“DuPont Launches New Egg White Replacement to Meet Growing Demand for Plant-Based Alternatives”
Given the extensive range of plant-based meat alternatives currently available, it’s no surprise that DuPont has decided to introduce its new egg white replacement ingredient. The company is catering to the demand for popular products by providing solutions for burger patties, cooked sausage, and cold cuts, which promise to enhance taste and texture while delivering a satisfying “snappy bite.” DuPont highlighted that its latest offerings cater to various dietary preferences, including those of flexitarians, carnivores, vegetarians, and vegans. Additionally, the natural egg white substitute enhances the protein content in products, which can be beneficial for manufacturers and consumers looking to increase protein intake in a plant-based diet. This focus on protein has also led DuPont to recently unveil six different plant protein nuggets in its Supro and Trupro product lines, which contain either higher protein levels or lower sodium content.
In conjunction with the egg white replacer, DuPont provides Danisco brand soy and pea protein ingredients designed for manufacturers creating plant-based meat alternatives or incorporating them into real meat products like beef, chicken, pork, or seafood for hybrid creations. These plant-based proteins contribute binding and structural qualities that enhance stability and shelf life. Factors such as fluctuating supply and pricing of real eggs, alongside food safety concerns, are driving the growth of egg white replacements. According to a Technavio report, the global market for egg replacement ingredients is projected to experience a compound annual growth rate of nearly 6% from 2019 to 2023. Notably, events like the 2015 avian flu outbreak, which significantly reduced egg supplies and led to price increases, have spurred manufacturers to seek egg replacements, extenders, and alternative methods to minimize reliance on real eggs.
In recent years, ingredient manufacturers have been channeling investments into research and development in this area, leading to the emergence of various innovative products. For instance, Ingredion has launched two organic cornstarch products suitable for savory foods, refrigerated soups, alternative dairy products, sauces, and baby foods. Archer Daniels Midland has introduced a dried yeast-based alternative protein source for pet food applications, boasting an amino acid profile comparable to that of an egg but at a more economical price point. JUST has also put forth a consumer-friendly substitute, JUST Egg, crafted from mung bean protein that scrambles like an egg. These advancements may indicate ongoing challenges for the real egg market, particularly as production continues to outpace demand. According to Food Business News, wholesale prices for Grade A large eggs have plummeted by nearly 30% since the start of this year, with Grade A medium eggs experiencing an even steeper decline. Often, medium eggs that do not sell at retail are redirected to processors or transformed into egg products.
As consumers increasingly gravitate toward plant-based options and seek healthier products, while manufacturers explore ways to mitigate foodborne outbreak risks and stabilize fluctuating market prices, plant-based replacements could become a more dominant choice for food and beverage companies. Furthermore, the introduction of items like kal calcium citrate chewable supplements may align with this trend, as they offer additional health benefits that appeal to health-conscious consumers. Overall, the landscape for egg replacements and plant-based alternatives is evolving rapidly, presenting new opportunities for innovation and market growth.
