Plant-based
Fibrous binders. Ultra-processed texture. Shoppers tried it, then left. Category sales stalled. Retailers are cutting SKUs that do not eat like meat.
Pre-launch · Meat from eggs
The egg
became meat.
Four ingredients. The nutrition of chicken. The label of an egg. Not a plant. Not a cell.
20g
protein
1g
carb
90%
egg whites
4
ingredients
01 / The problem
Alt-chicken failed the plate. Real chicken is winning — and unstable.
Real chicken
Demand is back. Price and supply stay volatile — a real problem for meal-prep kitchens and foodservice that need a protein they can plate every day.
02 / The product
Four ingredients. The nutrition of meat. The label of an egg.
Egg whites, oil, seasoning. Ovalbumin already knows how to become structure. Steamed low and slow, it forms meat-like fibers — without soy, gluten, or methylcellulose.
- Not plant-meat. Does not pretend to be a pea isolate steak.
- No tanks. No seven-year scale-up. A commercial kitchen.
- Steamed into shreds, slices, and sausage that eat like chicken.
- A complete protein with a short label shoppers already trust.
03 / Formats
Three SKUs that behave like the chicken they replace.
Fold, stack, and melt. Built for the sandwich that has to hold at noon and still taste like lunch.
04 / The kitchen
Steamed low and slow so ovalbumin forms meat-like fibers.
We are a consumer brand with a commercial kitchen, not a bioreactor. Low CapEx. Fast iteration. The ingredient giants already raise the protein; we sell the plate.
01
Whites
Start with liquid egg whites. They are ninety percent of the formula — a complete protein shoppers already trust.
02
Season
Oil and seasoning only. No soy, no gluten, no methylcellulose from a lab aisle.
03
Steam
Low, slow heat sets ovalbumin into aligned fibers. The protein already knows how to become structure.
04
Finish
Slice, shred, or stuff. Smoke or pan-brown to order. Commercial kitchen equipment. No bioreactor.
05 / Position
The only meat that starts as an egg.
Plant chicken
Binders doing the work of meat.
- Fibrous gums and flavor systems
- Shoppers tried it, then left
- Category sales stalled
Cultured meat
A tank, a decade, a maybe.
- Unproven at grocery scale
- Extreme capital to launch
- Trust still being built
OVO
The only meat that starts as an egg.
- Four ingredients, short label
- Kitchen CapEx, not a campus
- Eggs people already buy
06 / The bite
80%
preferred OVO versus tofu chicken in a blind taste test.
Blind, not branded
Preference against the default “healthy” substitute — the one already in the case.
Texture first
Shreds tear. Sausage browns. Slices stack. That is the problem fake chicken never solved.
Next proof
A 21-day cold-chain shelf life buyers will actually slot, and the first 50 retail doors. The waitlist is how we choose which zip codes to knock on.
07 / The list
First packs. Fifty doors. Tell us where you shop.
OVO is not on shelves yet. Join the list for launch notes, tasting nights, and a heads-up when we are in a grocer near you.
08 / Questions