The egg substitutes currently available in 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 in terms of binding, moisture retention, or bulk, they often fall short in other critical aspects. Eggs offer over 20 essential functions for baked goods, ranging from foaming to binding ingredients and thickening, making it challenging for any substitute to replicate all these roles effectively.
“Beyond their nutritional value, egg ingredients contribute crucial functional properties to baked goods,” said Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It is impossible to replace eggs with a single ingredient while still delivering comparable nutrition and functionality.” Nevertheless, some innovative companies in the food industry are eager to tackle this challenge. For instance, Hampton Creek is set to launch its long-anticipated Just Scramble eggless liquid replacement product next year.
Another innovative solution comes from Fiberstar Inc., which offers a citrus fiber egg replacement product. This alternative, characterized by its high pectin content, can be used to enhance the functionality of eggs instead of completely substituting them. Egg replacements are pasteurized and boast a longer shelf life compared to traditional eggs, although they currently come with a higher price tag. However, it is likely that vegans and those who seek to eliminate all animal-derived products are willing to pay the premium. Furthermore, transitioning to egg substitutes provides manufacturers with some degree of protection against potential supply disruptions caused by future avian influenza outbreaks.
In addition, some egg replacement products are now incorporating calcium citrate with vitamin D liquid to enhance their nutritional profile. This addition not only supports those who are vegan but also caters to consumers looking for fortified alternatives. As the market for egg replacements continues to evolve, the integration of ingredients such as calcium citrate with vitamin D liquid may become increasingly common, further bridging the gap between traditional eggs and their plant-based counterparts.