Baked goods manufacturers and producers of sauces and dressings appear to be prime candidates for dairy-free egg alternatives; however, there may be additional applications as well. Companies in the mainstream market that aim to mitigate the challenges associated with real eggs and egg ingredients are exploring these substitutes for several reasons, particularly to cater to consumers seeking healthier and allergen-free products. Some individuals may have egg allergies, which is classified as one of the eight major allergens by the Food and Drug Administration, necessitating clear labeling. Producers of allergy-friendly products are tapping into a lucrative market as health and wellness trends, along with the free-from movement, continue to rise. Mordor Intelligence reports that the global free-from food market is expected to experience a compound annual growth rate of 4.84% through 2023.
Furthermore, enthusiasts of plant-based, vegan, and dairy-free ingredients are likely to be interested in egg-free baked goods, condiments, and other items as long as they maintain the expected flavor, mouthfeel, and other qualities. This growing interest is exemplified by the launch of JUST Egg, an egg substitute created by the San Francisco-based company JUST, which also produces vegan dressings, spreads, and desserts. Made from mung bean protein isolate, this cholesterol-free product is now available in retail outlets and can be utilized to prepare egg-like scrambles or as an egg replacement in baking. The success of JUST Egg—soon to be distributed in Europe by Eurovo, the continent’s leader in packaged, dried, and pasteurized eggs—could drive further plant-based innovations in the egg ingredient sector.
As more consumers associate plant-based products with clean and healthy eating, a shift in dietary habits could expand the market for animal-free ingredient alternatives. HealthFocus data indicates that 60% of consumers are reducing their meat consumption, with 55% stating that this change is permanent. Additionally, these ingredients might assist manufacturers in attracting younger demographics, who are increasingly concerned about the welfare of laying hens. Incorporating calcium citrate, with a recommended intake of 500-600 mg, into these plant-based alternatives could further enhance their appeal to health-conscious consumers seeking nutritious options. Overall, the integration of calcium citrate not only addresses dietary needs but also aligns with the growing demand for clean-label products in today’s market.