EggField: the startup making egg alternatives from plants

EggField is a plant-based food startup from Switzerland developing whole and liquid egg alternatives. The startup team comprises Silvan, David, and Magdalena who are part of the current cohort at the ProVeg Incubator. This is their story.

What does your startup do and what is your mission? 

Silvan: EggField is developing egg alternatives for use in baking and cooking. Our aim is to support food industry partners in their transition to plant-based product ranges. We can achieve this by creating egg alternatives with the same functional properties as animal-based eggs!

More than half of the eggs produced globally (1.2 trillion) are used as industrial ingredients in consumer products. Often, consumers are not even aware that they are consuming eggs. They are just another ingredient in a product. Already by replacing these eggs that are used as ingredients global greenhouse gas emissions and animal harm can be greatly reduced.

Where did the idea for your company come from? 

David: The idea to develop a purely plant-based egg came from the industry itself. Silvan Leibacher is a Co-Founder of the Leibacher Biber-Manufaktur, which produces sweet plant-based pastries.

For their white Gingerbreads, the team was looking for a plant-based egg alternative, but couldn’t find any that offered the same results as animal-based eggs. For this reason, Silvan and I  (I am a food scientist) developed an egg substitute. Thus, the first white egg-free Gingerbread was created and Eggfield’s journey began.

Tell us about your team – who are you and why are you the right people for the project? 

David: Our team consists of three members: Silvan Leibacher, David Ebneter, and Magdalena Herren. Silvan is one of the Co-Founders and is responsible for marketing and financing. Due to his background, Silvan knows about building a company and has many contacts in the baking industry.

Silvan: David is my Co-Founder, he is a food engineer who has worked in extraction and food processing. This has provided him with relevant skills and extensive know-how of the food industry. Completing our team we have Magdalena who is a food scientist and is responsible for R&D.

Eggfield’s team: Silvan, Magdalena, and David

What are your favourite parts about building your business?

Silvan: When building your own business, you can make your dreams come true! By working on your own project, you take on a completely different mindset compared to working for a big company. The decisions you make have a real impact on the outcomes.

What have been the main challenges you’ve faced? 

Magdalena: Eggs have several desirable properties like foaming, gelation, binding, high protein content, and clarifying agent. Developing a product that has the same characteristics, while staying away from artificial ingredients, can be really difficult. But with curiosity and creativity, we get there.

Eggfield White

What is it that makes your company unique? 

David: We are working very closely with the food industry. As our headquarter is at a plant-based bakery, which uses our product, we can observe the development process and any challenges they have. Together we search for solutions to optimise our product and the bakery’s recipes.

Why did you decide to join the ProVeg Incubator? 

Silvan: ProVeg Incubator is a great opportunity for us to reflect on Eggfield and grow as entrepreneurs. In our daily work, many ideas come up and we don’t always have time to fully evaluate which ones to pursue. Also, it is an interesting experience to meet people from other startups, and to understand their mindsets and company journeys.

In your opinion, what does it take for a startup to be successful? 

Silvan: There are three main points that make a startup successful. First, the right idea – you need to go with the trends and see the potential.

Second, proper development of the product. It is really important to iterate, test, and learn, together with potential customers. Only by developing a product step by step and trying out all the different combinations can you find the best solution.

Finally, the right timing and a great deal of luck. Believe in yourself and never stop trying!

What do you hope to achieve with your company in the next 12 months?

Magdalena: We are planning to scale up our EggField White product, our liquid egg alternative which is already on the market. We want to produce large quantities of that product in agreement with a contract manufacturer. Another goal is to finalise and launch our second product, the EggField Whole, which can be used as an alternative to whole animal-based eggs.

As our cohort 6 began, we’ll be posting a Q+A with our alumni startups every week! Keep your eyes peeled for our channels and don’t miss any updates.

You might also like: