O’Brien hopes it will help make veganism more accessible: “Behaviour shifts are often caused by the availability of good options. For example, there are so many alternative milk options, even those who aren’t vegan have started to enjoy them. The alternatives are so accessible and delicious that it can change consumer habits.”

O’Brien took the opportunity to tackle a problem that had long nagged at her: the paucity of quality vegan eggs.

they could be a tool in the fight against climate change

Choosing clean over processed ingredients does come at a cost. While taste is still relatively easy to achieve (the kala namak provides the sulphurous, eggy flavor), O’Brien is still working on improving the texture of Peggs

Chickpea is a promising ingredient in the plant-based space due to its versatility, protein content, and neutral flavor

Peggs is one of the first plant-based egg options on the market that is versatile enough to work in cooking and baking, just like real eggs

clean ingredients that people can pronounce and trust

Shelf-stable to encourage less waste: Grace decided on a powdered egg format to reduce food waste. In the US ~1 in every 12 eggs gets thrown away due to expiration.