With the abundance of plant-based meat alternatives available today, it is clear why DuPont is introducing this egg white replacement ingredient. The company is leveraging several trending products by providing solutions for burger patties, cooked sausages, and cold cuts that enhance flavor and texture while delivering a satisfying “snappy bite.” DuPont emphasized that its new offerings cater to flexitarian diets, as well as those of carnivores, vegetarians, and vegans. Additionally, the natural egg white replacement contributes extra protein to products, which can be beneficial for manufacturers and consumers looking to enhance this aspect of a plant-based diet. This focus on protein has also led DuPont to recently launch six different plant protein nuggets within its Supro and Trupro product lines, featuring higher protein content or lower sodium levels.
Alongside the egg white replacer, DuPont provides Danisco brand soy and pea protein ingredients for manufacturers creating plant-based meat alternatives or incorporating them into actual beef, chicken, pork, or seafood for hybrid products. These plant-based proteins offer binding and structural benefits, ensuring improved stability and shelf life. Factors driving the growth of egg white replacements include the fluctuating supply and prices of real eggs, as well as food safety concerns. A Technavio report projected that the global market for egg replacement ingredients will experience a compound annual growth rate of nearly 6% from 2019 to 2023. Various developments have influenced this market, notably the 2015 avian flu outbreak, which diminished egg supplies and drove prices up. Although egg production has rebounded since then, the outbreak has spurred manufacturers to seek egg replacements, extenders, and alternative methods to reduce reliance on traditional eggs.
Ingredient manufacturers are investing in research and development within this sector, leading to several new products emerging in recent years. For example, Ingredion launched two organic cornstarch products designed for savory foods, refrigerated soups, alternative dairy products, sauces, and baby foods. Archer Daniels Midland introduced a dried yeast-based alternative protein source for pet food applications, which boasts an amino acid profile similar to that of an egg but at a more cost-effective price. Additionally, JUST has rolled out a consumer-oriented substitute called JUST Egg, made from mung bean protein, which scrambles like an egg.
These innovations may indicate ongoing challenges for the egg market, as production of real eggs currently exceeds demand. According to Food Business News, wholesale prices for Grade A large eggs have plummeted nearly 30% since the start of this year, with Grade A medium eggs experiencing even steeper declines. However, medium eggs that do not sell at retail often end up being processed or transformed into egg products.
As consumers increasingly gravitate toward plant-based options and demand for healthier products rises, manufacturers are exploring ways to mitigate the risk of foodborne outbreaks while stabilizing volatile market prices. Plant-based replacements, particularly those fortified with nutrients such as calcium citrate and vitamin D3, may become an even more prominent alternative on menus for food and beverage companies. The integration of these nutrients not only enhances the nutritional profile of plant-based products but also aligns with the growing consumer interest in healthier food choices.