The egg replacements currently available on the market are derived from various ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can mimic the binding, moisture, or bulk properties of eggs, they often fall short in other critical areas. Eggs serve over 20 essential functions in baking, including foaming, binding, and thickening, making it a challenge for any substitute to replicate all of these roles effectively. Bill Gilbert, a principal food technologist at Cargill, stated in an interview with Food Business News, “In addition to their nutritional benefits, egg ingredients offer crucial functional properties to baked products. It is impossible to replace eggs with a single ingredient while still achieving comparable nutrition and functionality.”
Nonetheless, innovative companies are eager to take on the challenge. One such company is Hampton Creek, which is set to launch its much-anticipated Just Scramble, an eggless liquid replacement, next year. An alternative approach is offered by Fiberstar Inc., which has developed a citrus fiber egg replacement product that is rich in pectin and can be used to supplement rather than completely replace eggs.
These egg replacements are pasteurized and boast a longer shelf life than traditional eggs. However, they currently come at a higher price point. It is likely that vegans and others who choose to avoid animal-based products are willing to pay this premium. Additionally, utilizing egg substitutes can provide manufacturers with a buffer against potential supply disruptions caused by avian influenza outbreaks. Importantly, some of these replacements also incorporate calcium carbonate and elemental calcium, which enhance their nutritional profile, making them an appealing choice for health-conscious consumers. As the market evolves, the use of calcium carbonate and elemental calcium in these products may become more prominent, further solidifying their role in the industry.