Image Courtesy of Neggst.
SLEEK Magazine’s Creative Impact List recognises groundbreaking talents from a range of disciplines, including fashion, art, health, architecture, design, technology, social responsibility, green energy, food, and more. It illustrates a gathering of ambitious, forward-looking minds, whose originality has led to meaningful change and offers inspiration to others.
Each person on this list embodies the power of human potential and serves as a testament to the incredible things that can be accomplished through passion, resilience, and unwavering commitment. So, prepare to be inspired, captivated, and motivated as we unveil the ranking of these inspiring individuals. Their stories serve as a reminder that when passion and purpose align, the impact created can transcend generations and inspire a brighter future for all.
In the next issue of SLEEK, we will introduce in SLEEK`s rubric 10 x 10 food ten visionary founders and leading minds behind ten extraordinary companies and projects shaping the future of sustenance. Join us in celebrating these trailblazers dedicated to transforming the way we produce, consume, and think about food.
In this edition, we meet Veronica Garcia-Arteaga – founder of Neggst – creating a vegan egg of the future that not only mirrors the appearance, taste, and nutritional profile of traditional eggs but also embodies a commitment to sustainability, animal welfare, and culinary excellence, ushering in a new era in the world of egg alternatives.
Image Courtesy of Neggst.
HARD SHELL, SMART CORE: THE VEGAN EGG OF THE FUTURE
Prepare to be amazed, for the world of plant-based alternatives has welcomed a groundbreaking revolution – Neggst, the vegan egg of the future. This culinary innovation, originating from the heart of Berlin, offers a genuine egg experience without a single chicken involved. It redefines the possibilities of plant-based eating, putting an end to unsatisfactory compromises and introducing a new era in the world of egg alternatives.
Image Courtesy of Fraunhofer.
The Innovative Egg Revolution
Neggst is not just a plant-based alternative; it’s a masterpiece of innovation. Like a traditional egg, it consists of two essential components: egg white and egg yolk, all meticulously encased in an eggshell that mirrors nature’s design. It’s the world’s first plant-based egg alternative that is virtually indistinguishable from a hen’s egg in both appearance and “packaging.” Furthermore, when it comes to taste and culinary versatility, Neggst is in no way inferior to a traditional egg. Whether you prefer your eggs boiled, fried, or baked, Neggst excels in all states, making it an “eggcellent” choice for every palate.
A Breakthrough Fusion: Innovation Meets Sustainability and Taste
Creating Neggst was no small feat. It required extensive research, sophisticated technology, and intricate processes. Such a groundbreaking endeavor demanded not only expertise but also substantial financial support. That’s where Neggst’s co-founder and CTO, Verónica Gracía Arteaga, came in, along with a team of top-tier investors, support from the Fraunhofer Institute, and partnerships with companies like Zentis, Ehrmann, Green Generation Fund, and, most recently, BayWa AG. This dynamic collaboration is turning the vision of Neggst into a reality and revolutionizing the plant-based egg market. Now, sustainability, animal welfare, and culinary delight can go hand in hand, even at breakfast.
Image Courtesy of Fraunhofer.
Verónica Gracía Arteaga’s Vision
Verónica Gracía Arteaga’s vision for Neggst was to create an egg alternative that doesn’t feel like a compromise but rather an upgrade to the beloved traditional egg. Hailing from Mexico, a country with the highest per capita egg consumption in the world, she understood that consumers would only embrace sustainable alternatives if they were easy to use and delicious. In addition to creating a product that matches the functionality of traditional eggs, she was deeply committed to ensuring animal and climate friendliness. Now, with the founding of Neggst, her vision of improving our food system, one egg at a time, is becoming a reality.
The Egg Inspired by Nature, Perfected by Neggst
As complex as the technology behind Neggst may be, its ingredients are all-natural. The soy- and gluten-free formula is a combination of legumes, including the field bean, sweet potato, and vegetable oil. It’s fortified with essential nutrients like vitamin B12 and vitamin D. Neggst not only mirrors the appearance and taste of chicken eggs but also offers a similar nutrient profile, all with fewer calories, zero cholesterol, and none of the risks associated with salmonella or drug residues.
The field bean, one of the essential ingredients, is a protein-rich superfood that provides essential nutrients, keeps you full, and is guaranteed to be free from genetic modification. This gluten-free “superfood” can be grown regionally and sustainably, as it self-fertilizes, eliminating concerns about long transport routes, deforestation, or genetically modified seeds.
Image Courtesy of Fraunhofer.
Neggst Steps into the Diverse Possibilities of the Future
Neggst envisions a future where factory farming is a thing of the past. With Neggst, we leave behind concerns about appalling farming conditions, salmonella, antibiotic resistance, and unsanitary egg production practices. Nor will you encounter cholesterol, allergens like gluten and soy, or preservatives here.
Unlike other egg replacement products, Neggst is the real deal. It’s the world’s first plant-based two-component egg, complete with an ingeniously developed shell. What sets it apart is that it meets all the requirements of traditional eggs, offering an unprecedented level of culinary versatility and quality. Neggst’s egg yolk and egg white do not mix unless you want them to, thanks to a characteristic yolk skin. The egg of the future is encased in an innovative biodegradable shell created through fermentation processes, providing protection from germs, air, and dehydration without the need for preservatives. Calcium carbonate ensures that the shell is both fragile and style-conscious.
The Product: The Neggst Egg
The Neggst egg is not just a dream of the future; it’s a reality that you can experience. The company will launch both a whole egg version (with egg yolk and egg white mixed) and a version with the egg components separated, allowing you to choose according to your needs. The vegan whole egg version in a 250 ml bottle will be launched this year. It’s perfect for preparing scrambled eggs, omelets, quiches, sauces, dips, sweet dishes, and much more. In fact, the starred vegetarian restaurant “Cookies Cream” is already using Neggst as an egg substitute in one of its innovative dishes, showcasing the versatility and quality of this groundbreaking product.
Image Courtesy of Fraunhofer.
The Future of Food is Here with Neggst
Neggst’s impact goes beyond just food; it’s a movement. It redefines our approach to plant-based eating and celebrates the possibilities of a more sustainable, ethical, and delicious food future. Neggst is not just a choice; it’s a statement, a symbol of the innovative power of science, sustainability, and enjoyment. It brings us a step closer to a world where food choices reflect our values and nourish both us and our planet.
Get Ready to Experience Neggst
The future of food is here, and Neggst is leading the way. With the Neggst egg, you can savor the traditional dishes you love without compromise, whether you’re whipping up breakfast classics, culinary creations, or innovative dishes. The possibilities are endless, and they all begin with Neggst.