Vegetarians are favored by Bill Gates for starting their own fake eggs

At 8 in the morning, Choshi Titterick (Josh Tetrick) was a little too excited for a man who marketed the most prosaic food in the history of the Whole Foods, a new store in San Francisco's Castro community. Hampton Crick Food company chief Executive Choshi Titterick seriously looked at his company's newly launched scrambled egg products. Tiffany was fidgeting, pacing up and down in front of the open freezer, with a good quinoa-and-kale salad in his fridge, and constantly heave people to the company's sample booth. What is the main product? It is the botanical mayonnaise produced by Hampton Crick Food Company (Hampton Creek Foods), and its Italian appetizer salad is used as a breakfast tasting. Come and have a taste of our breakfast toast, "said Tiffany, with blue eyes and a wide chin," yelling at a young girl in yoga pants and neon shoes. She turned and quickly went to the queue for the checkout. As chief executive of the Hampton Crick Company, the San Francisco food start-up was made visible by the people he persuaded, even though he couldn't convince everyone. Bill Gates, one of his supporters, praised the company, saying it could change future food production. Tiffany has raised 6 million of dollars so far, including Thiel (Founders Fund), Vinode Kosla (Vinod Khosla), the founder of Peter Thiel (Khosla Ventures) and green billionaire Tom Still (Tom Steyer). Al Gore, now a vegetarian, is also considering investing. For Gates and others, Hampton Crick's value lies in the opportunity to value billions of of billions of dollars in front of it-eliminating caged eggs and replacing them with plant-derived formulations. This formula is cheaper, cholesterol-free and more humane. This is the highest level of technology solutions in Silicon Valley, focusing on entrepreneurship and science in an industry that has never been known for innovation. "I think the food industry has gone bankrupt for many reasons and the best embodiment is probably the area of intensive animal husbandry," says 33-year-old Tiffany. He spoke with a slightly longer southern accent about his particular dislike of the eggs industry, which is notorious for its captivity of poultry, the forced feeding of its beak-free chickens and the cost of resources. But the company is also promoting economic concepts while emphasizing environmental management. The ratio of heat input of chicken egg production to food heat output is 39:1, and its conversion efficiency is inferior to that of meat cattle and sheep. The energy conversion rate of the plant food of Han Putton Crick company remained at 2:1. This translates into direct cost savings: the cost of artificial eggs is about 39 cents per pound, almost half of the farmed eggs. As for the mixing of lemon juice, vinegar and other ingredientsMayonnaise, which saves 10% of the purchase cost for Whole Foods compared to ordinary mayonnaise. Khosla says Hampton Crick is challenging a deeply rooted industry that has been operating the same way for years. (the company) has mastered the core technology, this technology can make the price of products fundamentally more affordable. "The company now produces only mayonnaise, but will start selling eggs-free cookies from next February," he said. Forbes estimates that its revenues are close to $1 million trillion since Hampton Crick's products have been in the retail market for about one months. It's not bad for Tiffany, who is the third-most-senior-year graduate of high school, to get the job done. Tiffany comes from Birmingham, Alabama and eats chicken wings and butter cookies, and dreams of becoming a professional football player. As a hairdresser's son, he joined the rugby team at West Virginia Virginia University, played 1.5 of centre-backs, and realized that scholarship was the better way to get out of poverty. He transferred to Cornell University (Cornell) and graduated from the school at the top of his class. After acquiring a law degree at the University of Michigan (University of Michigan) in 2008, he devoted himself to the climate change strategy and founded the now defunct 33needs website to raise money for social entrepreneurship. Titterick became a vegetarian at college, often discussing the ethical code of food production with his childhood friend Joshua Yas Barques (Joshua balk). BULQ, head of corporate policy at the American Road Association (Humane powering), often told Titterick that food companies want to care for animals, but is also keen to launch a cheap, and not compromised, egg product. That's exactly what Tiffany needs, and in 2011, he pulled out 37,000 dollars from his own pocket and founded the company named after the BULQ pet dog. Khosla Partner Samir Caul (Samir Kaul) invested 500,000 dollars in Hampton Crick, saying the opportunity he faced might become very interesting when he was doing a career that was friendly to animals and to the environment. He has always been a man of determination and perseverance in his life. Two years later, Hampton Crick food Company became one of the many startups that was located in the old warehouse on the south side of the San Francisco Market Street harsh. But the company does not use Apple's many software developers, and there are Hampton Crick companies from Unilever (Unilever) and Otis Spenker, a biochemist recruited by Otis Spunkmeyer, next to them, The chef is baking French toast and biscuits with ingredients made from yellow peas and sorghum. Hampton Crick has screened the molecular properties of 1,500 plants and found the species with the best characteristics, suitable for emulsification into mayonnaise, or in the panHeated, condensed into scrambled eggs. These findings-and follow-up campaigns-have forced traditional egg producers to fight back. The American Egg Commission (Anglo Egg Board) launched an educational campaign in October to persuade consumers to refuse to replace eggs. Joannie Aivy Joanne Ivy, the chairman of the Egg Committee, insists that the campaign is not aimed at Hampton Crick, which in fact has been in place for many years in the egg beaters of the Coney Company (ConAgra). However, these products are made from xanthan gum, guar gum and other fillers. Joanne says consumers want to buy natural ingredients and label products with reassuring labels. What's more natural than an egg? "Tiffany disagrees. As a proof, he noted that the company's ethically Mayo mayonnaise label marked organic sugar and canola oil. He replied, "Keep the hens in a small space cage, not even flap their wings, and to close for two years, I think this is a natural behavior." "The Whole Foods store in some areas has already validated consumers ' attitude to the new mayonnaise--just mayo Mayo is now available in 120 stores and will spread throughout the country by the end of the year. If the negotiations proceed as planned, the mayonnaise may be on the shelves in a large supermarket early next year. Titterick is negotiating with a fast-food giant to use the mayonnaise as a condiment, but his success also depends on the Hampton Crick Company's mayonnaise advantage over existing products. Similarly, the company and General Mills's Joint Research Unit is exploring whether Hampton Crick's spices can be used on the latter's products, including Betty's chef Crocker and Pillsbury's overseas brands. Perhaps the 11.3 billion-dollar mayonnaise on the global market is just the beginning. Hampton Crick Company will launch next February to store the cookies, another imitation scrambled eggs ingredients are in the intense research and development. The market, worth 42.5 billion of dollars, has been dominated by breeders and their hens. With a number of billionaires watching his product closely, Hampton Crick and the company are only hoping not to get Jifeidanda on the journey to save the planet.