When Grace O’Brien’s friends said they could never go vegan because eggs were “in everything”, it got her thinking about creating an alternative. She experimented with different beans and bases for the recipe, including soy, pumpkin and lentils, to make an egg-like substitute that tasted close to the real thing.

 .

“I started by tinkering around with different ingredients and eventually got to something that worked pretty well, but I wanted to take it to the next level – that’s when I sought out a PhD food scientist to help me,” says O’Brien, who studied design and engineering at Stanford University. The slightly nutty flavour of chickpea eventually won out – her alternative to eggs are made from chickpea flour – and last year her business, Peggs, was born. Grace O’Brien, founder of Peggs O’Brien hopes it will help make veganism more accessible: “Behaviour shifts are often caused by the availability of good options. For example, there are so many alternative milk options, even those who aren’t vegan have started to enjoy them. The alternatives are so accessible and delicious that it can change consumer habits.” O’Brien is one of many female food technologists creating new products for environmentally conscious […]

Click here to view original web page at www.theguardian.com