Nationwide consumers and restaurants alike are having difficulty finding eggs, and when they can they’re facing insane prices. According to the USDA, the price of eggs has more than tripled in the last year. This is due to fewer birds producing eggs right now in part due to a severe bird flu epidemic. About 57 million fewer birds to be exact, worse than the last outbreak in 2015. The cause for the outbreak is due to large scale farming operations, a consolidated food supply, and lack of concern for animal welfare.
To combat a nationwide shortage and increased costs, some restaurants are turning to plant-based eggs like Zero Egg to keep their customers happy
To fight back against the shortage and rising costs restaurants are turning to a better-for-all solution: plant-based eggs like Zero Egg.
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“We’re hearing time and again from customers that this HPAI outbreak is impacting their decision to expand menu options to include plant-based eggs,” said Graeham Henderson, Zero Egg’s Director of Sales. “Restaurants around the country were just starting to make a comeback from the slowdowns and labor shortages caused by COVID, and now they’re facing this. But Zero Egg helps flip this pain-point into an intelligent, forward-thinking way to solve the problem. And their customers are happy to enjoy Zero Egg because it has the taste and texture that they love, without them or the restaurant having to pay more. In fact, the operators in some cases are paying less!”
The shortage and increased pricing have led to a spike in sales for Zero Egg’s foodservice business, poaching restaurants and their goers willing to give plant-based eggs a try.
“We’re going to keep seeing bird flu outbreaks. This is our new normal until we prioritize the health of animals, the health of our planet, and our own health. We’re seeing that the cost of cheaply produced food isn’t so cheap after all,” said Liron Nimrodi, Zero Egg’s CEO and Co Founder.
SOURCE: PRNewswire