{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Food-tech start-ups aim to crack egg and chicken industry' data-url='/boclips/videos/5c54bd1dd8eafeecae131b3f' data-video-url='/boclips/videos/5c54bd1dd8eafeecae131b3f' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nFood-tech start-ups aim to crack egg and chicken industry\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eThese chefs are looking to crack the food industry in an entirely new way. Funded by Silicon Valley investors and Bill Gates, this food production company is seeking to produce egg-like products from plants and beans. Research chefs bake...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eThese chefs are looking to crack the food industry in an entirely new way. \u003cbr/\u003eFunded by Silicon Valley investors and Bill Gates, this food production company is seeking to produce egg-like products from plants and beans. \u003cbr/\u003eResearch chefs bake cookies and cakes, whip up batches of flavoured mayonnaise and pan-fry omelets and French toast - all without eggs.\u003cbr/\u003eHampton Creek seeks to disrupt a global egg industry that backers say pollutes the environment, causes disease outbreaks and confines chickens to tiny spaces.\u003cbr/\u003eIn its food lab, biochemists grind up beans and peer through microscopes to study their molecular structure, looking for plants that can fulfil the culinary functions of eggs. \u003cbr/\u003eSo far, the company has analysed some 1,500 plants from more than 60 countries.\u003cbr/\u003eThe research has resulted in 11 \"hits,\" says Josh Tetrick, the company's CEO.\u003cbr/\u003eHe explains: \"Our approach is to use plants that are much more sustainable - less greenhouse gas emissions, less water, no animal involved, and a whole more affordable -- to create a better food system.\"\u003cbr/\u003eThe egg industry says the public prefers real eggs, and their practices have improved in recent decades.\u003cbr/\u003eBut Tetrick says the food industry is craving innovation: \"It's hyper inefficient. It's degrading to the environment. And this is a massive market.\"\u003cbr/\u003eThe company, which just started selling its first product - Just Mayo mayonnaise - at Whole Foods Markets, is part of a new generation of so-called \"food-tech\" ventures that aim to change the way we eat.\u003cbr/\u003eThe mayonnaise is now sold for roughly the same price as the traditional variety.\u003cbr/\u003eRecreating an egg is a consumer taste challenge says Chris Jones, Culinary Director at Hampton Creek Foods. \u003cbr/\u003e\"It's recreating something that's so integral to your morning. How many people wake up and scramble an egg? They know that taste. They know that texture. If it's going to be off, they're not going to accept it. So it's very important that everything we create is right on point with that or better.\"\u003cbr/\u003eIt soon hopes to start selling cookie dough and a batter that scrambles like eggs when fried in a pan.\u003cbr/\u003e\"If Silicon Valley entrepreneurs are able to create a plant-based product that mimics meet and entices meat eaters to eat it instead of meat and reduce the meat consumption, that could be a win for people's health and also for the environment,\" says Claire Kremen, Co-Director of the Berkeley Food Institute.\u003cbr/\u003eWhile wider palettes may take some pleasing, Tetrick says his potato salad made with egg-free mayonnaise is \"awesome.\"\u003cbr/\u003eAP Television\u003cbr/\u003eSan Francisco, US - 31 October 2013\u003cbr/\u003e1. Close-up of egg-free batter being poured into pan\u003cbr/\u003e2. Mid of chef scrambling batter in pan\u003cbr/\u003e3. Close-up of batter in pan\u003cbr/\u003e4. SOUNDBITE: Josh Tetrick, CEO, Hampton Creek Foods:\u003cbr/\u003e\"Our approach is to use plants that are much more sustainable - less greenhouse gas emissions, less water, no animal involved, and a whole lot more affordable -- to create a better food system.\"\u003cbr/\u003e5. Close-up of beans being poured into liquid in container\u003cbr/\u003e6. Close-up of beans being poured into blender \u003cbr/\u003e7. Close-up of beans grinding in blender\u003cbr/\u003e8. Close-up of researcher looking at blender \u003cbr/\u003e9. Close-up of powder being poured into container \u003cbr/\u003e10. Wide of Hampton Creek food lab \u003cbr/\u003e11. SOUNDBITE: (English) Josh Tetrick, CEO, Hampton Creek Foods: \u003cbr/\u003e\"But food probably more than any other system is really craving innovation. It's hyper inefficient. It's degrading to the environment. And this is a massive market.\"\u003cbr/\u003e12. Close-up of different types of beans \u003cbr/\u003e13. Close-up of yellow beans in palm \u003cbr/\u003e14. Mid of biochemist pouring solution into glass tray \u003cbr/\u003e15. Close-up of finger pointing to chemical test results \u003cbr/\u003e16. Mid of researcher setting up microscope \u003cbr/\u003e17. Close-up of researcher looking through microscope \u003cbr/\u003e18. Mid of researcher pouring batter into blending bowl \u003cbr/\u003e19. Close-up of batter being poured into bowl \u003cbr/\u003e20. Mid of man putting mayonnaise into jar \u003cbr/\u003e21. Close-up of \"Just Mayo\" jars \u003cbr/\u003e22. SOUNDBITE: (English) Chris Jones, Culinary Director, Hampton Creek Foods: \u003cbr/\u003e\"It's recreating something that's so integral to your morning. How many people wake up and scramble an egg? They know that taste. They know that texture. If it's going to be off, they're not going to accept it. So it's very important that everything we create is right on point with that or better.\"\u003cbr/\u003e23. Mid of baker scooping raw cookie dough\u003cbr/\u003e24. Close-up of cookie dough clumps on tray \u003cbr/\u003e25. Mid of baker putting cookie dough tray in oven \u003cbr/\u003e26. Close-up of cookies \u003cbr/\u003eAP Television\u003cbr/\u003eBerkeley, California - 19 November 2013 \u003cbr/\u003e27. SOUNDBITE: Claire Kremen, Co-Director, Berkeley Food Institute:\u003cbr/\u003e\"If Silicon Valley entrepreneurs are able to create a plant-based product that mimics meat and entices meat eaters to eat it instead of meat and reduce the meat consumption, that could be a win for people's health and also for the environment.\"\u003cbr/\u003e28. Pan across food in dishes \u003cbr/\u003e29. Potato salad made with egg free product, \"Just Mayo\"\u003cbr/\u003e30. 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