In your opinion, what does it take for a startup to be successful? Also, it is an interesting experience to meet people from other startups, and to understand their mindsets and company journeys. In our daily work, many ideas come up and we don’t always have time to fully evaluate which ones to pursue. Silvan: ProVeg Incubator is a great opportunity for us to reflect on Eggfield and grow as entrepreneurs. Why did you decide to join the ProVeg Incubator? Together we search for solutions to optimise our product and the bakery’s recipes. As our headquarter is at a plant-based bakery, which uses our product, we can observe the development process and any challenges they have. What is it that makes your company unique?ĭavid: We are working very closely with the food industry. Completing our team we have Magdalena who is a food scientist and is responsible for R&D. This has provided him with relevant skills and extensive know-how of the food industry. Silvan: David is my Co-Founder, he is a food engineer who has worked in extraction and food processing. Due to his background, Silvan knows about building a company and has many contacts in the baking industry. Silvan is one of the Co-Founders and is responsible for marketing and financing. Tell us about your team – who are you and why are you the right people for the project?ĭavid: Our team consists of three members: Silvan Leibacher, David Ebneter, and Magdalena Herren. Thus, the first white egg-free Gingerbread was created and Eggfield’s journey began. For this reason, Silvan and I (I am a food scientist) developed an egg substitute. Silvan Leibacher is a Co-Founder of the Leibacher Biber-Manufaktur, which produces sweet plant-based pastries.įor their white Gingerbreads, the team was looking for a plant-based egg alternative, but couldn’t find any that offered the same results as animal-based eggs. Where did the idea for your company come from?ĭavid: The idea to develop a purely plant-based egg came from the industry itself. Already by replacing these eggs that are used as ingredients global greenhouse gas emissions and animal harm can be greatly reduced.
They are just another ingredient in a product. Often, consumers are not even aware that they are consuming eggs. More than half of the eggs produced globally (1.2 trillion) are used as industrial ingredients in consumer products. We can achieve this by creating plant-based egg alternatives with the same functional properties as animal-based eggs! Our aim is to support food industry partners in their transition to plant-based product ranges. Silvan: EggField is developing egg alternatives for use in baking and cooking. What does your startup do and what is your mission?
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