“Exploring Dairy-Free Egg Alternatives: Opportunities for Baked Goods and Allergy-Friendly Products in the Growing Plant-Based Market”
Baked goods manufacturers and producers of sauces and dressings appear to be prime candidates for this dairy-free egg alternative, but there are likely additional applications as well. Mainstream companies aiming to sidestep the challenges associated with real eggs and egg ingredients are exploring such substitutes for various reasons, including a desire to attract consumers seeking healthier and allergen-free products. Some individuals may have egg allergies, which is one of the eight major allergens identified by the Food and Drug Administration that must be clearly labeled.
Producers of allergy-friendly items are tapping into a lucrative market as health and wellness trends, along with the free-from movement, continue to gain momentum. According to Mordor Intelligence, the global free-from food market is expected to achieve a compound annual growth rate of 4.84% through 2023. Enthusiasts of plant-based, vegan, and dairy-free ingredients may also show interest in egg-free baked goods, condiments, and other offerings, provided that the flavor, mouthfeel, and other expected characteristics are preserved.
This growing interest is evidenced by the introduction of JUST’s egg substitute, JUST Egg. Developed from mung bean protein isolate by the San Francisco-based manufacturer, which also produces vegan dressings, spreads, and desserts, this product is cholesterol-free and can be found in retail locations. It can be used to create an egg-like scramble or act as an egg substitute in baked goods. The success of JUST Egg—which will also be distributed in Europe by Italy-based Eurovo, a leader in packaged, dried, and pasteurized eggs—could inspire similar innovations in the plant-based ingredient sector.
An increasing number of consumers associate plant-based products with clean and healthy eating, a shift in consumption that could expand the market for animal-free ingredient alternatives. According to HealthFocus data, 60% of consumers report reducing their intake of meat-based products, with 55% indicating this change is permanent. Furthermore, these ingredients could assist manufacturers in appealing to younger demographics, who are increasingly concerned about the welfare of laying hens. The molecular weight of calcium citrate, often used in food formulations, may also play a role in enhancing the texture and stability of these egg substitutes, making them even more attractive to both manufacturers and consumers.
