Flore, a restaurant in the Castro district in San Francisco, debuted the egg-free product in its “Just Scramble Flore” meal item. The dish features Hampton’s latest plant-based creation that resembles a fluffy pile of eggs, along with sautéed spinach and mushrooms.
The “Just Scramble” is made of mung bean protein, canola oil, water and salt and took the company five years to develop the right recipe.
"We were lucky enough to find something that has impacted our food system for thousands of years and turn it into a meal that will impact it for thousands more," said Josh Tetrick, Hampton Creek's cofounder and CEO. “Launching Just Scramble is the culmination of years of hard work by our talented team."Read More