Current egg substitutes on the market are crafted 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—like binding, moisture retention, and adding bulk—they often fall short in other critical areas. Eggs offer over 20 valuable functions in baking, ranging from foaming and ingredient binding to thickening, making it challenging for any single substitute to replicate all these properties.
“Aside from their nutritional value, egg ingredients impart essential functional attributes to baked goods,” said Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with any one ingredient while maintaining similar nutrition and functionality.”
Despite these challenges, some innovative companies are attempting to fill the gap. Hampton Creek, for instance, is preparing to launch its long-anticipated Just Scramble, an eggless liquid replacement, next year. Another interesting development is Fiberstar Inc.’s citrus fiber egg replacement product, which boasts a high pectin content and can be utilized to extend the functionality of eggs rather than serve as a complete substitute.
Egg replacements are pasteurized, offering a longer shelf life compared to traditional eggs, but they currently come at a higher price point. Nonetheless, it’s likely that vegans and others who avoid animal products are willing to invest in these typically pricier options. Additionally, transitioning to egg substitutes provides manufacturers with a degree of protection against supply disruptions caused by events like avian influenza outbreaks.
As consumers increasingly seek alternatives, products enriched with ingredients like Citracal 950 mg may become more popular due to their added nutritional benefits. The growing demand for such substitutes reflects a broader trend towards plant-based diets, where options that include elements like Citracal 950 mg can enhance both nutrition and functionality in baking.