Egg consumption is common across all cultures, but the egg production industry continues to be a highly animal cruelty industry. There is an opportunity to replace animals in this food chain by introducing our plant-based alternative to eggs, sold in powder form for more sustainability. Our product is highly versatile and replaces eggs in practically all applications, both for the food industry and final consumers, in a market that grows 5% per year with a value of almost 3 billion US dollars… Show more Egg consumption is common across all cultures, but the egg production industry continues to be a highly animal cruelty industry. There is an opportunity to replace animals in this food chain by introducing our plant-based alternative to eggs, sold in powder form for more sustainability. Our product is highly versatile and replaces eggs in practically all applications, both for the food industry and final consumers, in a market that grows 5% per year with a value of almost 3 billion US dollars. Unlike competing products, Plantalicious is a light product with a huge concentration of vegetable protein per 100kcal. Under the management of our founders with extensive experience in food science and dedication to the business, our goal is to conquer the hearts of European consumers first and then expand to the US.The company was co-founded by CFER, a certified private food research laboratory in Portugal, with a strong focus on the development of plant-based alternatives and food as a vehicle for sports and cognitive performance. The company partnered with Mayla Araújo, a Brazilian researcher in the area of gastronomy with experience in haute cuisine and food development, and together spinned-off Plantalicious.Our plant-based alternative to eggs is aimed at the vegetarian and vegan population, but because it has no cholesterol and is very low in calories, the product has attracted attention from consumers with health concerns, athletes and nutritionists. More than 5 years of research allowed the development of a product in which the formation of the 'egg' occurs by electrostatic approximation of the soy and pea vegetable proteins present in the product after exposure to heat. The product is presented in powder form to minimize environmental impact and transport costs, with solutions for the food industry and hotels and restaurants.For more info visit www.plantalicious.eu Show less

Founder and Manager at CFER Labs, Centre for Food Education and Research (www.cferlabs.co). CFER is a laboratory for the research, development and manufacture of innovative foods and drinks. We help companies creating their new foods and drinks, supporting their technical, legal, industrial and strategical needs throughout the whole process.

Culinary education of professional learning cooks for the pairing of wines and beers with technical menus.

Wine and cider research and development activities.

Food and drinks company consulting and technical execution of R&D plans for problem solving and new product development.

Wine physical chemistry research.