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Interviews: The Hampton Creek Team Answers Your Questions
A few days ago you had a chance to ask the people at Hampton Creek about about their products and the science of food. Below you'll find the answers to your questions from a number of Hampton Creek employees.
Scrambled egg?
by Anonymous Coward
What's the status of the "egg beaters" type substitute? What's the nutritional profile - similar to egg? Is it cheaper to produce over normal eggs? I've been vegan for a while and find scrambled tofu with some spices (especially black salt) to be a tasty substitute.
Hampton Creek: We’re working on it! Just Scramble (the world’s first scrambled egg made from a plant) will hopefully be available to consumers by next summer.
Plant based evidence for environmental benefits
by Anonymous Coward
What evidence do you point to when making the case that a plant-based diet is less destructive to the environment compared to eating animals and animal products? The environmental impact of my food choices has been the major factor in switching to a plant-based diet, but I struggle to find concise, creditable data on the impact of my choices, specifically around the amount of energy, water, land, and green house emissions that are saved. Has Hampton Creek done anything to aggregate and present good research in this area? Can you make any specific claims or projections about the environmental impact of using your products?
Hampton Creek: We've done the math on this one! For every 30oz jar of Just Mayo you use, in comparison with Hellmann's, you save 278 qts of water, 4.3 sq ft of land, and 157 g of carbon emissions. For Just Cookies, we've even created a cookie calculator to measure the environmental impact! Check out justcookies for more info.
3D printing, food allergies, and shelf life...
by Anonymous Coward
There's a question I've always wanted to ask one of these food-science guys:
How far are we from being able to mass-produce foodstuffs, growing yeast or simple bacteria in a tank, converting it into a long-shelf-life shelf-stable package, and being able to print it out 3-D printer style to make lunch? Especially for those of us who cannot eat gluten, dairy, eggs, soy, peanuts, etc.. It seems like the holy grail of food technology. Food replicators, but running with milliliter (or larger) droplet sizes rather than nanoliter droplet sizes to rapidly print & cook food. Kind of like a microwave, with large (replaceable) ink-cartridge-like containers on the side where you just tell it what you want, wait, and boom dinner is created, cooked, & ready to serve.
Gosia Malgorzata, PhD: Even though it sounds like science fiction, there are prototypes to make food replicators. This one is limited to sugar containing food but in few years who knows.
high carb vrs low carb
by layabout
This article is one study in a long line of studies that show that a low (40g/day) carb diet is healthier than a high carb one. How does the future of food keep diets under 40 carbs per day and still supply enough calories? assume 1200 cals for a woman and 2000 for a man. 30 cals/carb and 50 cals/carb respectively.
Hampton Creek: We’re not focusing on the strict nutritional details at this time. Our mission is really to make it easier for regular folks to eat better. And better has to start somewhere, so even if it is a little healthier, (eg no cholesterol in your mayo) that is a start.
Here's a question
by ArcadeMan
Are your products available outside of the U.S.A.? Do you have any Canadian distributors/resellers?
Hampton Creek: Right now we’re national in various US chains, in Hong Kong’s GREAT stores, and will be in Metro locations in Canada by the end of the year, as well as in Tesco locations next February.
Disrupting the global egg industry
by Anonymous Coward
Why is "[your] research is particularly focused on disrupting the global egg industry"? Thanks for doing the interview.
Hampton Creek: Our research is primarily focused on finding ways of utilizing plants to improve food. It just so happens that one aspect of food we have focused on is the industrial chicken egg. And that is for a number of reasons: they’re not very sustainable, they’re not especially safe, they’re a huge allergen (33M Americans alone), they’re not humane, and they’re rising in cost.
Research and the daily grind
by Anonymous Coward
Could everyone describe how your day-to-day work and goals are? Answers from the R&D people would be especially appreciated.
Carla Li-Carillo, Research Scientist: Our goals are to identify and understand the world of plants. Given that there are about 5 million plants, we have a long way to go.
I work on our high throughput screening, which is highly miniaturized and effective. On a typical day I will either prepare the plants or I will screen our samples through our many assays for molecular characterization or functional properties. As things calm down at the end of the day, I will either analyze the day’s data, or read scientific papers to better understand our results or to continue developing more assays.
Frustrated with lack of scientific understanding?
by Anonymous Coward
As scientists, are you ever frustrated with lack of scientific understanding of the public?I'm a molecular biologist and am always frustrated with the negative perception of science as artificial/sterile/zombie-apocalypse-inducing/playing god in the public's eyes. Do you have any reservations about marketing towards this anti-GMO, "All natural flavor, nothing artificial" demographic in a way that caters to their anti-science perception?
Gosia Malgorzata, PhD: Well, on this one Our policy is to use what the world of plants has to offer, discover and use its natural potential to create nutritional food. We do not engineer the protein, synthesize and etc. so if you ask me I’m not frustrated :-)
Eggs = Good
by unixcorn
Eggs are one of the best sources of protein, are natural and can be produced easily in a back yard chicken house. I have also read that most of the rhetoric about eggs being unhealthy has been debunked. Unless you are producing specifically for people with allergies, what's the point of an eggs substitute.
Hampton Creek: As previously stated, it’s not about eggs for us, it’s about using plants to make food better. Yes, we are using them for eggs in a few products right now, but we’re looking at other things in food, too, like sugar, and even food dyes. And why eggs? They’re not very sustainable, they’re not especially safe, they’re a huge allergen (33M Americans alone), they’re not humane, and they’re rising in cost.
Why would I buy your product?
by future sheep
Your product offers no benefit in calorie intake compared to regular mayo and none of the nutritional benefits of mayo made with eggs. Eggs are one of the most nutritionally sound food items I can buy. As a component in other foods, they're low calorie, high protein, and chock full of vitamins, minerals, and amino acids addition. Just Mayo is also more expensive than real mayo. So tell me, why should I buy your product?
Hampton Creek: I’m sorry, what are the nutritional benefits of mayonnaises made with eggs? Also, most eggs don’t come from very good places. Yes, some come from nice, free range farms. But the reality is that most come from dirty, filthy, factory farmed facilities, that are bad for the environment, bad for our health (not just nutritionally speaking, but spread disease and allergens), and inhumane, too. And at most places, it isn’t more expensive.
by Anonymous Coward
What's the status of the "egg beaters" type substitute? What's the nutritional profile - similar to egg? Is it cheaper to produce over normal eggs? I've been vegan for a while and find scrambled tofu with some spices (especially black salt) to be a tasty substitute.
Hampton Creek: We’re working on it! Just Scramble (the world’s first scrambled egg made from a plant) will hopefully be available to consumers by next summer.
Plant based evidence for environmental benefits
by Anonymous Coward
What evidence do you point to when making the case that a plant-based diet is less destructive to the environment compared to eating animals and animal products? The environmental impact of my food choices has been the major factor in switching to a plant-based diet, but I struggle to find concise, creditable data on the impact of my choices, specifically around the amount of energy, water, land, and green house emissions that are saved. Has Hampton Creek done anything to aggregate and present good research in this area? Can you make any specific claims or projections about the environmental impact of using your products?
Hampton Creek: We've done the math on this one! For every 30oz jar of Just Mayo you use, in comparison with Hellmann's, you save 278 qts of water, 4.3 sq ft of land, and 157 g of carbon emissions. For Just Cookies, we've even created a cookie calculator to measure the environmental impact! Check out justcookies for more info.
3D printing, food allergies, and shelf life...
by Anonymous Coward
There's a question I've always wanted to ask one of these food-science guys:
How far are we from being able to mass-produce foodstuffs, growing yeast or simple bacteria in a tank, converting it into a long-shelf-life shelf-stable package, and being able to print it out 3-D printer style to make lunch? Especially for those of us who cannot eat gluten, dairy, eggs, soy, peanuts, etc.. It seems like the holy grail of food technology. Food replicators, but running with milliliter (or larger) droplet sizes rather than nanoliter droplet sizes to rapidly print & cook food. Kind of like a microwave, with large (replaceable) ink-cartridge-like containers on the side where you just tell it what you want, wait, and boom dinner is created, cooked, & ready to serve.
Gosia Malgorzata, PhD: Even though it sounds like science fiction, there are prototypes to make food replicators. This one is limited to sugar containing food but in few years who knows.
high carb vrs low carb
by layabout
This article is one study in a long line of studies that show that a low (40g/day) carb diet is healthier than a high carb one. How does the future of food keep diets under 40 carbs per day and still supply enough calories? assume 1200 cals for a woman and 2000 for a man. 30 cals/carb and 50 cals/carb respectively.
Hampton Creek: We’re not focusing on the strict nutritional details at this time. Our mission is really to make it easier for regular folks to eat better. And better has to start somewhere, so even if it is a little healthier, (eg no cholesterol in your mayo) that is a start.
Here's a question
by ArcadeMan
Are your products available outside of the U.S.A.? Do you have any Canadian distributors/resellers?
Hampton Creek: Right now we’re national in various US chains, in Hong Kong’s GREAT stores, and will be in Metro locations in Canada by the end of the year, as well as in Tesco locations next February.
Disrupting the global egg industry
by Anonymous Coward
Why is "[your] research is particularly focused on disrupting the global egg industry"? Thanks for doing the interview.
Hampton Creek: Our research is primarily focused on finding ways of utilizing plants to improve food. It just so happens that one aspect of food we have focused on is the industrial chicken egg. And that is for a number of reasons: they’re not very sustainable, they’re not especially safe, they’re a huge allergen (33M Americans alone), they’re not humane, and they’re rising in cost.
Research and the daily grind
by Anonymous Coward
Could everyone describe how your day-to-day work and goals are? Answers from the R&D people would be especially appreciated.
Carla Li-Carillo, Research Scientist: Our goals are to identify and understand the world of plants. Given that there are about 5 million plants, we have a long way to go.
I work on our high throughput screening, which is highly miniaturized and effective. On a typical day I will either prepare the plants or I will screen our samples through our many assays for molecular characterization or functional properties. As things calm down at the end of the day, I will either analyze the day’s data, or read scientific papers to better understand our results or to continue developing more assays.
Frustrated with lack of scientific understanding?
by Anonymous Coward
As scientists, are you ever frustrated with lack of scientific understanding of the public?I'm a molecular biologist and am always frustrated with the negative perception of science as artificial/sterile/zombie-apocalypse-inducing/playing god in the public's eyes. Do you have any reservations about marketing towards this anti-GMO, "All natural flavor, nothing artificial" demographic in a way that caters to their anti-science perception?
Gosia Malgorzata, PhD: Well, on this one Our policy is to use what the world of plants has to offer, discover and use its natural potential to create nutritional food. We do not engineer the protein, synthesize and etc. so if you ask me I’m not frustrated :-)
Eggs = Good
by unixcorn
Eggs are one of the best sources of protein, are natural and can be produced easily in a back yard chicken house. I have also read that most of the rhetoric about eggs being unhealthy has been debunked. Unless you are producing specifically for people with allergies, what's the point of an eggs substitute.
Hampton Creek: As previously stated, it’s not about eggs for us, it’s about using plants to make food better. Yes, we are using them for eggs in a few products right now, but we’re looking at other things in food, too, like sugar, and even food dyes. And why eggs? They’re not very sustainable, they’re not especially safe, they’re a huge allergen (33M Americans alone), they’re not humane, and they’re rising in cost.
Why would I buy your product?
by future sheep
Your product offers no benefit in calorie intake compared to regular mayo and none of the nutritional benefits of mayo made with eggs. Eggs are one of the most nutritionally sound food items I can buy. As a component in other foods, they're low calorie, high protein, and chock full of vitamins, minerals, and amino acids addition. Just Mayo is also more expensive than real mayo. So tell me, why should I buy your product?
Hampton Creek: I’m sorry, what are the nutritional benefits of mayonnaises made with eggs? Also, most eggs don’t come from very good places. Yes, some come from nice, free range farms. But the reality is that most come from dirty, filthy, factory farmed facilities, that are bad for the environment, bad for our health (not just nutritionally speaking, but spread disease and allergens), and inhumane, too. And at most places, it isn’t more expensive.
Hellman's has lower carbohydrates.
0g per serving vs. 1g per serving. Margin of error stuff, and dwarfed by the bread you're probably spreading it on.
constant vitriol...extreme hatred...tirades...insulting manner
You appear to view the world through a private perspective.
How can I believe you when you tell me what I don't want to hear?