The designer develops a plant-based alternative to chicken eggs
Annie Larkins, a graduate of Central Saint Martins in London, tackles food production problems with her oddly shaped chicken egg alternative, made with pea protein, salt and algae-derived acid.
Larkins’ An Egg Without a Chicken project was initiated in response to industrial farming practices used to meet the high demand for eggs, with around 36 million eggs consumed per day in the UK.
“My project is a playful concept that is more open to debate than a simplistic argument that ‘the animal is bad and the plant is good’ is sometimes associated with veganism,” he told Dezeen.
The designer began exploring how design can be used to recreate or enhance the egg without being limited by a hen’s biological capacity.
In doing so, he altered their shape, stretching them or molding them into cubes. But Larkins wanted his replacement to stay true to the original form of the food – with a white and yolk – that had a similar cracked shell, nutritional value and taste and didn’t need birds to do so.
“In the face of climate change, we need to move away from intensive animal husbandry and explore alternative sources of protein,” Larkins explained.
“Currently, there is a growing interest in veganism and the demand for plant-based alternatives is on the rise,” he continued.
“Although alternatives to egg already exist – plant-based or synthetically grown in the laboratory – they overlook the essence of what an egg is,” continued Larkins.
The designer presented the results of her experiment at last year’s Dutch Design Week, which took place in Eindhoven from 19 to 27 October.
The key ingredient in their eggless egg is a pea protein isolate, used to replicate the nutrients in real food.
He used Kala Namak salt – an oven-burned rock salt used in South Asia – to reproduce the “sulfur-like” flavor of egg and an alginate – an acid found in the cell walls of brown algae – to create a similar shape. the yolk that can burst.
In some cases, he added a layer of membrane to hold the mixture together.
To complete the “complete egg experience”, which includes the ability to break it, Larkins created a shell-shaped exterior by dipping the egg in plant-based melted wax and building it in layers, or forming two halves of a shell. and dissolving it together.
“Sure, there are limits to what is worth emulating – and a chicken-free egg is definitely on the verge of absurdity – but I think it’s easier to persuade someone to make a change if you provide an alternative than just tell them to make one. unless, “Larkins argues with Dezeen.
“Some people who choose to be vegan still enjoy the experience of eating meat and should have a meat-like experience without having to defend themselves,” continued the designer.
“The human desire to consume meat and animal products is deeply rooted in cultures globally, and having an alternative that allows for an easy transition to plant-based products seems like a good thing to me,” he added.
Larkins points out that he is not trying to make a commercially viable product, but his recipe is a work in progress that proposes a solution to the problem of feeding a growing population without harming the environment.
He hopes his replacement will leave room for discussions on food supply and production issues in the climate crisis.
“During the experiments it became clear that the alternatives are not automatically better,” he explained. “Some substitutes have their own environmental impact and trade-offs in terms of taste, efficiency and form.”
Larkins isn’t the first designer to experiment with plant-based alternatives to animal products. Designer Julia Schwarz has developed a range of nutritious food products based on a moss fungus called lichen, for life after an apocalypse or on Mars.
Alternatively, Italian bioengineer Giuseppe Scionti of Spanish startup Novameat invented the “first” 3D printed meatless steak based on vegetable proteins such as rice, peas and seaweed.
* Via Dezeen
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
