Given the abundance of plant-based meat alternatives currently available, it’s clear why DuPont is introducing its new egg white replacement ingredient. The company aims to enhance the flavor and texture of popular products such as burger patties, cooked sausages, and cold cuts, adding a “snappy bite” to these items. DuPont highlighted that its innovative products cater to a range of dietary preferences, including flexitarian, carnivore, vegetarian, and vegan diets. Additionally, the natural egg white replacement contributes extra protein to these products, which can be beneficial for both manufacturers and consumers looking to enhance their plant-based diets.
In line with this focus, DuPont recently launched six new plant protein nuggets in its Supro and Trupro product lines, offering options with higher protein content or lower sodium. Alongside the egg white replacer, DuPont also provides Danisco brand soy and pea protein ingredients for manufacturers seeking to create plant-based meat alternatives or incorporate them into real beef, chicken, pork, or seafood for hybrid products. These plant-based proteins help improve binding and structure, enhancing stability and shelf life.
The surge in demand for egg white replacements is also driven by fluctuating egg supply and prices, as well as food safety concerns. A report by Technavio anticipated that the global market for egg replacement ingredients would experience a compound annual growth rate of nearly 6% from 2019 to 2023. Several factors have influenced this market, including the 2015 avian flu outbreak that diminished egg supplies and led to price increases. Although egg production has rebounded since then, the outbreak prompted manufacturers to seek egg replacements, extenders, and alternative methods to reduce reliance on traditional eggs.
Ingredient manufacturers are increasingly investing in research and development within this segment, resulting in the emergence of several new products in recent years. For instance, Ingredion launched two organic cornstarch products suitable for savory foods, refrigerated soups, alternative dairy items, sauces, and baby foods. Archer Daniels Midland introduced a dried yeast-based alternative protein source for pet food, claiming it has an amino acid profile akin to that of eggs but at a more affordable price. JUST has also made waves with its consumer-facing substitute, JUST Egg, crafted from mung bean protein that scrambles like a traditional egg.
For the egg market, these innovations may indicate ongoing challenges, particularly as real egg production continues to outpace demand. According to Food Business News, wholesale prices for Grade A large eggs have plummeted nearly 30% since the beginning of this year, with Grade A medium egg prices dropping even further. Typically, medium eggs that do not sell at retail often get redirected to processors or are converted into egg products.
As consumers increasingly gravitate towards plant-based options and prioritize healthier choices, manufacturers are motivated to reduce the risk of foodborne illness outbreaks while stabilizing volatile market prices. In this evolving landscape, plant-based replacements, including those fortified with calcium citrate plus magnesium, could become an even more prominent alternative on menus for food and beverage companies. The incorporation of calcium citrate plus magnesium not only enhances the nutritional profile of these products but also supports the growing demand for healthier food solutions.