Eat Just Reformulates Vegan Just Egg with ‘Biggest’ Improvement in Taste & Texture Since Launch

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Californian alternative protein leader Eat Just has debuted the fifth iteration of its vegan Just Egg, made from mung beans, which further closes the gap in taste and functionality with conventional eggs.

It’s five years, five versions for Eat Just’s market-leading Just Egg, which now promises to match chicken eggs on flavour and functionality better than ever before.

Announced in time for National Egg Day (June 3), Just Egg v5 is said to be the brand’s “biggest jump” in the taste, texture and functionality of its vegan liquid egg since its launch in 2019, with co-founder and CEO Josh Tetrick calling it “the best Just Egg we’ve ever made”.

The enhanced egg alternative has had no changes in its ingredients – instead, it’s all about the manufacturing of its mung bean protein, which forms the base of Just Egg. “Since the day the idea for this product was born, our goal has been to create an egg that tastes better, is better for you, and has the same or better functionality than a conventional egg, and v5 Just Egg represents a huge step toward that goal,” said Tetrick.

This chimes with the brand’s 2024 goal, as a spokesperson told Green Queen in January, “to sell healthier, sustainable products to millions of consumers in a way that enables the company to sustain itself in the long term”.

Fluffier, lighter, eggier – but no new ingredients

The new liquid Just Egg is said to have a cleaner flavour profile than previous versions, which provides a more neutral palette for dishes from scrambles to quiches and allows its “pillowy, creamy texture” to dominate. The new formulation also elevates baking applications like breads, cookies, pancakes or muffins, thanks to better binding and aeration characteristics.

The latest in a series of updates comes as Eat Just works towards a mung bean egg with superior flavour, functionality and nutritional profile than chicken eggs. The efforts to do so have traversed multiple disciplines, ranging from culinary expertise and protein science to operations and engineering.

Just Egg’s newest iteration doesn’t have any new ingredients or alterations in its current ingredient list. It was actually born out of its team’s attempts to simplify the manufacturing process of its pourable vegan egg. But after testing out several process changes in its mung bean protein processing plant in Appleton, Minnesota, the company discovered positive benefits to the final product, alongside a more streamlined process.

The taste and performance of the resulting vegan egg has impressed professional chefs, including American celebrity chef Andrew Zimmern. “Well over a decade ago, I became one of the first people in the world to try the very first version of Just Egg,” he said, describing it as “absolutely unbelievable”.

“This latest iteration is fluffier and lighter, with better egg texture and more eggy flavour – and it performs better than any previous version I’ve tried. I cannot tell the difference between this and a conventional scrambled egg,” he added.

“And quite frankly, it’s so much better for me. No GMOs, no artificial flavours, no egg, no cholesterol, 50g of protein in this whole carton. That is a delicious egg,” Zimmern said in an Instagram video.

Eat Just has rolled out the Just Egg v5 at stores across the US, including Whole Foods, Sprouts, Walmart, Target, and Kroger. Its pourable and folded eggs are available in 48,000 retail locations, as well as 3,300 foodservice spots in the US and Canada, like Planta, Barnes & Noble, Caffè Nero, Peet’s Coffee, and Philz Coffee.

Meeting consumer needs to drive category forward

vegan omelette
Courtesy: Eat Just

Just Egg is responsible for 99% of sales in the plant-based egg market, and Eat Just claims it is one of the fastest-growing egg brands – plant-based or otherwise – nationwide. To date, it has sold the equivalent of 500 million chicken eggs, preventing 87 million kgs of CO2e from entering the atmosphere, saving 18.3 billion gallons of water, and averting 26,900 acres of land from being farmed for soy and corn to feed chickens.

But its product reformulation speaks to a wider need for plant-based brands – whether they’re industry leaders or fledgling startups – to continue to innovate to meet consumer needs. Beyond Meat, for example, relaunched its flagship beef mince and burger earlier this year with a healthier recipe and enhanced taste credentials.

A recent survey of 1,500 Americans revealed that one of the main barriers to consumer adoption of plant-based foods is the health perspective, especially when it comes to vegan eggs. Despite the frequent threat of avian flu, this was the only food category where more respondents felt the animal-derived version was healthier (30%) than vegan analogues (27%).

It perhaps explains why plant-based eggs are only bought by 1% of American households (although repeat purchases increased from 38% in 2020 to 48% in 2023). Last year, sales dropped by 5% to $43M. So there’s a sizeable opportunity for companies like Eat Just, and meeting consumers’ health expectations with newer formulations is a no-brainer.

It will also help the business on its path to becoming profitable. “It’s the most important objective of the company and the team is focused on increasing the probability of achieving it,” Eat Just told Green Queen earlier this year, after relaunching its cult-favourite vegan mayo.

As of November, Just Egg made up 99.9% of its profits. But Eat Just’s cultivated meat arm Good Meat, however, has been embroiled in several legal battles over the years. The biggest dispute concerns contract manufacturer ABEC, which had sued the alternative protein company for $100M over unpaid bills. Last month, a judge in Pennsylvania sided with Eat Just on some matters, and ABEC on others. While the case is ongoing, ABEC has now accused Eat Just of “bad faith” and engaging with “the worst aspects of litigation practice in the profession”.

Good Meat, meanwhile, hit a milestone by becoming the first company to introduce cultivated meat in retail, debuting a hybrid version of its chicken (with 3% cultivated cells) at Huber’s Butchery in Singapore.


  • Anay Mridul

    Anay is Green Queen's resident news reporter. Originally from India, he worked as a vegan food writer and editor in London, and is now travelling and reporting from across Asia. He's passionate about coffee, plant-based milk, cooking, eating, veganism, food tech, writing about all that, profiling people, and the Oxford comma.

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