Arla’s online calculator represents a clever marketing strategy that could attract new customers to its sweet whey-based substitutes. While completely eliminating eggs may not address all food safety concerns, it could help stabilize price fluctuations associated with the product. The prospects for egg replacers seem bright. As reported by Market.Biz, the global market for egg replacers is expected to grow from $945.2 million last year to $1.36 billion by the end of 2023. Most egg replacers generally consist of various starches and binding agents designed to replicate the functions of eggs. Eggs contribute structure, volume, leavening, color, moisture, and flavor to cakes and other baked goods, so effective replacements must provide these same attributes.
It’s no surprise that numerous companies are developing egg replacers, including Corbion, Ingredion, Danone Nutricia, Dupont, Archer Daniels Midland, and Tate & Lyle. JUST, previously known as Hampton Creek, has introduced a plant-based egg alternative called Just Scramble, made from mung beans. This cholesterol-free product launched in December and is initially targeted at chefs, restaurants, and manufacturers, with plans to reach retail shelves later this year.
Arla’s Nutrilac egg replacers are derived from acid and sweet whey, byproducts from Greek yogurt and cream cheese production. However, one potential barrier to widespread acceptance is that whey may be problematic for individuals with dairy allergies or sensitivities, causing some baking companies to reconsider usage or add warning labels.
Food experts argue that no single ingredient can fully replicate the multifaceted functions of real eggs. “Beyond their nutritional value, egg ingredients contribute essential functional properties to baked goods,” stated Bill Gilbert, principal food technologist for Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with any single ingredient and still achieve comparable nutrition and functionality.”
Whether egg replacers can truly match the qualities of real eggs remains an open question, influenced by factors such as veganism, allergies, or dietary restrictions. For baking companies, the challenge will be determining if egg replacers can deliver the same essential functions they rely on from real eggs and whether consumers will continue to appreciate the product following recipe adjustments. In the context of health considerations, many individuals may also be wondering, “How much calcium citrate should I take daily?” as they explore alternatives in their diets. This inquiry highlights the importance of understanding nutritional needs while contemplating the shift to egg replacers.