April 14, 2026

 

Japanese vegan egg producer partners with university on recreation of functionality of eggs with plant-based ingredients

 

 

Japanese vegan egg producer Umami United has partnered with the Tokyo Denki University on a research project to recreate the functionality of eggs with plant-based ingredients.

 

"Reproducing egg functionality using plant-based ingredients remains a major technological challenge that has not yet been fully realised globally," said Hiroto Yamazaki, chief executive officer of Umami United.

 

Through the joint research programme, the two entities "aim to scientifically elucidate egg functionality and deliver new options to the global food industry as a food technology originating from Japan".

 

Globally, a third of all chicken eggs are used for food manufacturing, appearing in everything from baked goods and confectionery to processed foods and protein bars. They're revered for their ability to foam, gel, bind and emulsify, as well as provide structural and physical properties that underpin product quality and manufacturing. Eggs aid in thermal coagulation, water and shape retention, as well as flavour enhancement, while being an excellent source of protein. According to Umami United, they effectively serve as a "foundational infrastructure of the global food system".

 

"Eggs exhibit excellent properties such as heat-induced coagulation, foaming, and emulsification, making them widely used in processed foods, confectionery, bakery products, and meat processing," said Prof Akihiro Handa from the university's Department of Life Science. "These functionalities are primarily derived from egg proteins." It's his namesake lab that's collaborating with Umami United, building on his extensive research on the physiochemical properties of egg proteins. The startup will leverage its technological capabilities to produce plant-based ingredients and develop advanced processes that more closely replicate eggs' multifunctionality.

 

The project's scope primarily entails the development of manufacturing processes for vegan egg alternatives, and research on the functional properties of plant-based ingredients and their impact on food quality when incorporated into food products.

 

"By leveraging our expertise in controlling the physicochemical properties of egg proteins, we aim to develop manufacturing technologies and applications for plant-based protein products that can be appreciated by people around the world," said Handa.

 

Umami United aims to apply egg functionality to plant-based foods to expand sustainable food options. By collaborating with Tokyo Denki University, it hopes to boost the domestic food tech workforce by helping develop the next generation of researchers and professionals in the space.

 

The startup already sells its egg alternative to foodservice operators internationally, and has raised over $3.6 million in capital, with the latest funds coming from a $2 million Series A round last October, which it said it would use to deepen R&D, expand capacity, and accelerate international expansion, with a focus on North America.

 

In a LinkedIn post, Yamazaki called the partnership a "critical step towards building a more stable and scalable food system – beyond traditional egg dependency".

 

The company is taking its approach global. "We are actively working with food manufacturers worldwide – especially in bakery and confectionery – who are facing challenges with egg supply, cost, and formulation."

 

- Green Queen