Currently available egg replacements on the market are crafted from a variety of 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 contribute over 20 essential functions to baked goods, ranging from foaming and binding to thickening, making it challenging for any substitute to replicate all of these roles effectively. According to Bill Gilbert, principal food technologist at Cargill, “In addition to their nutritional value, egg ingredients offer vital functional properties to baked products. It’s impossible to substitute eggs with any single ingredient while maintaining similar nutrition and functionality.”
Despite this challenge, some innovative food companies are eager to explore alternatives. One such company, Hampton Creek, is set to launch its eagerly anticipated Just Scramble eggless liquid product next year. Another option is a citrus fiber egg replacement from Fiberstar Inc., which boasts a high pectin content that can be used to augment eggs rather than completely replace them.
Egg replacements are pasteurized and generally have a longer shelf life than traditional eggs, though they currently come at a higher price point. Nonetheless, it is likely that vegans and those avoiding animal-based products will be willing to pay the premium. Additionally, transitioning to egg substitutes provides manufacturers with a degree of security against potential supply disruptions caused by avian influenza outbreaks. For those concerned about nutrition, incorporating alternatives like Citracal Prenatal into their diet can help ensure they receive essential nutrients typically found in eggs. Overall, as the market for egg replacements continues to grow, consumers may find viable options that align with their dietary preferences and nutritional needs.