Proprietary technology enables food manufacturers to produce plant-based egg whites and yolks as ingredients

Float Foods, a Singapore-based food technology and innovation company, has received the FSSC 22000 (Food Safety System Certification) License for its proprietary plant-based Raw Egg Yolk and White facility to manufacture plant-based egg yolks. 

Float Foods’ proprietary plant represents the potential to revolutionise the food industry by providing a sustainable and scalable solution for producing egg whites and yolks, potentially freeing manufacturers from costly supply chain intervention and animal and resource issues.

Float Foods built the facility with the technical capacity to manufacture alternative, protein-rich eggs that are commercially viable at scale and are offering the technology to food manufacturers who do not have access to plant-based raw yolks and whites for industry use. The proprietary raw yolks and whites are true-toform, and comparable to their traditional counterparts in terms of taste and texture. The yolks are incorporated into multiple applications, ranging from pasta, sauces, and mayonnaise.

“OnlyEg’s technology is targeted at food manufacturers who want to produce alternative egg yolks as a solution to hen eggs in their current manufacturing practices,” said Float Foods Founder and CEO, Vinita Choolani. “We are thrilled to unveil this revolutionary technology to the world. Our machine represents a significant breakthrough in the development of plant-based alternatives to animal products. It will enable food manufacturers to meet the growing demand for sustainable and ethical food options without compromising on quality or taste.”

“We’re seeking to collaborate with forward-looking MNCs targeting innovation, sustainability, and ways to cut GHG in their food production. If they are looking for alternative egg as ingredients, consumer-friendly finished products that are healthy and clean, we have the proprietary tech and a ready menu.”

Float Foods is now working with a number of food manufacturers to bring its plant-based egg ingredients to market. The company is confident that its technology will have a major impact on the food industry, and is committed to working with partners to create a more sustainable and equitable food system.

Key benefits of the Float Foods machine to food manufacturers: 

• Produce plant-based egg whites and yolk products that would require hen eggs 
• Enable food manufacturers to meet the growing demand for sustainable and ethical food options 
• More cost-effective and resource-efficient than traditional egg production methods 
• Produce nutrient-rich food free from cholesterol 

Proprietary Tech 

The pilot production facility for OnlyEg’s plant-based egg yolk and white in Singapore, owned and operated by Float Foods, is a game-changer in the alternative protein egg space. The company has filed several patents for its range of plant-based eggs, including the Poached, Beaten Egg, and Sunny Side Up. It has also filed a patent for the method of manufacturing the alternative egg yolks as an ingredient. 

The egg industry produces 76.7 million tonnes¹ of eggs, where food manufacturers are the major users of raw yolks and whites to make consumer cakes, muffins, sauces, and pasta. 

“One large manufacturer told us the company uses 3 million eggs per day, and that they face supply and breakage issues, in addition to the additional costs of disposing 3 million egg shells per day,” Choolani adds.

The OnlyEg Raw Yolk machine uses a process to create plant-based egg yolk. The result is a finished plant-based egg yolk presented in capsules, that can be sold frozen to facilitate a longer shelf life. The current Yolk line boasts a production capacity of almost 2000 egg yolks per day shift. With planning and integration, capacity could be increased even further.

“Large food manufacturers can collaborate with us to launch innovative egg products such as Poached Egg, Hard and Soft Boiled, Sunny Side up and Raw Yolks and Egg Whites at scale. We actively seek partnerships with MNCs to leverage our tech and co-develop healthy protein rich food for today’s consumer seeking egg-free, cholesterol-free, and cleaner options for their diet and lifestyle.

“We have succeeded in optimising the protein in our egg yolks and whites, making the value chain of alternative proteins more scalable, and therefore more efficient.”

OnlyEg’s plant-based egg yolks and egg whites are made with ingredients such as soy and pea proteins and offer an egg-like texture. The machines are designed to allow the yolks to ooze, while the egg whites have a bouncy elastic texture and elasticity. 

The yolks and whites offer an alternative solution to traditional hen eggs. They can be served ‘raw’ with little risk of salmonella or used at scale as an ingredient in various products, such as pasta, noodles, sauces, pastries, and baking products.

Global Plant-based Market 

On top of the plant’s international FSSC certification, it is also Halal certified, leveraging the global Halal market, which, according to Global Halal Market Worth, is estimated at more than US$2 trillion². 

In 2021, the global vegan egg market experienced a year-on-year (YOY) expansion of 6.9 percent, reaching a value of $1.5 billion, and is expected to reach sales of $3.3 billion by 2031 at a CAGR of 8.3 percent³. 

The rising risks associated with salmonella and antibiotic-resistant bacterial foodborne illnesses linked to hen eggs have contributed to an increased interest in plant-based eggs. “We all know animal-sourced eggs contribute to greenhouse gas emissions. We can now offer a solution for all of these issues with our innovation,” she continued.

Environmental Impact 

The livestock industry is a major contributor to global emissions. Traditional hen egg production requires vast amounts of land, water, and feed, contributing to deforestation, water scarcity, and resource depletion. Egg farming results in habitat destruction and the endangerment of species. 

Fluctuations in the agriculture, farming and export of hen eggs including world events such as the recent outbreak of Avian flu, wars, and the recent pandemic, impact consistent egg supply and, consequently, the pricing of egg ingredients. 

“With our innovation, the control and production quality is somewhat simplified. We can work with manufacturers to evaluate and substitute raw materials for their properties and pricing. The variability allows for customisation, enabling egg output with different functionalities, and pricing.”

Diet and Disease in Asia 

Asians are faced with limited access to nutritious food and are at higher risk for diet-related illnesses, such as high blood pressure and heart disease. In 2017, high non-HDL cholesterol was responsible for approximately $4 million worldwide deaths, half of which occurred in East, Southeast, and South Asia⁴. 

“By 2050, dietary changes could free up several million square kilometres of land, and reduce global carbon dioxide emissions by up to eight billion tonnes per year, relative to business as usual, the scientists estimate⁵.”

Backed by Singapore Institutions 

Float Foods received funding from the Enterprise StartupTech SG Grant and Temasek Foundation for setting up the plant.

“Temasek Foundation has been supporting disruptive innovation that creates a positive impact for our planet. We are happy to have been a partner in Float Food’s journey to produce sustainable and viable plant-based eggs. Together, we achieve our shared vision of food resiliency for all, “ Mr Lim Hock Chuan, Head of Programmes, Temasek Foundation. 

Float Foods employed the expertise of scientists Professor Jeyakumar Henry and Dr Shaun Sim from A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI) for optimising the proteins in its egg formulations.

“We are delighted to have partnered with Float Foods to assist them in optimizing the protein in their alternative eggs. The eggs will benefit consumers seeking a high protein and zero cholesterol egg alternative,” Dr Shaun Sim, Singapore Institute of Food and Biotechnology Innovation, A*STAR.

Float Foods closed a pre-series A round in November 2023. The company says it is co-developing new products with food manufacturers and are in discussion with companies in the UK and US. 

“Float Foods Singapore aims to become a global innovation company, leading the way for a completely new food system for healthy, clean living, with food tech capability and products”, adds Choolani.

“I wish to express our sincere thanks to A*STAR, Enterprise SG and Temasek Foundation for their support throughout these past two years, as we faced challenges to build this facility. The license signifies a critical milestone in our mission to scale egg production, and enable manufacturers to reduce their reliance on hen egg supply.” 

Key benefits of Float Foods’ alternative, plant-based egg: 

• Reduces Carbon Footprint: Plant-based eggs generate significantly less greenhouse gas emissions compared to traditional egg production. The livestock industry is a major contributor to global emissions, and by choosing plant-based eggs, consumers can impactfully reduce their carbon footprint.
• Preserves Natural Resources: Traditional egg production requires vast amounts of land, water, and feed, contributing to deforestation, water scarcity, and resource depletion. Plant-based eggs are resource-efficient, which aligns with our commitment to protect natural resources and promote sustainability. 
• Conserves Biodiversity: Conventional egg farming often results in habitat destruction and the endangerment of species. Plant-based eggs are cruelty-free and do not harm wildlife or ecosystems, in line with our responsibility to preserve biodiversity. 
• Eliminates Supply Chain Disruptions & Costs: Fluctuations in the agriculture, farming, and export of chicken eggs, including world events such as the recent outbreak of Avian flu, wars, etc., which all impact factors from the consistent supply to the pricing of egg ingredients which in turn, affect production. On-site plant-based egg production at scale solves these issues. 
• Healthier Diets: In addition to their environmental benefits, plant-based eggs offer a healthier option for consumers. They are cholesterol-free and lower in saturated fat, supporting overall well-being and reducing the strain on healthcare systems.
• Empowers The Consumer: By choosing plant-based Eggs, consumers can drive positive change. Small shifts in dietary choices collectively make a significant difference in reducing the environmental impact. 

About Float Foods 

Float Foods Pte Ltd is a Singapore-based food technology company founded by Vinita Choolani that is developing innovative plant-based egg alternatives to animal products. The company’s mission is to create a more sustainable and equitable food system by developing innovation in food technology. The company has designed and built a scalable manufacturing process to produce plant-based yolks and whites at scale. 

Prior to this, the company launched its first ready-to-eat OnlyEgTM products, such as Omelette and Patties, in Singapore in Q4 2022. The products have already seen adoption amongst top Hotels and Cafes, including Marina Bay Sands, Shangri-La Singapore, Fairmont Singapore, Conrad Centennial Singapore, and well-known cafes and restaurants. 

The company has won multiple awards: OnlyEg XL Omelette won Best Plant-Based Functional Product at the World Plant-based Innovation Awards (US), OnlyEg Eg White won Best Health and Wellness Food in the World Food Innovation Awards 2022 (US), OnlyEg Poached Eg won Best Convenience product in the World Plant based Innovation awards 2023 (UK).

For more information, please contact:[email protected].

1. https://www.internationalegg.com/resource/global-egg-production-continues-to-grow ↩︎
2. https://www.statista.com/topics/4428/global-halal-market/#topicOverview ↩︎
3. https://www.factmr.com/report/vegan-eggs-market ↩︎
4. https://www.nutraingredients-asia.com/Article/2020/06/04/Asia-s-cholesterol-explosion-Diet-a-keycontributor-to-huge-rises-across-the-region-new-data ↩︎
5. www.nature.com/articles/d41586-019-02409-7 ↩︎