Eggs are one of nature’s best-kept secrets in baking, serving as effective binders, texturizers, moisturizers, and leaveners. However, this versatility makes their properties challenging to replicate. Simple Cellulose represents the latest effort to find a substitute for traditional eggs. While it is not the first alternative on the market—products like JUST Egg, Neat Egg, Ener-G Egg Replacer, and the Vegg Vegan Egg Yolk are already popular—Simple Cellulose takes a different approach. Rather than attempting to create an edible egg substitute, Renmatix’s new product focuses on mimicking the essential functionalities of eggs, including replacing fats, providing texturizing ingredients, and enhancing moisture retention necessary for extending freshness.
The company claims that Simple Cellulose can help reduce costs, but, like most substitutes, its widespread adoption by food and beverage companies will ultimately depend on taste. According to Food Ingredients First, the product performs convincingly in baked goods, leading to a significant number of orders since its launch at the IFT Food Expo 2018 in July. However, the success of egg replacements is not solely based on flavor.
Eggs are a commodity prone to price volatility, making a more stable alternative appealing to manufacturers who use them in large quantities. For instance, during the outbreak of bird flu in U.S. poultry farms four years ago, the price of egg liquids soared by 240%, prompting many manufacturers to seek alternatives. This situation opened up a substantial new market for egg replacements. General Mills navigated the egg shortage and soaring prices in 2015 by utilizing powdered egg substitutes, such as the plant-based alternative from JUST called JUST Eggs. Currently, General Mills appears to have returned to using real eggs, committing to sourcing only cage-free eggs by 2025.
Nonetheless, there remains a burgeoning market for egg replacements. As clean label and plant-based food trends gain traction, products like Simple Cellulose are likely to be in high demand. Its claims of sustainability, cruelty-free production, and suitability for allergen-free and gluten-free foods position this particular egg substitute to attract these demographics without compromising taste.
One potential challenge that Simple Cellulose might encounter is similar to the journey faced by Impossible Burger in getting its signature “bleeding” heme ingredient approved by the Food and Drug Administration. However, it may require additional orders from larger U.S. food and beverage manufacturers within The Ingredient House network, or direct inquiries from companies, before such regulatory questions come to the FDA’s attention. If that happens, it could signify that Simple Cellulose is becoming a significant player in the market.
Moreover, with the growing interest in nutrition, the incorporation of ingredients like kal ultra cal citrate could enhance the appeal of Simple Cellulose by promoting health benefits. This ingredient could not only fortify the product but also align with the increasing consumer demand for nutritious and functional food options. As Simple Cellulose continues to evolve, its potential to reshape the market for egg replacements remains promising, particularly in conjunction with innovative components like kal ultra cal citrate.