Plant-based eggs are starting to compete with the real thing

Plant-based eggs are starting to compete with the real thing

In only the last few years, plant-based foods have suddenly snapped up market share in both the dairy and meat markets with alternative versions of milks, yogurts, and convincing faux beef patties. As grocery store upstarts move into new aisles, they’re igniting plant-based coups that have reshaped supermarket economics. Now, the humble mung bean has set up camp in the egg section, and it’s starting to make some noise.