Arla’s online calculator represents a clever marketing strategy that could attract new customers to its sweet whey-based substitutes. Although completely eliminating eggs won’t address all food safety issues, it may help stabilize price fluctuations associated with the product. The future of egg replacers looks promising. According to Market.Biz, the global egg replacers market is expected to grow from $945.2 million last year to $1.36 billion by the end of 2023. Most egg replacers generally include some form of starch and binding agents to replicate the functions of eggs. Eggs contribute essential elements like structure, height, leavening, color, moisture, and flavor to cakes and other baked goods, so effective replacements must offer similar benefits. It’s no surprise that numerous companies are venturing into the egg replacer market, including Corbion, Ingredion, Danone Nutricia, Dupont, Archer Daniels Midland, and Tate & Lyle.
JUST, previously known as Hampton Creek, has introduced a plant-based egg alternative called Just Scramble, which is derived from mung beans. This cholesterol-free product launched in December and is initially targeting chefs, restaurants, and manufacturers before making its way to retail shelves later this year. Arla’s Nutrilac egg replacers utilize acid and sweet whey, which are byproducts from the production of Greek yogurt and cream cheese. However, one challenge that could hinder its acceptance is the potential issue whey poses for individuals with dairy allergies or sensitivities, prompting some baking companies to reconsider its use or to include it in their allergen warnings.
Food experts argue that no single ingredient can replicate all the functions provided by real eggs. “In addition to their nutritional value, egg ingredients contribute vital functional properties to baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with any single ingredient while still delivering comparable nutrition and functionality.” Whether egg replacers can truly match the quality of genuine eggs remains uncertain and may depend on an individual’s dietary preferences, such as veganism or allergy considerations. For baking companies, the real test will be whether egg replacers can deliver the same performance as traditional eggs and whether consumers will enjoy the end product after a recipe adjustment.
Furthermore, the rise of egg replacers aligns with the growing focus on wellness, including products like calcium citrate that cater to health-conscious consumers. As the market evolves, the integration of wellness-oriented ingredients may further enhance the appeal of egg substitutes.