“Exploring the Evolving Market of Egg Replacements: Innovations and Challenges”

Today, various egg replacements on the market are crafted from ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these substitutes can mimic certain functionalities of eggs—such as binding, moisture retention, and volume—they often fall short in other critical aspects. Eggs contribute over 20 essential functions to baked goods, including foaming, ingredient binding, and thickening, making it challenging for any single substitute to replicate all these properties effectively.

“Beyond their nutritional value, egg ingredients impart significant functional characteristics to baked goods,” remarked Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “There is no way to completely substitute eggs with a single ingredient while maintaining equivalent nutrition and functionality.” Despite this, innovative companies are eager to explore alternatives. For instance, Hampton Creek is poised to launch its long-anticipated Just Scramble, an eggless liquid replacement, next year.

Additionally, Fiberstar Inc. offers a citrus fiber product that serves as an egg replacement. With a high pectin content, this product can be utilized to extend the functionality of eggs rather than completely replace them. Although egg replacements are pasteurized and boast a longer shelf life than traditional eggs, they currently come at a higher cost. Nevertheless, many vegans and those who wish to avoid animal-based products are likely willing to pay this premium. Moreover, switching to egg substitutes can provide manufacturers with a safeguard against disruptions in supply caused by outbreaks of avian influenza. Interestingly, some egg replacements are fortified with calcium citrate malate equivalent to calcium, further enhancing their nutritional profile. Overall, as the demand for plant-based options grows, the market for egg substitutes continues to evolve.