Zero Egg

# Zero Egg: Plant-Based Egg Technology Company

High-Level Overview

Zero Egg is a food-tech company that develops plant-based egg alternatives designed to replicate the taste, texture, and functionality of conventional eggs across all culinary applications.[1][2] Founded in 2018, the Israeli startup creates powder and liquid egg substitutes made from a proprietary blend of plant proteins—including soy, potato, pea, and chickpea—that can be used in omelets, baked goods, sauces, and other traditional egg-based dishes.[1][6] The company targets food service operators and manufacturers seeking sustainable, nutritionally optimized alternatives to conventional eggs, positioning itself at the intersection of the plant-based food movement and industrial food production.

The company's mission centers on reforming the global food system by making plant-based alternatives more accessible and environmentally sustainable.[2] Zero Egg addresses a critical market opportunity: as consumer demand for plant-based proteins accelerates, the company offers a solution that maintains culinary versatility while reducing the environmental footprint associated with conventional egg production.

Origin Story

Liron Nimrodi, a 15-year plant-based food advocate, co-founded Zero Egg in 2018 through Strauss-The Kitchen, an Israeli food-tech incubator co-run with the Strauss Group, one of Israel's largest food manufacturers.[1][2] This partnership proved instrumental—rather than starting from scratch, Nimrodi gained access to both institutional support and industry expertise from an established food conglomerate, accelerating the company's development and market entry.

The founding emerged from a clear gap in the market: while plant-based alternatives had proliferated in meat, milk, and cheese categories, no compelling plant-based egg solution existed that could function across diverse culinary contexts.[1] Nimrodi's personal commitment to plant-based living combined with her recognition of this industry need created the catalyst for Zero Egg's launch. The company achieved early traction by securing over $1 million in funding and officially entering the US market in 2020, positioning itself as a B2B solution for food manufacturers and restaurants rather than a direct-to-consumer brand.[1]

Core Differentiators

• Functional versatility: Unlike many plant-based alternatives that excel in specific applications, Zero Egg's formulation scrambles, bakes, and functions across traditional egg use cases—from omelets to pastries to sauces.[1][5][6]

• Nutritional optimization: The product delivers significant health advantages over conventional eggs: 15 calories per serving versus 68 calories in a real egg, with zero cholesterol and low fat content.[1]

• Industrial-grade formulation: Zero Egg offers both EGG Basics (for traditional egg dishes) and BAKE Basics (optimized for baking), available in powder form for easy integration into commercial food production.[1]

• B2B positioning: Rather than competing in the crowded direct-to-consumer plant-based market, Zero Egg targets food service operators and manufacturers, enabling the company to scale through institutional adoption and influence industry norms at scale.[1]

• Proprietary plant protein blend: The combination of soy, potato, pea, and chickpea proteins creates a formulation that achieves both taste parity and functional equivalence to conventional eggs.[1]

Role in the Broader Tech Landscape

Zero Egg operates within the accelerating alternative protein movement, a sector experiencing substantial investment and consumer adoption as climate concerns and health consciousness reshape food systems globally. The company's timing is strategic: the plant-based food market has achieved mainstream acceptance in developed economies, with flexitarian consumers (those reducing but not eliminating animal products) representing a growing demographic.[1]

The company's focus on ingredient-level innovation rather than finished consumer products positions it as infrastructure for the broader plant-based ecosystem. By enabling food manufacturers and restaurants to incorporate plant-based eggs seamlessly into existing product lines and menus, Zero Egg amplifies the reach of plant-based adoption beyond dedicated vegan consumers to mainstream food systems.

The Israeli food-tech ecosystem, supported by institutions like Strauss-The Kitchen, has become a notable hub for agricultural and food innovation. Zero Egg exemplifies how emerging markets can develop specialized expertise in sustainability-focused food technology, competing globally despite geographic constraints.

Quick Take & Future Outlook

Zero Egg is positioned to benefit from three converging trends: regulatory pressure on industrial agriculture, consumer demand for sustainable proteins, and food manufacturers' need for scalable plant-based solutions that don't compromise on functionality or cost. The company's B2B model provides a pathway to rapid scaling—each restaurant chain or food manufacturer adoption multiplies consumer exposure exponentially.

The vegan egg market is projected to grow by nearly $1 billion by 2028, and Zero Egg's early-mover advantage in functional plant-based eggs positions it to capture significant market share as this category matures.[3] The company's recent patent activity (as of February 2025) suggests ongoing product development and intellectual property protection, indicating continued innovation beyond its initial formulations.[3]

The critical challenge ahead will be achieving price parity with conventional eggs at scale while maintaining product quality—a hurdle that will determine whether Zero Egg becomes a niche premium product or achieves the mainstream adoption its founders envision. Success would represent a meaningful shift in how industrial food systems incorporate plant-based alternatives, transforming them from novelty items to standard ingredients.