions

  1. 1. Whisk together the mayo or tahini, the mustard, curry, vinegar, and sea salt.
  2. 2. Mix together the tofu, celery, raisins, and walnuts. Add dressing and mix well.
  3. 3. Serve tofu salad as a salad platter, on sprouted grain bread, in a collard wrap, or with flax crackers. The possibilities are limitless!
http://www.choosingraw.com/beyond-eggs-a-profile-of-hampton-creek-foods-plus-my-recipe-for-vegan-gluten-free-curried-tofu-salad/

So what’s next for Hampton Creek Foods? Soon, Just Mayo will be replacing Whole Foods’ mayo in the prepared foods in select regions. Within the next four to six months, a consumer-facing version of Just Mayo should be available. Meanwhile, Beyond Eggs for cookies should be available in the next three to six months, and more versions of the product will be release after that. The price point of Just Mayo is TBD.The scrambled egg product that Hampton Creek Foods is working on will feature an ingredient native to South America–super secret for now. And the team is also working on a product called “Eat the Dough”–a vegan, gluten free, and totally edible cookie dough that uses sorghum as a primary ingredient.In all, it was very exciting to chat with the Hampton Creek team about their upcoming work. It’s great to see socially responsible, passionate, and committed brands like this emerging in the vegan food world, and I’m also struck by their sourcing of non-GMO, gluten free ingredients. I look forward to giving you more info on what the company is up to–and you can be sure I’ll announce it when Just May or Beyond Eggs is hitting stores!

For now, you can:

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Till tomorrow, I bid you happy Sunday!
xo

 

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{ 69 comments… read them below or add one }

Ksenija @ Health Ninja July 28, 2013 at 3:18 pm

That sounds so exciting! Though I do eat organic eggs from local farmers, I don’t like the idea that most of the products you find on the supermarket shelves are produced with eggs from cage-raised, fishpowder fed, factory farming chickens. So I’d love it if beyond eggs could make a change!

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Robert December 7, 2013 at 12:25 am

agreed…however, there are a lot of alternate vegan products already on the shelves at stores…..I already use Earth Balance Mayo made with Olive Oil….its pretty good and is everything that Just Mayo is, and perhaps…even more I dare say because its calories from fat per serving is less than Just Mayo’s……however, not sure how the taste compares or the pricing….Good luck! :D

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Janessa July 28, 2013 at 4:04 pm

Oh my goodness.I am so so excited for this company to take off. Thanks for such a great and in-depth article!

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Gena July 28, 2013 at 8:55 pm

I am so, so excited for them, too. Thanks for reading all the way from adventureland, darlin’ :)

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janet @ the taste space July 28, 2013 at 4:23 pm

Interesting product….

Funny enough, I am sharing a nice mock vegan egg salad sandwich later this week… but I use tahini instead of mayo. Great minds think alike. :)

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Gena July 28, 2013 at 8:52 pm

Tahini “egg” salads are the best — love them. Can’t wait to see the recipe!

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Laura July 29, 2013 at 6:55 am

I’ve never used tahini in “egg” salads, and I don’t love Nayonaise as much as I want to. Can’t wait to see that recipe, and just liked the Hampton Creek Facebook page so I’ll know when it’s available. Sounds like a great company!

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am July 28, 2013 at 6:21 pm

Gena, this has been a killer week-ish on Choosing Raw, and the scope of this post is inspiring. I’m working on developing a large-ish restaurant outreach program in my neighborhood, and your demo along with posts like this are giving me the inspiration I need (I’m stupid-shy). So thanks. This weekend in particular has been powerful: focusing on the basics coupled with incredible vegan advances (even if some are still on the horizon in many places). We got this!

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Gena July 28, 2013 at 8:51 pm

Thanks so much!!! And gosh, how awesome that you’re developing such a program. You ought to be very proud indeed. Let me know how it goes.

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Blaine Arin July 30, 2013 at 1:50 pm

Right on with your outreach! Sending good vibes and support.

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Lulu July 28, 2013 at 6:45 pm

Fascinating idea! Especially the fact that the company is targeting big food corporations. But I still have two questions that lingered in my mind since the beginning:
1. I am eating a vegetarian diet and the only food item that’s stopping me from beig vegan is eggs. I love eggs bc I’ve been eating it for my entire life and I love the texture of a hard-boiled egg and eggs after any kind of cooking method. Do you know if Betond Eggs will ever create an “egg” that imitates the physical texture of an egg?

2. It’s wonderful that Hampton Creek is trying to convince big corporations to be more cruelty-free, but I am concerned that, no offense to these companies, they will make even Beyond Eggs look unhealthy and processed. Perhaps I am over thinking everything and being too negative, but do you think this could be a possibility or can it be avoided?

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Gena July 28, 2013 at 8:38 pm

1. I think that’s the plan, Lulu — or at least something that mimics scrambled. Stay tuned.

2. I’m not totally sure what you’re asking — who will make Beyond Eggs look unhealthy and processed? Sorry if I’m missing the obvious here…

Thanks for chiming in :)

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wendy (healthy girls kitchen) July 30, 2013 at 6:42 pm

I’m not sure if this is what Lulu is saying, but it did occur to me that this is a very interesting new product when it comes to animal welfare (and of course that is uber important) but is it actually healthy for humans? It sounds like just another uber-processed fake food. Please correct me if I am wrong!

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Gena July 30, 2013 at 7:00 pm

Wendy,

I don’t have the full nutrient label (since the product isn’t on the market yet). But I did get to hear about the process, and I *think* it is this: a traditional emulsification of oil, salt, lemon, and – in place of the egg yolk that gives mayo its richness – yellow pea protein. Possibly a little mustard, sweetener, or vinegar. That doesn’t sound like “uber-processed fake food” to me. After all, pea protein can be made at very high quality, and is what a lot of nutritarians and vegan health nuts put in their smoothies!

I’d support this product no matter what, but if the concern is that it’s incredibly unhealthy, I don’t think that’s so. Sure, no product like this is ever going to qualify as a “whole food,” but I think there’s room for some non-whole, processed foods in an otherwise wholesome vegan diet.

Hope this answers the questions :)

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Shadé @ One Vegan Fatty July 29, 2013 at 1:01 am

Hey Lulu!

This is a bit of a sidebar, but have you tried replacing eggs with tofu, for instance in a tofu scramble (I like mine with vegan bac’n bits scrambled in!). Also, for “egg” salad, dicing tofu and combining with fork smashed chickpeas and then adding all of the traditional egg salad ingredients provides you with an uncanny egg sub, because the chickpeas texture is just like hard boiled yolk! For that authentic egg-y smell and taste, using black salt is key because it’s sulphuric and you may already know that sulphur gives eggs their distinct flavor.

Just a few suggestions, because I too was an egg lover pre-vegan, but I have found that I don’t have to miss them with these kinds of cruelty-free options around :)

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Gena July 29, 2013 at 7:00 am

Totally agree about tofu scramble — with a hint of turmeric, it’s a wonderful breakfast replacement!

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Elisabeth July 28, 2013 at 8:57 pm

I’ve never been a big fan of eggs – it’s a texture and smell thing – but the whole premise of Beyond Eggs sounds really cool. My mom, on the other hand, loves eggs, so this product would be a great new option for her and many other people. Thanks for sharing, Gena!

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Kim July 29, 2013 at 8:00 am

I live in the Bay Area and Hampton Creek was featured in the news a few days ago. I think this is the link to the story I saw: http://www.viddler.com/v/9d0bd34a.

I thought the whole concept was very interesting. I especially liked how they are receiving funding from the Bill Gates Foundation (who was profiled on 60 minutes last night, btw).

As of now, we have been successful with not eating eggs at all. Finding substitutes has been easy and we do not miss having eggs in our house. However, certain dishes like quiche have been out of reach and it would be tasty to add some eggs to certain dishes for more flavor, so I will certainly give Hampton Creek foods a try when they become available as long as the ingredients are healthy and allergen friendly.

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Gena July 30, 2013 at 7:01 pm

Thanks Kim! I’m happy you’re excited at a possible quiche product :)

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Nichole July 29, 2013 at 9:30 am

Gena, this is so exciting!!!!!

I miss eggs dearly, I hate to admit. I get by fine without them but it’s the one thing I still get a little misty over. I miss egg yolk mostly – I know it skeeves some people out but culinary-wise it’s a unique and versatile substance that can elevate a dish like nothing else. If they can make a vegan version of a runny egg yolk, I’ll die of happiness.

I am more excited about this company targeting corporations. I think that is where huge changes will happen. If you think about it, fast food joints were a huge driving force behind the need for factory farming, so if we can get big companies and restaurant chains using vegan products instead, hopefully we can reverse the normalization of slaughtering billions of animals for cheap product.

I think this is the way to incite real change in the world: approach people on their own terms. Big corporations don’t care what they are using, as long as it’s cheap and makes a consistent product. If we can provide them with a vegan product that fulfills those two requirements, we’ve got a potential revolution on our hands :)

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Gena July 30, 2013 at 7:03 pm

I’m so with you, Nichole! Revolution indeed.

I don’t miss whole eggs–I was one of those who got the skeevies from them–but if I were to have one non-vegan food given back to me, it would be egg whites, for baking. They make it so much easier to use more unusual flours, like millet and almond, which I love, and I did enjoy them scrambled sometimes. So, we’ll see how this goes! I’m excited.

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Amanda July 29, 2013 at 11:38 am

I am SO excited about Beyond Eggs and its applications for large food manufacturers! This is exactly the kind of product/company that can impact people and animals on a very big scale.

I will of course be on the lookout for their consumer-facing foods, and in the meantime, I will be cheering on their inclusion in commercial products!

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Gena July 30, 2013 at 7:06 pm

You and me both, Amanda!

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Adam July 29, 2013 at 8:36 pm

What are the full ingredients?

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Gena July 30, 2013 at 7:04 pm

Not released as of yet, Adam. When I get more details, I’ll be sharing, as I’m (clearly) supportive of the company. Stay tuned :)

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Tina September 20, 2013 at 11:04 am

Yeah, I find it really questionable that they don’t discuss the ingredients ANYWHERE and yet everyone is over the moon about them.

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bitt July 29, 2013 at 9:13 pm

is this product related to beyond meat? interesting they have the same beyond in the title. I find the name a little odd “just mayo” as it doesn’t really imply that it’s egg-free in the label. is this how it’s marketed? I think it just might be confusing, but that is maybe what they are going for? to trick people into not eating eggs?

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Gena July 30, 2013 at 7:06 pm

Nope! Not related to Beyond Meat. As for the mayo, I don’t have insight into the title…but perhaps it’s meant to suggest that egg free may can be “just mayo” like the real thing?

Clearly, no one should ever hire me to work in marketing :)

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McKel Hill, MS, RD, LDN | Nutrition Stripped July 30, 2013 at 10:56 am

I’ve never been a fan of vegan based mayo products, as they don’t even taste like food to me, but this sounds really interesting. I’ll have to check out that company. Thanks for the heads up!

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Christine (The Raw Project) July 30, 2013 at 5:22 pm

What a great company with an amazing mission, thank you for the write up. I’m excited to try the mayo!

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Gena July 30, 2013 at 7:04 pm

Yay! Hope you enjoy it, Christine.

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kimmythevegan August 1, 2013 at 10:19 pm

Oooh I’m so excited to try this new product out. It sounds awesome! Vegan, soy-free, gluten-free? I’m game =) I like veganaise, but it isn’t super healthy… this stuff sounds better!
Your salad sounds delicious too – can’t wait to try it out, but I’m going to wait until I can find their stuff in stores =)

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Skye August 2, 2013 at 9:42 am

Thanks for sharing about this awesome company and really promising product. I can’t wait to try it when it comes out!

I’m not big on tofu, but I’m a HUGE fan of your curried chickpea salad and this tofu salad looks like it has some of the same yummy flavors, so I just might have to try it!

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Gena August 2, 2013 at 9:54 am

It’s delicious! Enjoy!

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Kim September 10, 2013 at 8:54 pm

My child is allergic to eggs, soy, nuts, and shellfish. Even the vegan mayo has soy. I can’t wait to get this mayo. Hopefully they see the value in putting Beyond Eggs on the market for consumers and not just companies. Oh the quiche and cookies we could make! :)

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Jane September 11, 2013 at 4:58 am

This product is deeply disturbing to those who value health. We need saturated fat and cholesterol to make all our steroid hormones which are vital to our physical and mental health. Cholesterol is heart protective! Nothing wrong with a teaspoon of butter/ ghee a day, likewise eating an egg yolk 3 times a week is also important. You won’t get cholesterol from coconut oil, but it will raise your LDL and HDL. Cut out cholesterol and your progesterone, estrogen and testosterone will plummet and you WILL go crazy, yes that’s right, low cholesterol is linked with mental illness and schizophrenia. The longer one remains vegan the lower your Human Growth Hormone and IGF-1 will go also. This means osteopenia and eventually osteoporosis ladies.
the sensible alternative to being vegan is being vegetarian and better for health. Source ethical eggs, goats/sheeps cheese and watch your health improve. Gena I’d love to see you cope through a few pregnancies being vegan and test how your health is in your 40′s.
Back to the fake egg, well it’s nothing different to all the fake food coming out of the Fast Food Nation.

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Gena September 11, 2013 at 3:09 pm

I’m not sure where or how it was suggested that extremely low serum cholesterol is a good thing; I challenge you to find one place on my blog where I make such a claim. Saying that it’s good to be mindful of cholesterol intake and saying that cholesterol is unnecessary for health are two different allegations. This product is intended to offer an option that is cholesterol free, which for some individuals, may be necessary and healthful. The use of one mayonnaise replacement will not eliminate cholesterol from your body.

The purpose of this product is to provide an egg free alternative to mayo. You may not wish for such an alternative, which is fine: to each her own. In my mind, this product might spare thousands of chickens captivity and ultimate sale into slaughter, when their egg production wanes. To me, that’s a reason to have it on the market. That it may also help some people who truly do need to reduce dietary cholesterol (and there are such people, just as there are people whose cholesterol can become too low) is just an ancillary benefit. To speak in such broad strokes about “those who value health” or “the sensible alternative” is reductive. And your aggressively stated desire to see how my body handles pregnancy, and obvious suspicion that my health will falter, is unwelcome. Just as people who are not vegan ask vegans to be respectful of other peoples’ health and lifestyle choices, I’d ask you to be respectful of mine.

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Jane September 13, 2013 at 2:57 am

Points all taken Gena, and I do apologize again.

Just one question, does dietary cholesterol affect serum cholesterol levels?

There is also a very big question mark hanging over your beloved Veganaise, it’s full of suspect ingredients, like pea protein, soy protein, and smoke flavour, which are high in glutamate and highly addictive. The company website claims the product is MSG free, which is legally true, but what about hidden glutamate?.

http://healthybliss.net/whats-wrong-with-vegenaise/

Just another fake ‘UFO’ (unidentified food object), there is nothing healthy about this product.
But as you say Gena, each to her own.

I do hope that Hampton Creek will fortify their fake eggs with all the valuable nutrients that real eggs contain, like Vitamin A, calcium, iron, B12, selenium, riboflavin and phosphorus that growing children need for their brains and bones, along with the valuable saturated fat and cholesterol, which according to research does not raise serum cholesterol levels.

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Mary December 9, 2013 at 10:57 am

This is exactly what my hubby’s nutritionist told him. He’s off deadly statins and we eat all full fat dairy. He dropped 20 lbs. Lots of fermented foods, veggies raw and cooked and of course…real eggs from local farms. Hey does Monsanto or Dupont have a hidden hand in this venture???

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Rick September 11, 2013 at 8:55 am

Canola is one of its ingredients. Mega-Fail right there.

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Mary December 9, 2013 at 10:59 am

As usual…too good to be true. Canila oil, really?? Someone didn’t do their “Just Research” for “Just Mayo”.

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Jane September 11, 2013 at 2:54 pm

thanks Rick, yes we all need more canola that’s for sure! It probably has MSG, GMO soy and lots of other toxic goodies in there as well!

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Gena September 11, 2013 at 3:10 pm

Is that why there is a “soy free” and “GMO-free” label on it?

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patti September 11, 2013 at 3:08 pm

I don’t see a GMO free label on it , if it is not have the nongmoproject.org label = probably has GMO’s … I just would not trust any of the products.

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Gena September 11, 2013 at 3:10 pm

There is, actually a non-GMO label on it, which is shown in this blog post.

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patti September 11, 2013 at 3:23 pm
Gena October 26, 2013 at 6:47 am

Patti,

I met with Josh Tetrick personally a month ago, who confirmed that the Non-GMO Project label is forthcoming and soon to be on all Hampton Creek products.

G

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patti September 11, 2013 at 3:20 pm

I see GMO free but not the label !!! Anyone can claim that

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Gena September 11, 2013 at 3:23 pm

I’m positive it’s certified, but I’ll totally ask the company and update this thread!

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Jane September 11, 2013 at 11:58 pm

Gena, I apologise if you thought I was aggressive, it was not my intention at all. My comment did not sound aggressive but more of a challenge/warning. I’m just upset that ‘unidentified food objects’ are taking over REAL whole food.

I too would like to know all the listed ingredients, not for their mayo but the egg replacer product called ‘Beyond Eggs’. I’ve read it contains pea protein powder and I’m concerned that it MAY have hidden MSG (ie. glutamic acid) which a lot on the market do contain.

I also find it confusing why the Heinz Real Mayo label has protein listed as zero when clearly the product contains eggs, and an egg yolk alone contains up to 16gms of protein. If ‘Just Mayo’ uses pea protein then why does the label also state zero protein? It would be great to have these issues cleared up by the company and I hope they are open to full disclosure and transparency.

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Gena November 15, 2013 at 4:39 pm

I should note for the record that not all pea protein contains hidden MSG, and that in fact most high quality pea protein powder doesn’t. Hydrolized pea protein is usually where the risk of MSG can lurk. Hampton Creek uses only organic and non-hydrolized pea protein, and the product is MSG-free.

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Gena October 26, 2013 at 6:53 am

Patti, per the above, the Non-GMO Project label is forthcoming on Hampton Creek products.

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Deb November 23, 2013 at 10:30 am

unless all organic plants are used and no GMO`s are present …this will just be another engineered plastic fake food….not what the world needs.
Instead lets raise the chickens with more emphasis on healthy meat…raised in a permaculture way would be the best solution.

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Gena November 26, 2013 at 6:57 am

The company has obtained the Non-GMO Project label and it will soon appear on all of their products. The ingredients are already certified organic. The goal of this product is not to be a health food, in spite of the fact that it uses healthful ingredients and is already health minded. The goal is 1) to spare chickens a lifetime of captivity and forced egg laying and 2) to show the public that we need not hold chickens captive and breed them for our purposes in order to make food palatable and tasty. This includes not only large egg operations, but small ones, which themselves are not free of instances of abuse or harm to the animals.

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Mary December 9, 2013 at 11:01 am

The perfect product for the consumer who goes to Whole Fodds and never reads a label because it’s Whole Foods. Beware.

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Guest November 25, 2013 at 2:08 pm

Tina (Sept. 20/2013) is right! FOLLOW THE MONEY. Hampton Creek is backed by Bill Gates (Microsoft/ supports wide-spread use of vaccinations & genetically modified foods) and Peter Thiel (PayPal billionaire).

Two months after Tina’s post I cannot locate any SPECIFIC/COMPLETE ingredients listing published by Hampton Creek, and the company’s web page is nothing more than a “business card” format, GLARINGLY absent of any useful nutritional or dietary information. I’ve read one blogger who says the Just Mayo is high fat, but does not state what KIND of fat. There are certain fats one should avoid and I’d like to know the fat before forking over my bucks –quite possibly for one of the ‘avoid it or be sorry later’ fats.

READ this article from Natural News and keep an open mind when you decide to use these products: http://www.naturalnews.com/042997_Bill_Gates_zombie_eggs_vegan_foods.html.

ALSO! Take some time to get to know what Bill Gates is REALLY about and READ some of the other articles at Natural News about his activities with artificial planet-cooling sulfur particles spraying, GMO crops for Africa, eugenics, funding for chemtrails research, vaccinations, and MORE.

Here’s a link for quick and easy search results: http://www.naturalnews.com/GoogleSearchResults.html?q=bill+gates&cx=010579349100583850635%3Aw_kzwe9_yca&cof=FORID%3A11&ie=UTF-8&sa.x=0&sa.y=0&siteurl=www.naturalnews.com%2F042997_Bill_Gates_zombie_eggs_vegan_foods.html&ref=&ss=1751j391143j10

I hope you can handle the reality.

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Gena November 26, 2013 at 6:40 am

I don’t consider Natural News to be a reliable resource (they’ve published numerous posts of dubious scientific validity).

The main fat is canola oil, but in the meantime I’ll get working on a full ingredient label to show readers.

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Robert December 7, 2013 at 12:21 am

Nice to see another vegan alternative for Mayo….

I like to use Earth Balance mayo made with olive oil…..

its everything that Just Mayo is, and perhaps has a tad less fat in it…..I usually go by nutritional facts…..Earth Balance’s mayo made with olive oil has 90 calories per serving like Just Mayo, however, its calories from fat is 80 calories rather than the entire 90 calories per serving of Just Mayo’s……however it does have .5 gs of saturated fat compared to 0 gs of Just Mayo’s….but has 0 gs and trans fat and 0 mgs of cholesterol just like Just Mayo….. and a comparable sodium content as well of 70 mgs compared to 65 mgs……so I suppose this could all come down to taste and or how serious you are about reducing calories from fat……as Earth Balance’s mayo made with Olive oil is dairy free, soy free, no preservatives, non-GMO, gluten free and made via expeller-pressed oil…..so in my humble opinion, this product is JUST AS GOOD as Just Mayo’s, however, I’m not sure how it price compares though…..perhaps that is another reason a consumer can decide on which product to purchase….

anyway, I look forward to trying Just Mayo to see how it tastes, but will be interested to see how it price compares as well…..because I have to say, I do like the fact that earth balance’s mayo has less calories from fat per serving than Just Mayo’s, but again, I could be swayed based on the taste and pricing….. :D

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loyda December 9, 2013 at 9:32 am

Okay so been googling and trying to find out a list of ingredients in this?? HELP ! loydapc@yahoo.com

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Mary December 9, 2013 at 10:52 am

I see by the label what is NOT in the Just Mayo but where is the actual ingredients list? I have no idea what I’m feeding my family with this product…chemicals?

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Jeff Dege December 9, 2013 at 5:42 pm

Hampton Creek seems to be jumping on the low-cholesterol, low-saturated fat bandwagon just as the consensus on the benefits of low-cholesterol, low-saturated fat diets is collapsing.

There was never good science to support the advice against either, and despite the efforts of agribusiness to keep the truth under wraps, it’s finally coming out – that there is no link between either cholesterol or saturated fat and any chronic disease, but replacing saturated fat with either carbohydrates or with high-omega-6 industrial seed oils can have serious negative consequences.

Truth is, I’d love to see a vegan-friendly egg alternative – but for it to be truly healthy, it’d need to address the primary shortcomings of the vegan diets. It’s have to be rich in the essential fat-soluble vitamins – A, D, E, and especially K2, the deficiency of which is a major contributor to our current health crisis. And it’d need to have almost no omega-6 oils. That is, no corn, peanut, canola, safflower, soy, or other industrial seed oils.

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Jo-Ann February 10, 2014 at 10:25 pm

We’ve been searching for a mayo and egg replacement that my grandson could have. He’s allergic to egg, dairy, soy, fish, shell fish, spinach, peanuts, tree nuts, tree fruits (unless cooked), beans, and peas. I thought while reading the ingredients of your new “egg” product that we had found an answer but it has pea protein. Will there be any future attempts to make a product with NO allergens? Also, do you plan to have a cheese product without soy or pea protein on the market anytime soon?
Thank you

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Alex February 18, 2014 at 1:09 am

I’ve been thinking about why I had such a bad feeling regarding this product. It finally hit me, that it wasn’t just the canola oil, or showing 0g of saturated fat as a good thing. It was the combination of using 40 year old science, the same science that got us into trouble with trans-fats, and the obesity pandemic in the USA. But taking this old science, making a product with it to replace something wholesome and natural, then exporting that to kids in third world countries to eat.

They’re not fixing any food system. True nutrition comes from high density nutritious food.. like real eggs. So what is the real goal here?

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Katy March 14, 2014 at 9:02 am

Sorry to burst the bubble, but if Bill Gates is involved, and other globalists, there is something extremely unsettling behind all this. The goal with these elitists is culling the human population, not helping it. It remains to be seen but mark my words, there will end up being GMO’s or some other virulant or toxic additive or aspect to these products. If the devil is in on it, then the devils agenda is afoot.

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Katy March 14, 2014 at 9:02 am

Sorry to burst the bubble, but if Bill Gates is involved, and other globalists, there is something extremely unsettling behind all this. The goal with these elitists is culling the human population, not helping it. It remains to be seen but mark my words, there will end up being GMO’s or some other virulant or toxic additive or aspect to these products. If the devil is in on it, then the devils agenda is afoot.

Reply

Penelope March 24, 2014 at 2:53 am

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