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Following months of anticipation, the UK has just welcomed its first plant-based egg made from mung beans.
The American brand Just Egg has launched in the UK and may be the answer to the country’s allergy and environmental concerns.
Made from mung beans, the product claims to look, cook and taste like eggs – minus the chickens.
With a steadily growing number of Britons exploring more sustainable, allergy-friendly or plant-forward diets, the arrival of this vegan egg could not be more timely.
“We think there’s a huge pent-up demand for it,” says Matthew Glover, founder of Veganuary and chair of the Vegan Food Group, the team behind the UK roll-out.
“There’s not been anything like this on the market so far. So we’re very excited to launch it into the UK.”












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Although headlines around the plant-based food industry often focus on falling sales or investor pullback, Glover sees that as a misread of the bigger picture.
“It’s challenging times,” he admits. “There’s been a lot of misinformation that has been shared. But in the US, Just Egg is very much a growing product. It has 99 per cent of the plant-based egg market … it’s one of the fastest-growing egg brands out there.”
While veganism is often painted as a niche movement, this product is not just for the animal-free faithful.
“[This] product is really for everybody, not just vegans – it’s for anybody that’s plant-curious,” says Glover. “There’s a lot of people that are allergic to eggs, so it’s perfect for those individuals.”
People with diet restrictions because of intolerances or allergies are predicted to account for a significant portion of Just Egg’s market.
Nutritionist and author Rhiannon Lambert sees it as a potential game changer for people with allergies or restrictions and anyone hoping to improve their health without giving up familiar comfort foods.
The UK has some of the highest rates of allergic conditions in the world, with a staggering 44 per cent of British adults suffering from at least one allergy. One in 20 develops an allergy to eggs.
“So many people have different dietary requirements, and we’re looking for something that cooks in the same way, that’s better for the environment,” explains Lambert.

Lambert’s focus is on both nutrition and accessibility. “What’s been lacking in the past with alternatives for eggs is the fact that it’s really hard to get the texture that cooks well and get enough protein,” she says. “Per serving, this has 13 grams of protein.”
This is the closest a plant-based egg has been able to get to the amount of protein in a chicken egg, containing around 5.9 grams (2 oz) of protein “per egg” compared to 6.3 grams in a chicken egg.
While nutrition is a key concern, many opting for this plant-based alternative will be doing it more for the planet than for their health.
The egg industry has recently made moves to develop carbon-neutral farming methods, like offsetting the emissions produced during the production process, but experts remain unconvinced.
“Over 40 per cent of the pollution in UK rivers comes from poultry – that’s both egg production and chicken production,” says Glover. “We don’t have any of those associated pollution problems with a vegan egg.”

For Lambert, the environmental conversation goes beyond carbon offsetting. “It’s the land use that comes with eggs as well,” she says. “This has been made from mung beans … we’re looking at water saving every year for the planet, which is exceptional.”
Abigail Nelson-Ehoff, who leads marketing at the Vegan Food Group, says it takes 53 gallons (200 litres) of water to produce one chicken egg.
“That’s from the feed that’s needed – not just that individual chicken, but all of the feed and the water that can go into growing the feed.”
Instead of importing the product from the US, which would inflate its price and carbon footprint, Just Egg has started production in Europe.
“That allows us to make sure we’re investing in price from our side,” Nelson-Ehoff explains. “We can bring this to the consumer at a price that is feasible … it will be £3.99 (US$5.40) for a pack.”
Despite the boom-and-bust narrative around plant-based products, Nelson-Ehoff sees this moment not as a dip, but a transition.
“We’re probably the youngest category … and if you think of that bell curve of early adopters, we feel we are at the point where it starts to plateau into more of a regular state.”

Flexitarianism – eating more plants without going fully vegan or vegetarian – continues to trend upwards. And for Nelson-Ehoff and her team, the arrival of a credible egg replacement offers more than a novelty.
“Talking to parents with children who are egg intolerant … from a lifestyle point of view, [they] can discover that the health side of things is going to be really exciting,” she says. “Certainly, bringing this to the vegan community is amazing – but this is a product that could mean something to so many more people.”
As Britons continue to grapple with cost-of-living pressures and health and sustainability concerns, the arrival of a plant-based egg could be a timely blessing.
Whether you are vegan, allergic to eggs or simply curious about cutting down on animal products, this invention marks a significant shift in what is possible on the British breakfast plate.
As the conversation around sustainable food continues to evolve, this mung-bean-based newcomer could well become a staple in kitchen cupboards across the country.
The proof, however, will be in the frying pan.


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Food and Drinks

Could plant-based egg be answer to UK’s allergy and sustainability concerns?

Just Egg claims that its plant-based egg, which is made from mung beans, looks, cooks and tastes like chicken eggs. Photo: Instagram/eatjust

Cartons of Just Egg products. Photo: Instagram/eatjust

Just Egg’s plant-based egg on toast. Photo: Instagram/eatjust

First launched in US restaurants in 2017, Just Egg’s plant-based egg has now launched in the UK. Photo: Instagram/eatjust

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Alain Passard at L’Arpege. The French chef, who switched to an entirely plant-based menu at the restaurant on July 21, says he is not worried about his Paris restaurant losing its three-Michelin-star status. Photo: AFP

Passard and his team of cooks carry crates of vegetables from his gardens to be prepared at L’Arpege. Photo: Reuters

A cook prepares a plant-based dish at L’Arpege. Photo: Reuters

A plant-based dish at L’Arpege.

Passard in the kitchen of L’Arpege. Photo: AFP

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Bernick weighed 9kg more 10 years ago (left) than she does today. Photo: Lauren Bernick

Caldwell Esseltyn, now aged 91, and his wife Ann Crile Esseltyn are advocates of a whole-food, plant-based diet. Photo: Instagram/dresselstyn

Hong Kong-based functional nutritionist Beth Wright. Photo: Beth Wright

A vegan recipe for eggplant parmigiana on Bernick’s Well Elephant website. Photo: wellelephant.com

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Will Cole is a functional medicine doctor and author in Pennsylvania, in the US. Photo: Instagram/drwillcole

Alianna Anselmi, a dietitian lead at Allegheny Health Network, says regardless of diet, many people do not get the vitamins they need. Photo: LinkedIn/anselmiaa

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Lifestyle

Food & Drink

Health

Just Egg’s vegan egg has just launched in the UK, one of the world’s most allergic countries, where one in 20 people develop an egg allergy


Just Egg’s vegan egg has just launched in the UK, one of the world’s most allergic countries, where one in 20 people develop an egg allergy.


Could plant-based egg be answer to UK’s allergy and sustainability concerns?

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Just Egg’s vegan egg has just launched in the UK, one of the world’s most allergic countries, where one in 20 people develop an egg allergy

Just Egg’s vegan egg has just launched in the UK, one of the world’s most allergic countries, where one in 20 people develop an egg allergy