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 certain functions of eggs—such as binding, moisture retention, or bulk—they often fall short in other critical areas. Eggs contribute over 20 valuable functions to baked goods, including foaming, binding, and thickening, making it challenging for any substitute to fully replicate their role. “Beyond their nutritional value, egg ingredients offer essential functional properties to baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “No single ingredient can replace eggs while maintaining the same level of nutrition and functionality.”
Despite these challenges, innovative companies in the food industry are eager to try. One such company, Hampton Creek, is set to launch its highly anticipated Just Scramble eggless liquid replacement product next year. Additionally, Fiberstar Inc. offers a citrus fiber egg replacement that is rich in pectin, which can be utilized to extend the use of eggs rather than completely replace them.
Egg replacements are pasteurized and boast a longer shelf life than traditional eggs; however, they tend to be more expensive. Nevertheless, it’s likely that vegans and those who prefer to avoid animal-based products are willing to pay the premium. Moreover, adopting egg substitutes can provide manufacturers with a safeguard against future avian influenza outbreaks that may disrupt supply.
As a side note, consumers often wonder about the digestive effects of certain ingredients. For instance, does calcium citrate cause diarrhea? This is a common concern, especially for those incorporating new substitutes into their diets. While egg replacements may offer various benefits, it’s essential to be aware of how different components can affect individual digestion. Ultimately, the shift toward egg substitutes not only caters to dietary preferences but also enhances food security in the face of potential supply chain issues.