Neggst Foods GmbH

Berlin-based start-up Neggst is on a mission to reinvent the egg. The company has developed a sustainable, plant-based alternative that rivals the traditional chicken egg in taste, texture, and functionality, presenting an exciting shift for the food industry. This innovation is led by Dr. Verónica García Arteaga, a food scientist originally from Mexico—where egg consumption is among the highest in the world— who understands the demand for quality protein alternatives that align with both taste expectations and sustainability goals.

Dr. García Arteaga’s journey with plant-based eggs began as a personal quest for a nutritious alternative after eliminating meat from her diet. Relying heavily on eggs for protein, she realized that traditional eggs also posed sustainability challenges. She found no suitable options in stores to replace eggs for savory breakfasts, prompting her to develop one herself. In 2019, while pursuing her PhD in pea proteins at the prestigious Fraunhofer Institute, she embarked on the journey to create a product that mirrored eggs in flavor, nutritional profile, and cooking versatility. Within two years, she had crafted the first prototype of what would become Neggst’s signature innovation.

Since its founding in 2021, Neggst has attracted backing from impact and forward-thinking investors, including the Green Generation Fund and AgriFoodTech Venture GmbH (formerly:BayWa Venture GmbH). The company launched its first commercial product, the “Neggst Patty,” in April 2024, with more exciting options set to launch by early 2025, such as “Poached Neggst,” “Neggst Bites,” and “Scrambled Neggst.” Not only do these products taste amazing, but they are also more sustainable, using up to 75% less water, 70% less land, and emitting 35% less CO₂ than traditional eggs.