Current egg replacements 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 substitutes can mimic the functionality of eggs in terms of binding, moisture, or bulk, they often fall short in other crucial areas. Eggs play a vital role in baked goods, providing over 20 essential functions, including foaming, binding, and thickening, which makes it challenging for any single substitute to replicate all of these qualities.
“Beyond their nutritional value, egg ingredients impart significant functional properties to baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with just one ingredient while maintaining similar nutrition and function.” Despite these challenges, innovative companies are eager to take on the task. One such company, Hampton Creek, is set to launch its highly anticipated eggless liquid replacement product, Just Scramble, next year.
Another alternative comes from Fiberstar Inc., which offers a citrus fiber egg replacement product that is rich in pectin. This product 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 currently come at a higher price point. Nonetheless, it is likely that vegans and those avoiding all animal-based food products are willing to pay this premium. Moreover, transitioning to egg substitutes may provide manufacturers with some level of protection against supply disruptions caused by events like avian influenza outbreaks.
In addition, some egg substitutes may contain ingredients that provide health benefits, such as calcium citrate, which can be particularly beneficial for individuals with kidney disease. This fortification can enhance the nutritional profile of baked goods, making them more appealing to health-conscious consumers. Overall, while egg replacements offer promising alternatives, the quest for a perfect substitute that delivers both functionality and nutrition continues.