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Revamping a Classic: The New HOBO-TAMA Scramble from GREEN KEWPIE

Kewpie Corporation, headquartered in Shibuya, Tokyo, has announced significant enhancements to their professional-grade product, HOBO-TAMA Scramble, under the GREEN KEWPIE brand. This brand specializes in sustainable plant-based foods, and their aim with HOBO-TAMA is to capture the essence of scrambled eggs without using any animal-derived ingredients.

Innovative Flavor and Texture

The upgraded HOBO-TAMA Scramble offers impressive advancements in both taste and presentation. Utilizing unique technology, it succeeds in achieving a flavor profile that closely resembles that of traditional scrambled eggs. Now, culinary professionals can enjoy the creamy, half-cooked texture reminiscent of homemade scrambled eggs. This product not only caters to plant-based diets but is also designed for those with allergies or dietary restrictions.

The refreshing color of HOBO-TAMA Scramble adds visual appeal to various dishes, making it an exciting addition to menus in cafes, restaurants, and hotels. Imagine vibrant yellow scrambled eggs nestled in a sandwich or atop a salad; the eye-catching hue transforms any plate into a feast for the senses.

Product Details and Availability

In line with this release, the volume of the previously retail version, HOBO-TAMA Scramble Egg-style, has been increased from 60g to 120g for retail sale, which will accompany the commercial version sold in 1kg packages. These will be available on various e-commerce platforms starting August 28, 2026.

Key Attributes:

• - Plant-Based Composition: Made from soy milk, ensuring no animal-derived materials are included.
• - Visual and Taste Appeal: Mimics the appearance and flavor of traditional scrambled eggs, making it suitable for diverse culinary applications.
• - Target Markets: Aimed at restaurants, cafes, educational institutions, and healthcare facilities.

Kewpie’s Expertise in Egg Research

With Kewpie managing around 250,000 tons of eggs annually, they hold the most patents worldwide related to egg processing, totaling 125 patents. Their extensive research and knowledge culminated in the creation of HOBO-TAMA, reflecting the commitment to ensuring that everyone can enjoy egg-like flavors regardless of their dietary challenges.

The significance of this innovative product was recognized when its development technology received the 2025 Iijima Tomojuro Food Technology Award in April 2026. This accolade emphasizes Kewpie's impact on improving food culture and contributing to better health standards within the food industry.

A Commitment to Sustainability

GREEN KEWPIE was created with a vision for a sustainable future. Encouraging a food culture that supports both the planet and personal well-being, it aims to create an inclusive dining experience where everyone can share a meal together. Kewpie actively champions plant-based innovations that benefit both the environment and public health, pointing towards the necessity of diversifying food options in response to global changes.

In a collaborative effort to promote food education, Kewpie has partnered with Keio Group for co-creation projects, launching new menu offerings and participatory exhibits at Takao no Mori Wakuwaku Village starting March 8. This initiative underlines Kewpie's broader commitment to not only innovate within the food industry but also to engage with communities in meaningful ways.

For more information, check out the GREEN KEWPIE professional site and the retail site.

As Kewpie continues to advance the landscape of plant-based foods, the new HOBO-TAMA Scramble stands as a testament to their dedication to providing nourishing and enjoyable options for all diners.

Conclusion

With its unique formulation and vibrant presence, HOBO-TAMA Scramble embodies the next step in Kewpie's mission to develop delicious, plant-based alternatives that can adapt to evolving culinary needs, ensuring that everyone can savor enjoyable meals together.