From the article:
Larkins stresses that she is not trying to make a commercially viable egg product, but rather her recipe is a work-in-progress that proposes a solution to the problem of feeding an increasing population without putting a strain on the environment.
She hopes her egg substitute will allow space for discussions about the issues of food sourcing and production in the climate crisis.
“Throughout the experimentations it became clear that alternatives are not automatically better,” she explained. “Some substitutes come with their own environmental impact and compromises in flavour, efficiency and form.”
