For most of the past year, Hampton Creek has had egg on its face. Top executives tried to oust CEO Josh Tetrick in a coup, the food company’s boardroom emptied out, and Target pulled its faux mayonnaise off shelves.
The San Francisco startup is now trying to clean up its act — and get the egg off not just its face but also breakfast plates, with the help of a new board of directors, fresh funding and a new, egg-free product made from vegetable protein.
Starting Friday, diners at Flore, the Castro district restaurant, who order the $14 “Just Scramble Flore,” a dish made with sauteed spinach and mushrooms, might not realize the eggs they are eating are not from an actual chicken. They are brunching instead on a Hampton Creek plant-based product launched after nearly five years of research to figure out how to turn mung bean protein into something resembling a fluffy pile of eggs.
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