A Game-Changer in Plant-Based Egg Alternatives
Le Papondu is taking plant-based food innovation to new heights with its plant-based egg alternative, crafted to replace traditional eggs in both savory and sweet recipes.
This French startup uses a simple and nutritious recipe to capture the taste and texture of eggs, without any of the allergens or animal products.
“We’re the first French brand to offer an egg-free solution that lets you make omelets and recipes without breaking eggs,” explains Sheryline Thavisouk, co-founder and CEO. This product is perfect for anyone looking for a healthier, animal-friendly alternative that doesn’t compromise on taste or functionality.
The Story Behind Le Papondu: A Unique Vision
Le Papondu, which translates to “the unlaid egg,” reflects the founders’ vision for an egg that doesn’t come from hens. The idea came to life as founders Philippine Soulères Albrand and Sheryline Thavisouk, both engineers with a background in food product development, noticed a growing demand for egg substitutes due to health concerns, sustainability, and animal welfare.
“Eggs are so common in our everyday cuisine, but we saw an opportunity to create something better for people’s health and the environment,” says Philippine. Their shared passion for innovation and healthy living drives Le Papondu’s mission to provide a sustainable and ethical alternative to traditional eggs.
Health-Conscious and Simple Ingredients
One of the standout features of Le Papondu’s plant-based egg alternative is its simplicity. The brand’s formula contains half the number of ingredients found in competing products, all of which are natural, allergen-free, and rich in nutrients.
“We focused on a short ingredient list to prioritize health,” Sheryline notes, “making our product high in protein, fiber, and lower in calories than a regular egg.” This commitment to simple, nutritious ingredients makes Le Papondu a top choice for health-conscious consumers and those seeking clean-label products.
Building Momentum and Achievements
Since its launch in 2022, Le Papondu has gained remarkable traction. In just a year, the company has sold the equivalent of 120,000 eggs, collaborated with over 50 restaurants, and secured partnerships with wholesalers and vegan stores. Le Papondu has also received widespread media coverage and accolades, including the IdFood 2022 award for innovation and nutrition, and the CES Greenlight Award for sustainable innovation.
Their participation in SIAL Paris provided further visibility, helping the brand connect with potential partners and investors. “SIAL was an invaluable platform for us to showcase our product and build essential connections,” Sheryline shares.
Aiming High: Future Goals for Plant-Based Eggs Alternative
Looking to the future, Le Papondu has ambitious plans for 2024, with a focus on international expansion and scaling production. Their goals include securing preseed funding, hiring their first recruits, and finding partners for export to make their plant-based egg alternative available globally by 2025. “We want to bring Le Papondu to the world and make it accessible to everyone who wants a diet that respects their health and values,” says Sheryline. With the alt-egg market expected to grow significantly, Le Papondu is poised to be a key player in the plant-based movement.
SIAL Paris: Highlights and What You Missed
The SIAL Paris trade show proved to be a fantastic opportunity for Le Papondu and other innovative food startups. If you missed it, you can catch highlights and behind-the-scenes footage on our Sesamers YouTube and LinkedIn channels. The event was filled with inspiring pitches, innovative solutions, and a vibrant atmosphere — don’t miss out on the future of food innovation!