Clara Foods is working to disrupt food technology by creating the world’s first animal-free egg white, taking chicken out of the equation. This “eggless” egg-white uses fewer land and water resources, while matching the taste, nutritional value, and unique culinary properties of hen-borne egg whites. It works in even the most delicate desserts such as angel food cakes, meringues, and macarons.
A new generation of entrepreneurs, activists and scientists have recognized that the decades-old factory farm model cannot sustain the dietary needs of the people on our planet, and that technology may hold a solution. Therefore Clara Foods is developing a new ingredient line, Clara Whites, to replace egg whites in more applications than any other egg white substitute. They use a proprietary protein functionality matrix to deliver improved volume, foaming, texture, and tensile strength.
CEO & Founder
- Increased performance: Fluffier meringues and lighter cakes
- Free of salmonella and pathogens
- Saving water and land in the process
- Egg-white replacer for everyone