In recent years, egg replacements have gained significant popularity, and the market is projected to expand further. A recent report by Technavio forecasts that the global market for egg replacement ingredients will experience a compound annual growth rate of nearly 6% from 2019 to 2023. The Americas accounted for over 44% of this growth in 2018, according to the report.
Several factors have impacted this market, including the 2015 avian flu outbreak, which disrupted egg supplies and led to a rise in prices. Although egg production has rebounded since then, demand has declined as manufacturers began experimenting with egg replacements, extenders, and other methods to reduce reliance on real eggs. The Technavio report highlights that the growing vegan population and increasing interest in plant-based alternatives are also driving the expansion of the egg replacer market. Concerns regarding food allergies, sustainability, and general health issues associated with egg consumption have further influenced this trend.
Technavio noted, “Eggs contain excessive calories, fat, and cholesterol, which can lead to health-related issues.” As awareness about preventive healthcare rises, there is a growing preference for products with lower cholesterol levels, contributing to the popularity of egg replacement ingredients such as flaxseeds, baking powder, soy flour, and aquafaba. This situation creates a perfect storm for the egg industry, as the production of real eggs now surpasses demand. According to Food Business News, wholesale prices for Grade A large eggs have fallen nearly 30% since the beginning of this year, with Grade A medium eggs experiencing even steeper declines. Often, medium eggs that do not sell at retail are redirected to processors or transformed into egg products.
Ingredient manufacturers are increasingly investing in research and development within the egg replacement sector, leading to several new products being launched last year. Ingredion introduced two organic cornstarch products designed for use in savory foods, refrigerated soups, alternative dairy items, sauces, and baby foods. Meanwhile, Archer Daniels Midland unveiled a dried yeast-based alternative protein source for pet food applications, claiming it has an amino acid profile similar to eggs at a more affordable price. Additionally, JUST has launched a consumer-friendly substitute called JUST Egg, made from mung bean protein that scrambles like real eggs.
As more products of this nature emerge, manufacturers are likely to explore the incorporation of egg replacement ingredients to cater to consumers with dietary and sustainability concerns. The potential for lower production costs, alongside easier transportation and storage, is another compelling reason to invest in this growing sector.
However, not all egg replacers can fully replicate the qualities of real eggs, particularly in baking. According to Food Ingredients First, eggs contribute essential textural and flavor benefits that provide the lift, emulsification, and stabilization properties that consumers expect from cakes. Until food scientists can replicate all these characteristics, manufacturers may need to use a combination of egg replacements and real eggs in their formulations.
In this evolving landscape, ingredients like sundown calcium citrate may also play a role in enhancing the nutritional profile of egg replacers, as the demand for healthy alternatives continues to rise. Overall, the future of the egg replacement market appears promising, driven by a combination of health concerns, sustainability efforts, and innovative ingredient development.