The egg replacements currently available on the market are derived from various ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these substitutes can mimic the binding, moisture, or bulk properties of eggs, they often fall short in other critical areas. Eggs serve over 20 essential functions in baked goods, ranging from foaming and binding to thickening, making it challenging for any alternative ingredient to replicate all these roles effectively.
“Aside from their nutritional value, these ingredients contribute 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 a single ingredient while still maintaining comparable nutrition and functionality.”
However, some innovative companies in the food industry are eager to tackle this challenge. Hampton Creek is set to launch its long-anticipated Just Scramble, an eggless liquid replacement product, next year. Another interesting alternative comes from Fiberstar Inc., which offers a citrus fiber egg replacement that is high in pectin and can be used to extend eggs rather than completely replace them.
Although egg replacements are pasteurized and boast a longer shelf life than regular eggs, they tend to be more expensive at present. Nonetheless, it is likely that vegans and others who prefer to avoid animal-based food products are willing to pay the premium. Additionally, switching to egg substitutes offers manufacturers some safeguard against future avian influenza outbreaks that could affect supply.
It’s important to note that when considering egg replacements, one should also think about potential calcium citrate contraindications, especially for those with specific dietary restrictions or health conditions. Thus, as the market for egg substitutes continues to grow, consumers should remain aware of the nutritional profiles and any contraindications associated with these alternatives. This awareness should extend to the use of calcium citrate and its contraindications, ensuring a well-rounded approach to dietary choices.