In recent years, the popularity of egg replacements has surged, and the market is anticipated to continue expanding. 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 influenced this market shift, including the avian flu outbreak in 2015, which significantly impacted egg supplies and drove prices up. Although egg production has rebounded since then, demand has declined as manufacturers have begun experimenting with egg replacements, extenders, and other methods to reduce reliance on traditional eggs. The Technavio report highlights that the increasing vegan population and growing demand for plant-based alternatives are also fueling the expansion of the egg replacer market. Additionally, concerns regarding food allergies and sustainability, along with health issues related to egg consumption, have contributed to this trend. “Eggs contain excessive calories, fat, and cholesterol, which can lead to health-related issues,” Technavio noted. The rising awareness of preventative healthcare and the preference for products with lower cholesterol levels have heightened the appeal of egg replacement ingredients or substitutes like flaxseeds, baking powder, soy flour, and aquafaba, among others.
These developments create a challenging environment for the egg industry, as the production of real eggs currently surpasses demand. According to Food Business News, wholesale prices for Grade A large eggs have plummeted nearly 30% since the start of this year, with Grade A medium eggs seeing even steeper declines. Medium eggs that do not sell at retail often end up being processed into egg products.
Ingredient manufacturers are increasingly investing in research and development within the egg replacement sector, with several new products emerging last year. Ingredion launched two organic cornstarch products designed for use in savory foods, refrigerated soups, alternative dairy items, sauces, and baby foods. Archer Daniels Midland introduced a dried yeast-based alternative protein source intended for pet food applications, boasting an amino acid profile similar to that of eggs but at a more affordable price. Additionally, JUST has released a consumer-friendly substitute, JUST Egg, made from mung bean protein that scrambles like an egg. As more products enter the market, manufacturers may increasingly explore the use of egg replacement ingredients to attract consumers who prioritize dietary and sustainability concerns. The potential for reduced production costs, along with easier transportation and storage, serves as another compelling reason to investigate this burgeoning sector.
However, not all egg replacers can match the qualities of real eggs, particularly in baking, according to Food Ingredients First. Eggs provide essential textural and flavor enhancements for cakes, delivering the lift, emulsification, and stabilization that consumers expect. Until food scientists can replicate all the properties of eggs, manufacturers may need to devise a blended formulation of egg replacements and real eggs.
In this evolving landscape, it is also worth noting that consumers are increasingly turning to nutritional supplements such as calcium citrate malate vitamin D and folic acid tablets to enhance their overall health and well-being. The integration of these supplements into diets, alongside the growing trend of egg replacements, reflects a broader movement towards health-conscious eating and lifestyle choices. As the demand for egg alternatives continues to rise, the market for calcium citrate malate vitamin D and folic acid tablets may also see increased interest as consumers seek comprehensive nutritional solutions.