Hampton Creek’s CNBC Article is Part of “Disruptor 50” List

CNBC, for the past few years, has come up with a list of fifty start-up companies that are doing business differently. Companies come from many industries, the 2015 list represented sixteen industries, and provide unique procedures, technologies, philosophies, or ways of utilizing ingredients, providing new services, or revolutionizing traditional business practices. Hampton creek’s CNBC article highlights the company’s position at number twenty-four on the list. It is on the list due to their use of food technology to develop plant-based substitutes for eggs, processed sugar, animal products, and artificial ingredients.

The caption for the article “Eggs-without the chickens” is justified with comments that the Avian flu bringing about an egg shortage has helped pushed the company forward in a big way. The Chief executive officer (CEO) Josh Tetrick indicated that the plant based alternative, which is actually a specific pea plant, is almost half the cost of using real eggs in products. The egg-less products, which includes Beyond Eggs and Just Mayo are also environmentally-friendly because they use less land and water to produce. That also makes them cost-effective, healthier, and available for people of all income brackets.

Produces are available at neighborhood grocery stores, department stores, bargain stores, health food chains, and warehouse food outlets. Future products will include dessert mixes, pancake mixes, and a breakfast patty. Another plant-based independent company, Impossible Foods, also made the list at number forty-two. Their focus is creating plant-based substitutes for meats and cheeses. Changing the way food is grown and produced will make healthy options plentiful and more affordable. It will also lessen reliance on expensive and bacteria-laden animal products, genetically modified organisms (GMOs), and artificial ingredients that strip the nutrition out of the foods eaten by the masses.

As the world population grows, finding more efficient ways of producing healthy food will be a key to long-term survival. The efficiency of the processes that make products affordable will begin to help people consume food with more nutritional value, rather than consuming cheaper foods that are fatty and filed with chemicals and preservatives. The combination is becoming the focus of more and more independent companies, and larger companies have begun to follow that lead.