Plant-based EGG

SprouTx｜Plant-based EGG事業

Transforming the egg market with a plant-and-egg hybrid innovation.

Using our proprietary technology, “O-SM” (Ochiai Sprouting Method), we have developed a plant-based egg-alternative, called “SANAGARA Egg”, from soybeans. We are now launching a hybrid liquid egg product that combines plant-based and conventional eggs

Our O-SM technology brings soybean proteins closer in molecules size to that of egg proteins.

"SANAGARA Egg" features soy protein molecules that are broken down during the germination process, resulting in small protein molecules similar in size to those of egg albumin. When used in combination with eggs, this innovative plant-based ingredient preserves the delicious flavor of the eggs while remaining compatible with the same cooking methods used for conventional egg products. In addition to cost savings and a stable supply, it delivers health benefits such as reduced cholesterol and increased dietary fiber, as well as contributes to environmental sustainability by reducing greenhouse gas (GHG) emissions.

SprouTx社の“さながらエッグ”は、発芽工程で大豆タンパクの分子が分解し、卵と同じ加熱時間・温度で固まるという卵のアルブミンと同様の特性を有しています。
  • 食物繊維を強化した「さながらエッグ」のメレンゲ
    Meringue made with SANAGARA Egg, featuring enhanced dietary fiber.
  • コレステロールを50％削減した「さながらエッグ」のスクランブルエッグ
    Scrambled eggs made with SANAGARA Egg, featuring 50% less cholesterol.