31 May 2024
Climate Connections: Don't put all your eggs in one basket!
Did you know that in just Singapore alone, an average person can eat nearly 390 eggs in a year?
Every stage of egg production contributes to greenhouse gases and other harmful emissions. Scientists from the University of Oviedo in Spain found that the carbon footprint of eggs is similar to that of other basic foods of animal origin, like milk.
So, is there a way to be more environmentally friendly with our eggs?
On this episode of Climate Connections, Vinita Choolani, Founder and CEO of Float Foods lets us in on why she embarked on that journey to create a plant-based egg that can hopefully substitute our love affair with chicken eggs, and where the business is at right now.
Feature produced and edited by: Yeo Kai Ting (ykaiting@sph.com.sg)
Voiced by: Audrey Siek
Photo credits: Float Foods
Music credits: pixabay & its talented community of contributors

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Listen To Her Previous Podcasts:

23 December 2020
Sustainable Singapore: Singapore startup hatches Asia’s first whole commercial plant-based egg
Singapore-based food tech start-up Float Foods is set to launch its plant-based whole egg substitute in the first quarter of 2022. It’s called OnlyEg, and it is made with legumes, and the liquid egg white and spherical yolk come as separate components. Vinita Choolani, Founder & Chief Executive Officer, Float Foods shares why she wanted to create a plant-based egg under Float Foods and how OnlyEg compares nutritionally to a real egg.

Download the podcast.