Throughout our lifetimes, we've seen or heard just about every diet that can be imagined. Some have proven to be mere fads; passing fancies that may have been trendy for a time, but then eventually faded away.
After some period of time, and having suffered through what can almost be considered 'information overload' when it comes to what foods are good for us, and what are deemed harmful and unhealthy, people almost stop listening. What was bad for us last year could be, magically, great for us now. With such great disparities taking place, it seems that the only faction of society that could keep up with all the dietary recommendations and changes would be someone with an advanced degree in nutritional science, or the like.
Recognizing that foods can be manufactured that are healthier for consumers, while at the same time being more affordable, and yes- even tasting better, some companies out in the marketplace are striving for, and succeeding, at doing just that.
The use of eggs in so many food applications has long been a point of contention for many people. The debate over whether eggs are healthy for consumers or not has proven to be a polarizing issue for many years now. Some forward thinking companies, like HamptonCreek, have evaluated this dietary issue, and are moving progressively ahead with producing a line of food products, previously dependent on the use of eggs, now with food alternatives to displace the egg in their makeup.
Egg production and subsequent sales is a $9 billion a year industry. Closer examination of a number of dairies has revealed implorable living conditions for the chickens; some pens housing so many chickens that there isn't even any room for them to stretch out their wings. They are there to produce eggs, and when their productivity dips a bit, they are off to slaughter.
This treatment is a disturbing thought for many. Another is the requisite greenhouse gases these farms produce. At 18% of greenhouse gases produced on a worldwide scale per year, it exceeds the combination of all motorized transportation numbers combined.
Companies that are now producing quality, affordable, and delicious food without using eggs are in some cases relying on the use of plants as viable alternatives to egg use.
It has been found that 92% of the 400,000 species of plants in the world have not been explored. Biochemists and food scientists at leading companies are continuing to test more of the plants to determine what plant varieties, in combination with other elements in the process, will produce superior egg replacement products.
Integrating such use of plants in the diet, supplanting the egg, requires no synthetic engineering so prevalent in egg production. More and more movement in this direction will help save water as well as realize the use of less land to produce this viable product.
The company that is successful in making the transition from eggs to plant products will achieve the objectives of making foods ten times more affordable and ten times more sustainable in the future.
Such companies are building a whole new model when it comes to food production. They are approaching things in an entirely different way, a way that will result in greater, more affordable products that will help sustain our fragile environment at the same time. Extraordinary progress indeed.