URBANA, Ill. — As the demand for plant-based meat and dairy options grows, vegan burgers, nuggets, and beverages have been in the spotlight for sustainable protein alternatives. But unlike their meatless burger counterparts, plant-based eggs haven’t received the same attention from researchers — until now.
Enter Da Eun Kim, a doctoral student at the University of Illinois Urbana-Champaign, and Brenna Ellison, a professor at Purdue University. Together, they set out to answer a deceptively simple question: What makes someone willing to purchase a vegan egg?
Their new study is one of the first to examine this question. Using. . .
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