US-based Food tech company, Eat Just, has received approval from the European Commission for its mung bean protein, the key ingredient for its plant-based egg alternative, Just Egg.
The plant-based egg is made from water, mung bean protein isolate, canola oil, gums, and seasonings, and is designed to cook, taste, and look exactly like scrambled eggs.
The commission’s support is based on the European Food Safety Authority’s (EFSA) earlier findings that mung bean protein is safe under novel food requirements. Mung bean protein is the first novel legume protein to be considered safe by the government for all-new food ingredients entering the region since 1997.
“I’m grateful for the recent approval, which opens the door to begin distribution across Europe before the end of the year,” said Josh Tetrick, co-founder and CEO of Eat Just.
The decision also secures the company’s pioneering use of mung bean protein for plant-based egg products and cannot be leveraged by other food companies seeking to launch similar products in the next five years unless they obtain the same authorisation through the novel food application process.
“Bringing Just Egg to Europe and millions of consumers choosing a healthier, more sustainable approach to eating will be one of the most important milestones for our company,” added Tetrick.
Government programs, such as the European Commission’s Farm to Fork strategy, have advocated for a healthier and more sustainable food system. At the same time, industry groups like the European Alliance for Plant-based Foods have asked the Commission, the European Parliament, and members stats in the Council of the EU to support the plant-based food sector’s growth and contribute to tackling climate change.