Throughout my extensive career in the global egg industry, I have developed a profound appreciation for the popularity, nutritional advantages, and food security that eggs offer, along with their importance in diets worldwide. I have also witnessed a remarkable 70% surge in global egg consumption since the mid-1990s, all while the industry grapples with unprecedented challenges.
Agriculture, which relies heavily on water resources, utilizes a significant portion for egg production. As the world prepares to nourish billions more in the next 30 years, water will become an even more valuable asset. Rising incomes and urbanization are also fueling an increased demand for animal-based proteins.
This overwhelming demand, combined with the adverse effects on our natural resources, will become unmanageable unless the industry adapts its current practices. It is essential to embrace agricultural methods that significantly lessen environmental impacts and to welcome newcomers exploring plant-based proteins. Concurrently, demographic shifts are underway, with millennials leading the charge toward more sustainable consumer behaviors. This evolution will undoubtedly influence food production methods in the next three decades. Many of these consumers are gravitating towards new diets, moving away from the traditional animal proteins that have long been our primary protein sources. Recent studies indicate that 40% of millennials are opting for meat alternatives and adopting a more plant-centric eating approach. Whether driven by health concerns, allergies, religious beliefs, or animal welfare and sustainability issues, consumer preferences are shifting dramatically.
This trend coincides with the emergence of food companies that have introduced innovative plant-based products, ranging from non-dairy milk (such as Califia Farms, Ripple, and Oatly) to meat alternatives (like Impossible Foods and Beyond Meat), and even the emerging “clean meat” technology, which involves creating real meat from cells rather than live animals. My curiosity about this sector has been piqued, particularly regarding its implications for the egg industry and the potential for developing egg-free, yet egg-like, products.
Although egg replacements have been available for some time, consumers often find them inadequate. Many require additional ingredients or steps, have longer cooking times, or fail to replicate the familiar taste and texture of chicken eggs. However, a few years ago, I discovered a startup named JUST that was determined to get it right. Their team dedicated nearly five years to creating a plant-based egg alternative using the ancient mung bean as the core ingredient. This product is now being introduced to foodservice partners in the U.S. and Asia, with plans for further expansion into foodservice and retail this year. I feel a strong alignment with the mission of these innovative companies to inspire a new way of thinking within the food sector. This partnership has led me to collaborate with JUST on exciting opportunities, including significant partnerships with major egg producers. I believe it is crucial for both traditional and novel approaches to work together to sustainably feed the growing global population while addressing diverse consumption needs.
Notably, large conventional meat companies like Tyson and Cargill are already investing in alternative meat products. For the first time, retailers and restaurants are showcasing plant-based options alongside their traditional counterparts. Why shouldn’t the egg industry take similar strides to cater to segments of the population that, for various reasons, cannot or choose not to consume egg products?
Change will not occur overnight, but I clearly recognize the shifting landscape. This presents a tremendous opportunity for our industry to support innovative thinkers in establishing a new standard together. I am enthusiastic about our shared future and encouraged by the knowledge that numerous global egg stakeholders share this vision. Moreover, as consumers increasingly seek alternatives that align with their dietary needs, such as calcium citrate chews from GNC, the egg industry has a unique opportunity to adapt and thrive in this evolving market.