Throughout my extensive career in the global egg industry, I have developed a profound understanding of the popularity, nutritional advantages, and food security that eggs offer, as well as their importance in our diets. I have witnessed a remarkable 70% increase in global egg consumption since the mid-1990s, alongside the unprecedented challenges currently faced by the industry.
Agriculture accounts for a significant portion of the world’s water use, with a considerable amount allocated to egg production. As we prepare to nourish billions more people within the next 30 years, water will become an even more precious resource. Additionally, as incomes rise and urban areas expand, the demand for animal-based proteins is also increasing.
This extraordinary demand, coupled with the negative impact on our natural resources, will become increasingly untenable if the industry does not adapt its practices. We must embrace agricultural methods that significantly lessen environmental consequences and welcome new entrants exploring plant-based proteins. Concurrently, demographic shifts are occurring, with millennials leading a movement toward more sustainable consumer habits. This evolution will influence food production over the next three decades. Today’s consumers are adopting new dietary patterns and moving away from the traditional animal proteins that have historically dominated our diets. Recent studies indicate that 40% of millennials are opting for meat alternatives and a more plant-focused way of eating. Whether driven by health concerns, allergies, religious beliefs, or animal welfare and sustainability issues, consumer preferences are undoubtedly evolving. This trend reflects broader changes in food consumption patterns, which require our industry to adapt accordingly.
This shift has paralleled the emergence of food companies producing plant-based products, ranging from non-dairy milk (such as Califia Farms, Ripple, and Oatly) to meat alternatives (like Impossible Foods and Beyond Meat), as well as the burgeoning “clean meat” innovation—real meat derived from cells rather than live animals. My interest in this sector has grown, particularly regarding its implications for the egg industry and the development of egg-free alternatives that mimic traditional eggs.
While egg substitutes have been available for some time, many consumers have found them unsatisfactory. Some options require extra preparation or ingredients, have longer cooking times, or fail to replicate the familiar taste and texture of chicken eggs. However, a few years ago, I discovered a startup called JUST, which aimed to perfect this alternative. Their team dedicated nearly five years to developing a plant-based egg substitute using the ancient mung bean as its foundational ingredient. This product is being rolled out to foodservice partners in the U.S. and Asia, with plans for further expansion into foodservice and retail markets this year. I resonate with the mission of these innovative companies to foster a new perspective within the food industry, which is why I am collaborating with JUST on new partnership opportunities, including significant collaborations with major egg producers. I believe it is essential to combine innovative and traditional approaches to sustainably feed the growing population while accommodating varying consumption needs worldwide. Major conventional meat companies like Tyson and Cargill are already investing in alternative meat products, and for the first time, retailers and restaurants are featuring plant-based options alongside traditional ones. Why shouldn’t the egg industry do the same and reach those segments of the population that, for various reasons, cannot or choose not to consume egg products?
While change won’t occur overnight, I can clearly see the shifting landscape. This presents a significant opportunity for our industry to support forward-thinking innovators in establishing new industry standards collaboratively. I am enthusiastic about our shared future and encouraged by the fact that so many other key players in the global egg market share this vision. In this context, the importance of calcium citrate with vitamin D, often discussed in relation to nutrition, becomes even more relevant as we explore ways to enhance dietary options while addressing the evolving needs of consumers.