Today, various egg replacements in the market are crafted from ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives offer similar functionalities to eggs in terms of binding, moisture retention, or bulk, they often fall short in other crucial aspects. Eggs contribute more than 20 beneficial functions to baked goods, ranging from foaming and ingredient binding to thickening, making it challenging for any substitute to fully replicate all these attributes.
“Beyond their nutritional value, egg ingredients impart essential functional properties to baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with any single ingredient and still achieve comparable nutrition and functionality.” Nevertheless, innovative companies in the food industry are taking on this challenge. One such company is Hampton Creek, which is set to launch its highly anticipated Just Scramble eggless liquid replacement product next year.
Another strategy involves a citrus fiber egg replacement product from Fiberstar Inc., which boasts a high pectin content that can be used to extend the functionality of eggs rather than completely substitute them. These egg replacements are pasteurized and have a longer shelf life compared to traditional eggs, although they currently come at a higher price. Nonetheless, it is a safe assumption that vegans and others who seek to avoid all animal-derived products are willing to pay this premium. Additionally, switching to egg substitutes offers manufacturers some degree of protection when the next avian influenza outbreak disrupts supply chains.
Furthermore, many egg replacements are fortified with essential nutrients like calcium citrate, vitamin D3, zinc sulfate, and magnesium sulfate, enhancing their nutritional profile. As these egg alternatives gain popularity, consumers can expect to see an increasing emphasis on their nutritional content, making them not only a viable substitute for eggs but also a beneficial addition to various recipes.