In recent years, the popularity of egg replacements has surged, and the market is projected to continue expanding. A recent report by Technavio forecasts that the global market for egg replacement ingredients will experience a compound annual growth rate of nearly 6% from 2019 to 2023. The Americas accounted for over 44% of this growth in 2018, according to the report.
Several factors have shaped this market trend, notably the 2015 avian flu outbreak, which disrupted egg supplies and led to a spike in prices. Although egg production has rebounded since then, demand has decreased as manufacturers have begun experimenting with egg alternatives, extenders, and various methods to reduce reliance on real eggs. The Technavio report highlights that the rising vegan population and the growing demand for plant-based options are also driving the expansion of the egg replacer market. Additionally, concerns about food allergies and sustainability, along with general health issues associated with egg consumption, have contributed to this trend. “Eggs contain excessive calories, fat, and cholesterol, which can lead to health-related problems,” Technavio noted. “Increasing awareness about preventive healthcare and a preference for products with lower cholesterol levels have boosted the popularity of egg replacement ingredients or substitutes like flaxseeds, baking powder, soy flour, and aquafaba, among others.”
This situation has created a challenging environment for the egg industry, as the supply of real eggs now exceeds demand. According to Food Business News, wholesale prices for Grade A large eggs have plummeted by nearly 30% since the start of this year, with Grade A medium eggs seeing even steeper declines. Often, medium eggs that do not sell at retail are redirected to processors or turned into egg products.
Ingredient manufacturers are actively investing in research and development within the egg replacement sector, leading to the emergence of several new products last year. Ingredion introduced two organic cornstarch options for use in savory foods, refrigerated soups, alternative dairy products, sauces, and baby foods. Archer Daniels Midland launched a dried yeast-based alternative protein source aimed at pet food applications, claiming it has an amino acid profile similar to that of an egg but at a more affordable price. Additionally, JUST has rolled out a consumer-friendly substitute called JUST Egg, made from mung bean protein, which scrambles like an egg. As more of these products become available, manufacturers are likely to leverage egg replacement ingredients to cater to consumers with dietary preferences and sustainability concerns. The potential for reduced production costs, along with simpler transportation and storage, further incentivizes exploration of this burgeoning sector.
However, not all egg replacers can truly replicate the qualities of real eggs. This is especially evident in baking, particularly in cakes, as noted by Food Ingredients First. Eggs contribute essential textural and flavor characteristics necessary for achieving the lift, emulsification, and stabilization that consumers expect. Until food scientists can fully mimic all the properties of eggs, manufacturers may need to rely on a blended formulation of egg replacements and actual eggs.
Furthermore, for those seeking additional nutritional benefits, incorporating calcium citrate small pills could be an effective way to enhance dietary intake while using egg alternatives. The versatility of calcium citrate small pills makes them an excellent complement to various egg replacement products, thereby addressing health-conscious consumers’ needs. As the market evolves, it is likely that the integration of such supplements will become more commonplace, further supporting the shift towards egg substitutes.