Start Up Aims To Replace Eggs With More Sustainable Vegetable Proteins
Josh Klein used to work on vaccine development for HIV, but these days he focuses on a different biochemical conundrum: making cakes moist and fluffy. He insists he’s still making a difference. As director of biochemistry research at Hampton Creek Foods in San Francisco, Klein is on a mission to systematically identify and replicate every single culinary function of chicken eggs—using plant proteins. Although Hampton Creek’s founder, Josh Tetrick, is a vegan, his goal is not to convert others....