Exciting Announcement: Zero Egg and NYC’s Plantega Collaborate to Bring Plant-Based Breakfast Options to Bodegas Across the City

Zero Egg is now the exclusive plant-based egg partner for Plantega, bringing healthy and delicious breakfast sandwiches and burritos to more than 40 bodegas and major food delivery apps

Zero Egg, an innovative plant-based egg startup, announces a new partnership with Plantega, a New York City-based startup on a mission to make plant-based food accessible everywhere through a unique plant-based deli in-store model.

Zero Egg will now be the exclusive plant-based egg partner for Plantega’s 100% plant-based menu, featuring deli classics like Chopped Cheese and Bacon, Egg and Cheese sandwiches in over 40 bodegas across Brooklyn, Queens, Manhattan, and the Bronx, as well as through major food delivery apps like DoorDash, UberEats, and Grubhub.

The partnership comes when the plant-based egg category is underserved due to the technology barrier that has prevented companies from developing a true alternative to eggs that can be used in all egg applications. Zero Egg’s proprietary blend of plant proteins has broken this barrier by mimicking the taste and texture of real eggs and enabling diverse usage in all egg applications, from scrambling to baking.

This partnership with Plantega is part of the company’s larger mission to transform the food system by making plant-based food accessible to everyone. Zero Egg’s products are 100% plant-based, gluten-free, non-GMO, low in calories and fat, have zero cholesterol, and are cleaner in terms of the ingredient list (compared to other existing plant-based egg products) making them suitable for a range of dietary needs.

In a customer survey, 30% of consumers who ordered Zero Egg were not vegan or vegetarian, showing the product’s appeal to a wider audience. Over half of consumers who ordered Zero Egg were repeat customers, with 96% saying they would order it again in the future. Health was the main motivator for half of consumers who ordered Zero Egg, with 88% saying they liked the product’s taste and texture, and over 85% agreeing that it tasted like an ordinary egg.

“Plantega’s breakfast items have long been a favorite amongst New Yorkers, so offering our better-for-all eggs is truly a dream,” said Liron Nimrodi, Zero Egg’s CEO, and Co-Founder. “At Zero Egg, we’re committed to transforming the food system, something the team at Plantega is doing on a local level. It’s powerful and we’re honored to be able to play a role in driving this change, reaching millions of New Yorkers. It’s incredible!”

“We’re delighted to add Zero Egg as our new exclusive plant-based egg partner on our iconic menu across New York City,” said Nil Zacharias, founder, and CEO of Plantega. “Classic bodega breakfast sandwiches are a staple for many New Yorkers and are some of the most popular items on our menu. Zero Egg’s new Egg Patty is sure to be a hit for hungry consumers looking for delicious plant-based options, and for our local bodegas who are keen to embrace the future of food and serve better options in their communities.”

“We’re thrilled to be partnering with such a well-known brand in New York City. Perhaps the most exciting part of this is bringing healthy, delicious plant-based breakfast options to millions, whether it be through a delivery app or at the bodega on their street corner,” said Graeham Henderson, Director of Sales at Zero Egg.

Compared to ordinary eggs, Zero Egg products use significantly less land, water, and energy to produce and emit fewer greenhouse gases, making plant-based eggs a more sustainable choice for consumers.

About Zero Egg:

Animal friendly, sustainable, and a healthier alternative, Zero Egg is a plant-based egg for everyone. Founded in 2018, the company believes the plant-based egg should be an everyday choice and is on a mission to make plant-based food accessible to everyone. With a feather-light footprint, Zero Egg offers the taste and texture of an ordinary egg, has better-for-you attributes, and is easy on the planet. It is made of plant proteins including soy, potatoes, peas, and chickpeas. Manufacturing Zero Egg uses less land, water, and energy, producing significantly less greenhouse gas emissions than eggs from hens. Zero Egg is determined to meet the growing demand for egg alternatives that taste, cook, and function like traditional eggs, specifically in food service and food manufacturing. In addition to the United States, Zero Egg is also distributed in Israel and Europe. The company received early accolades at launch, including Calcalist’s 2019 Food Innovation competition in Israel. More at www.zeroegg.com, Instagram, and Linkedin.




I want to grow my online platform to create awareness about ethical consumerism, environmentalism, and the plant-based lifestyle. My main mission is to share information that empowers people to make better choices and create a VEG NEW WORLD :)


Your support is vital and is helping me share the collected information with thousands of readers and viewers. I try to deliver exclusive stories and relevant content in a challenging commercial environment. Your contribution helps me to cover the costs that my service requires. Please consider contributing (no matter how small) to keep the information flowing so you can remain informed and have life changing interviews and stories to share.

Related articles

Paving the Way for a Vegan Europe: The Plant-Based Manifesto and Its Vision for 2050

  The European Vegetarian Union (EVU) has launched a groundbreaking...

Vegan Triathlete Claims Continental Title

  Charm McShane Triumphs in Oceania Triathlon Sprint The first part...

Introducing: “Gundry MD Phyto Collagen Complex” by Dr. Steven Gundry

  Featuring a Strength Boosting Vegan Collagen Supporter Dietary Supplement Gundry...
Betty Tűndik
Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.