Today, neat® foods announced the launch of a foodservice size of their new, all-natural, vegan egg replacement called the neat egg derived from chia seeds and garbanzo beans. The shelf stable egg replacement is already available nationwide online (http://www.eatneat.com) and in select grocery stores throughout the country, including Whole Foods, who will launch it throughout their Midwest locations in March.
LANCASTER, Pa. (PRWEB) February 25, 2015
“We’re excited to provide commercial bakeries and other foodservice establishments with a complete protein egg replacement free of chemicals and other artificial fillers. We identified this opportunity as the retail pack grew traction among consumers, and retailers alike. An all-natural egg replacement has been one of the most requested items from our customers, and we began getting the same requests from commercial bakeries, says neat® President & CEO, Gavin Mutter. Eggs are an essential ingredient with bakeries. Price competitiveness of the neat egg, coupled with the gluten free and vegan consumer trends throughout the country, make this product a perfect solution for today’s evolving consumer.
Commercial large scale bakers are agreeing. We have recently switched all of our gluten-free and vegan items to using the neat egg replacer and noticed a dramatic difference vs. brands we previously used. The quality, texture, and taste of our products have been dramatically enhanced. The allocation and form of chia seeds and garbanzo beans gives the perfect elasticity and leavening of a real egg, which is essential in baked goods and fresh bread. The ease of use and quality made the neat egg an obvious choice. I confidently and wholeheartedly recommend this product to anyone looking for an egg replacement, said Shannon Peffley, owner of Betsy’s Bakery in Camp Hill, PA.
The product will be showcased at the Natural Products Expo West Show in Anaheim, CA, March 6, 7, and 8 at booth #6206 along with the company’s line of meat replacements. The neat egg foodservice size is available in a 24 ounce pack and makes the equivalent of nearly 100 eggs. Commercial bakeries add 2 tablespoons of water to 1 tablespoon of the neat egg mix to yield 1 egg and can scale with volume. The product is priced in line with traditional eggs“ making it a viable replacement in recipes like cakes, cookies, breads, and other baked goods. The neat egg was developed for use as an ingredient in recipes where eggs are binders and leavening agents.
The neat egg foodservice pack is the latest in the company’s line of meat replacement mixes launched in 2013, which include Original, Italian, Mexican, and a Breakfast sausage flavor. New in 2014, neat’s meat replacement mixes were also made available in the foodservice channel to accommodate restaurants looking to offer tastier vegetarian and vegan dining options to their patrons. The company is in the process of finalizing its second round of funding and actively seeking investors, in addition to planning a line of frozen products which they hope to launch in the near future throughout the foodservice channel.
For more information about neat®, please visit http://www.eatneat.com.
About neat Foods
Neat® offers 100% all-natural, innovative gluten and soy-free vegetarian/vegan foods to consumers who are looking to reduce or eliminate animal based protein in their diets without sacrificing their favorite recipes. Neat Foods was founded in March of 2012 and continues today with four shelf-stable meat replacements including Mexican, Italian, Original and Breakfast sausage flavors, and the neat egg, an all-natural egg replacement. Their line of products is produced by VisionCorps, who provide employment and rehabilitation services for the blind and visually impaired. The neat® brand is now available in nearly 2,000 grocery stores across the country, and was developed by Phil and Laura Lapp in 2011 who serve on the board and are actively involved in the company today.
Media Contact: Declan Murphy, neat foods, 866-637-neat (6328) x 702, declan(at)eatneat(dot)com