With the urgent need to switch to a more sustainable diet, meet the food technologists coming up with some edible solutions
When Grace O’Brien’s friends said they could never go vegan because eggs were “in everything”, it got her thinking about creating an alternative. She experimented with different beans and bases for the recipe, including soy, pumpkin and lentils, to make an egg-like substitute that tasted close to the real thing.
“I started by tinkering around with different ingredients and eventually got to something that worked pretty well, but I wanted to take it to the next level – that’s when I sought out a PhD food scientist to help me,” says O’Brien, who studied design and engineering at Stanford University.
