Animal-based foods are accessible, flavorful, nutritious and inexpensive, add to that strong lobbying and you’ll get why it’s the base of our daily diet. Who cares if it’s polluting, wasteful and harmful to animals, humans and the environment? We do, and so does an entire generation. And, we’re going to do something about it. We’re going to make plant-based foods Accessible, Flavorful, Nutritious, Affordable, Less Polluting, Less Wasteful and most importantly, Harmless to animals and people. And that should be enough to tip the scale, to transform the alternative to become the main ingredient of our daily diet and make the current animal-based foods – the alternative.
PLANT BASED FOODS
THE OBVIOUS CHOICE
Zero Egg is a nutritious plant-based egg that tastes, looks and functions like a real egg. With Zero Egg you can make omelets as well as baked goods, pasta and sauces without using eggs.
We are committed to creating a new reality in plant-based foods. Our management brings together the experience and expertise to turn a big idea into an innovative new reality.
© 2019 All Rights Reserved to Zero Egg
Tammy Meiron holds a Ph.D. in Chemistry, Biochemistry and Food Science from the Hebrew University, Israel.
Tammy has over 20 years of experience in product development. Proven experience in leading development processes and transition to industrialization, in global companies and start-ups. Tammy has extensive experience in the field of proteins as the proteins production department head at the global company MERCK.
Liron is a business leader with vast experience in introducing innovative products to the market. Experienced FMCG Marketing manager from Nestle IL and a global product department manager from SodaStream.
Liron holds a B.S.C in Food and Biotechnology Engineering from the Technion Haifa and an MBA in Business Management from Tel-Aviv University.
Amiel has 40 years of varied experience in the food industry, a management member in Supersol, a leading Israeli food retail chain. Amiel was the first entrepreneur in Israel to develop gluten-free products and established a company that sold mixtures for making gluten-free products to the largest food manufacturers in Israel. Amiel invented Zero Egg after recognizing the food industry’s need for egg replacement.
Yael Prigat holds a B.Sc in Biochemistry and Food Science from the Hebrew University, and an M.Sc in Applied Chemistry from the Hebrew University, Israel.
Yael combines the knowledge she acquired in food sciences with her expertise in surface chemistry and applies it to her daily work at Zero Egg’s R&D laboratory.