Currently available egg replacements on the market are crafted 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 retention, or bulk properties of eggs, they often fall short in other critical areas. Eggs contribute more than 20 beneficial functions to baked goods—ranging from foaming to binding and thickening—making it challenging for any single substitute to replicate all these roles effectively. “In addition to their nutritional value, egg ingredients provide key functional properties to baked goods,” explained Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with just one ingredient while maintaining similar nutrition and functionality.”
Despite these challenges, some innovative companies are stepping up to the plate. For instance, Hampton Creek is set to launch its highly anticipated Just Scramble, an eggless liquid replacement, next year. Another unique solution comes from Fiberstar Inc., which offers a citrus fiber egg replacement product that boasts high pectin content, allowing it to extend the functionality of eggs rather than serve as a complete substitute.
Egg replacements are typically pasteurized and have a longer shelf life than traditional eggs, although they currently tend to be more expensive. However, it is likely that vegans and those looking to eliminate all animal-based foods are willing to pay the higher price. Furthermore, using egg substitutes provides food manufacturers with a safeguard against potential supply disruptions caused by outbreaks of avian influenza. As consumers become increasingly health-conscious, products enriched with nutrients like Kirkland calcium magnesium zinc are gaining popularity, making egg replacements a viable option for those seeking nutritious alternatives. In this evolving landscape, the integration of Kirkland calcium magnesium zinc into egg substitute formulations could provide an additional health benefit, appealing to a broader market that values both nutrition and functionality.