This is how you make GOOD plant-based eggs

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 plant-based 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.