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February 7, 2020

Sodexo adds Eat JUST’s plant-based egg alternative to US menu

Sodexo has entered a new partnership to offer the plant-based egg alternative JUST Egg across its partner higher education institutions in the US.

Sodexo has entered a new partnership to offer the plant-based egg alternative JUST Egg across its partner higher education institutions in the US.

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Delivered by American food manufacturing company Eat JUST, the product is made of mung bean and tastes similar to an egg. The cholesterol-free, non-GMO offering carries around 5g of protein per serving.

According to the company, JUST Egg ingredients use 98% less water, 83% less land and reduce carbon dioxide emissions by 93% compared to conventional animal sources.

In addition to higher education institutions, the plant-based egg alternative will be available at Sodexo ’s healthcare and corporate sites across the US.

The addition of JUST Egg will help in expanding Sodexo ’s breakfast offerings.

It also supports Sodexo ’s Better Tomorrow 2025 strategy that seeks to reduce food waste, encourage plant-based meals and reduce carbon emissions.

Sodexo senior director of culinary development Rob Morasco said: “JUST Egg products are nearly indistinguishable from their ‘real’ counterparts, they taste like eggs, cook like eggs and can bake like eggs.

“We’ve done a considerable amount of recipe development for our North America customers and will be working with JUST Egg on the next wave of sustainable diets innovation for sure.”

A France-based food services and facilities management company, Sodexo serves nearly 500 college and university locations in North America.

JUST co-founder and CEO Josh Tetrick said: “We’re thrilled to become a preferred supplier to Sodexo , which serves over 75 million consumers each day.

Sodexo ’s sustainable menu innovation initiative has resulted in hundreds of new plant-based recipes and we’re excited to see a range of delicious JUST Egg dishes arrive at clients’ facilities in the months ahead.”

In December last year, Sodexo secured a four-year food services contract from the UK’s Transport for London (TfL).

Free Report
img

Innovation Update Q2 2022: Meat and Meat Alternatives

Meat alternatives continue to push boundaries, as companies explore 3D printed, plant-based, and precision fermentation-based alternatives. As a result, shoppers are more open to experimental formulations that introduce new flavors to meat products, blur traditional food categories, or swap in new ingredient types. It is vital for their development that retailers acknowledge this range of emerging trends during these increasingly uncertain times. Brands must continue to understand how consumer needs and desires change, and offer a range of products that reflect the world around them, therefore developing purchasing and consumption decisions. Exciting non-traditional formulations are hitting the market - following the trajectories and target audiences of these launches will help other brands find their niche. Consult our report on Meat and Meat Alternatives, from the collection of >17,000 reports on GlobalData Explorer, to:  
  • Understand the current market dynamics of the Meat and Meat Alternatives Sector
  • Assess strategies implemented by companies to better penetrate the market
  • Understand the key themes in the market that these companies and their respective products appear to be targeting
  • Marketing / Advertising strategies being used by these players for specific products
  • Other segment-specific analysis (packaging, design, flavors etc.)
Don’t miss out on key market insights that can help optimize your next investment – read the report now.
by GlobalData
Enter your details here to receive your free Report.

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