Egg-free mayo launched in Hong Kong

More than one-point-eight trillion eggs are produced in the world annually says Tetrick, and almost 40 percent of them in the Mainland. Farm fresh eggs are also the cheapest form of animal protein available for consumption, and it has so many uses: binding, leavening, baking, or when fried, poached or scrambled, simply enjoyed for breakfast.

We put the product to the test by asking Professor Hani El-Nezami of Hong Kong University’s School of Biological Sciences to try it with his graduate students. The verdict: (Nats of group)

Professor Hani though is quick to add artificial food doesn’t always necessarily mean - a healthier, more eco-friendly option.

"This is not just...there need to be like really proper...before we can make every health and clean," he said.

Tetrick is keen on selling his egg-free products to the Mainland soon.

"We had the chance to visit numbers of provinces....product facilities, that were potential investors...food service companies and food manufacturing...By the end of this year...products in the mainland," he said.

For now, it’s one step at a time as Hampton Creek focuses on making Just Mayo more accessible in Hong Kong through Mr. Li’s ParknShop supermarket chain in the next few months.