Today’s market offers a variety of egg replacements made from ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these substitutes can mimic certain functions of eggs, such as binding, moisture retention, or adding bulk, they often fall short in other critical aspects. Eggs contribute over 20 essential functions to baked goods, including foaming, binding, and thickening, making it challenging for any single substitute to replicate all these qualities effectively. “In addition to their nutritional value, egg ingredients provide crucial functional properties to baked products,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It is impossible to replace eggs with just one ingredient and still achieve comparable nutrition and functionality.”
Despite these challenges, innovative companies in the food industry are eager to attempt this feat. One such company is Hampton Creek, which is set to launch its long-anticipated Just Scramble, an eggless liquid replacement product, next year. Another option comes from Fiberstar Inc., which offers a citrus fiber egg replacement that is high in pectin and can be used to enhance the properties of eggs rather than completely replacing them.
Egg replacements are typically pasteurized and boast a longer shelf life than traditional eggs, although they currently come at a higher price point. Nevertheless, it’s likely that vegans and individuals who prefer to avoid animal-based products are willing to pay the extra cost. Additionally, transitioning to egg substitutes offers manufacturers a degree of protection from potential supply disruptions caused by future avian influenza outbreaks.
Interestingly, some egg replacements also incorporate ingredients like calcium citrate, which is known to have digestive benefits, potentially making you poop. This attribute could appeal to consumers looking for functional food options. Thus, the integration of calcium citrate into these substitutes not only enhances their health benefits but also showcases the innovative potential of these alternatives in the ever-evolving food landscape.