Berlin foodtech startup Perfeggt has just closed €2.5 million for its chickenless egg product.
The company, founded in 2021 by Tanja Bogumil (CEO), Gary Lin and Bernd Becker (CPO), have released this as their first product, consisting of a protein-rich, complex, plant-based system, including fava bean, that can be prepared as a scrambled egg or omelette in the pan.
The forward-thinking startup has raised €2.5 million during this first seed round. Backers include leading AgriFood investors from around the world such as EVIG Group, Stray Dog Capital, E²JDJ, Tet Ventures, Good Seed Ventures, Sustainable Food Ventures and Shio Capital, early investors in global companies like Beyond Meat, Gorillas and Good Catch.
Plant-based products, such as oat milk and vegan sausages, are on the fast track to becoming a booming global market. Many consumers now find themselves opting for these plant-based options, regardless of their general dietary restrictions. Plant-based is becoming the norm, rather than the exception. The market for alternative eggs remains untapped until now, and it is a product that consumers find the most difficult to replicate.
Worldwide, over 1.3 trillion eggs are consumed annually with 110 billion eggs in Europe alone. The plant-based liquid egg alternative from Perfeggt is formulated from field bean proteins and can be fried in a pan just like the traditional egg.
Tanja Bogumil, CEO of Perfeggt, said: “With Perfeggt, we are offering a real alternative for one of the most popular animal proteins in the world, we’re more than convinced that it’s about time to rethink the egg as part of our daily diet with plant-based proteins and data-driven technology.”
The foodtech company is on a mission to bring sustainable, plant-based products to everyone’s kitchen table through dedicated research and development into the best alternatives. They are researching plant-based protein sources and the combinations that come closest to the nutritional and functional properties of the original animal product, ensuring that the plant-based proteins become foods that are similar in texture, smell and flavour.
Bernd Becker, Perfeggt’s Chief Product Officer, explained: “We are aware that taste and texture are key. That is why we are laser-focused on matching the right plant-based proteins and lipids that allow us to replicate the exceedingly complex multifunctional and versatile characteristics of an egg and its indistinguishable taste.”
Perfeggt’s debut product will initially launch in early 2022 in Germany, Switzerland and Austria, with further European expansion in the coming months.
