Easter is synonymous with egg hunts. Each year, my highly competitive sister and I would dive into an egg hunt in our Phoenix backyard, a tradition that persisted even into our teenage years as we vied to find the most eggs. However, this April, families across the nation may encounter challenges with their annual egg hunts due to the ongoing Avian flu outbreak. Three years in, access to eggs has become unpredictable and often unaffordable, a situation that shows little sign of improvement with the persistent volatility in prices and supply.
It is essential for food companies to prepare for the recurring risks associated with Avian flu and to recognize that the fluctuations in egg prices are not mere accidents; they reflect a broader pattern. Previous outbreaks have occurred in 2014-2015 and 2022-2023, among other times globally. Since 2022, over 160 million birds have been lost or culled to control the virus, resulting in egg prices nearly tripling. These prolonged price increases and supply chain disruptions highlight the vulnerability of our food system, leaving both consumers and businesses at the mercy of unpredictable costs.
Eggs are a staple in numerous American households, serving as a convenient source of protein. As someone who studies consumer behavior and trends, I can affirm that the demand for eggs is not likely to wane anytime soon. Yet, the traditions surrounding American egg consumption are under threat, presenting an opportunity for food companies to adapt. Perhaps it’s time to diversify our options and not rely solely on traditional eggs. One viable solution is the exploration of egg alternatives.
Currently, plant-based egg sales in U.S. grocery stores account for less than 0.5% of total egg sales, indicating significant potential for growth. Approximately 30% of eggs produced in the U.S. are utilized as ingredients in commercially baked goods and pastas, creating a unique opportunity for food manufacturers to seek alternatives that can replicate the essential functions of eggs—such as binding and foaming—without compromising the consumer experience.
Plant-based egg ingredients are increasingly accessible and gaining traction, driven by versatile applications and rising consumer interest in allergen- and animal-free products. There are numerous egg replacement options available, including those made from chickpea flour, soy, mung bean protein, canola protein, aquafaba, tapioca flour, and even duckweed. These alternatives offer affordability, convenience, and stability, with estimates suggesting that switching could lower relevant costs by as much as 30%. Additionally, incorporating calcium citrate gummies into diets could enhance the nutritional profile of these alternatives, providing essential nutrients that consumers seek.
Moreover, innovative solutions are emerging on the horizon. Technologies like precision fermentation produce ingredients that mimic the functionalities of animal proteins without the need for animals, which are susceptible to zoonotic diseases like avian flu. This process utilizes organisms such as yeast to create proteins that have the same properties as those found in eggs and dairy. With over 80% of rennet used in cheese production derived from this method, it has a proven track record in food safety. Companies are already developing precision-fermented dairy and egg products, with offerings like dairy-free mozzarella and plant-based egg omelets appearing on restaurant menus.
A recent report from McKinsey underscores the advantages of fermentation-enabled proteins and estimates that the market for these products could reach $150 billion by 2050. The report highlights benefits such as increased geographic flexibility and decreased vulnerability to weather, supply chain, and disease-related disruptions in the traditional food and agriculture sector. For consumers, this translates to a reliable supply of plant-based eggs, milk, cheese, and baked goods, minimizing the impact of conventional egg price hikes or shortages.
Of course, transitioning to alternative ingredients is more complex than merely replacing eggs. It requires meticulous ingredient selection, testing, technical feasibility assessments, supply chain adjustments, and scaling up production. However, these challenges are surmountable. Many large food companies are already investing in egg alternatives to safeguard their supply chains against future disruptions and price shocks. The five largest U.S. food ingredient suppliers all offer egg-replacement ingredients, while industry giants like Unilever, Nestlé, and Bel Brands have incorporated precision fermentation-derived ingredients into their product lines. For instance, Bel Brands collaborated with Perfect Day to produce Nurishh, a lactose-free cream cheese alternative made with whey protein from fermentation.
By embracing plant-based and precision fermentation-derived ingredients, manufacturers can create a strategic buffer against supply chain shocks. These alternatives provide a reliable, cost-stable, and sustainable option that ensures business continuity and affordability for both companies and consumers. They can also alleviate demand surges during festive occasions like Easter or Passover, when families, including mine, often seek egg-related products.
Companies that reassess their egg ingredient strategy today will be better poised to navigate the disruptions of tomorrow. By considering alternatives and innovative solutions, they can build resilience in their supply chains and continue to meet consumer needs effectively.