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

SANAGARA Egg features properties similar to egg albumin. During the germination process, soybean protein molecules are broken down, enabling it to solidify at the same temperature and heating time as egg albumin. The hybrid liquid egg, a mixture of SANAGARA Egg and chicken eggs, retains the delicious taste of eggs and can be used with the same cooking methods as conventional processed egg products. The blend of plant-derived ingredients contributes to lower cholesterol and higher dietary fiber intake.

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.