Float Foods, a Singapore start-up enterprise pioneering food technologies and innovations in plant-based food, has been awarded ‘Best Health or Wellness Food’ at the World Food Innovation Awards 2022, for its plant-based OnlyEg White formulation.
The eighth edition awards ceremony was held on 21 March during the International Food and Drink Exhibition (IFE) at the ExCeL Centre, London. Winners across 25 categories were chosen from 22 countries by a judging panel that included senior figures from Selfridges, JourneyFoods and Mission Ventures. Other finalists in the same category were established plant-based food companies such as ALDI and Heura Foods.
“We have always rooted our innovations in cutting-edge science to tap into functional properties of plants to uncover new methods of plant-based foods that address both health and wellbeing. The award is not just a testament to our team’s hard work, but also affirms our ‘Food as Medicine’ ethos that has been the core of our endeavours since day one,” Vinita Choolani, founder and CEO of Float Foods, said in a statement.
OnlyEg White is one of the key products that is moving up the pipeline in a proprietary line of plant-based liquid whole egg technologies that the start-up intends to manufacture in Singapore by the fourth quarter of this year.
Made from legumes, it is a 100 per cent plant-based egg white substitute that can offer 10gm of protein per 100gm, which is equivalent to the protein content of a chicken egg white. Springy, bouncy, and very much matching the taste and appearance of avian egg whites when cooked, it is cholesterol-free, gluten-free, and contains no added sugar or artificial colouring—or poses any risk of animal-transmitted diseases such as salmonella.
The start-up intends to make OnlyEg White available in a bottled liquid format for ease of use, which can easily be cooked in a frying pan as one would for regular egg whites. Its standalone format allows for versatile uses in egg white omelettes or in Asian style “egg drop” soups. It can also be paired with OnlyEg Yolk—Float Foods’ plant-based egg yolk substitute— to become an animal-free, nutrient-dense sunny-side-up.
Float Foods first unveiled its plans to commercialise OnlyEg, a nutrient-dense, plant-based liquid whole egg substitute that offers both an egg yolk and egg white replacement with a successful proof-of-concept in October 2020.
In February this year, the company filed a PCT patent application for breakthroughs in nutritional enhancements of both of OnlyEg’s Yolk and White formulations and is on track to begin manufacturing by its fourth-quarter projection in its new 4,000 sq ft pilot plant in Hersing Kitchen.
In addition to the OnlyEg Yolk and White formulations, Float Foods’ entire OnlyEg line—comprising shreds and patties formats that will be launched by the second quarter of this year through a distribution agreement with Classic Fine Foods—were named finalists across four other categories of the food innovation awards, the statement said.
For more information, visit www.floatfoods.com
