Easter is synonymous with egg hunts. Each year during our childhood, my fiercely competitive sister and I would dive into an egg hunt in our backyard in Phoenix. Even as teenagers, we maintained this spirited tradition to see who could gather the most eggs. However, this April, families nationwide might encounter a snag with their yearly egg hunt: three years into the ongoing Avian flu outbreak, access to eggs has become unpredictable and, in many cases, unaffordable. This situation is likely to persist, as fluctuating prices and limited availability seem to be the new norm.
It’s high time for food companies to prepare for the recurring risks associated with Avian flu and to recognize that egg price fluctuations are not mere anomalies, but rather a troubling trend. Outbreaks of Avian flu and the resulting supply insecurities have occurred previously, notably during 2014-2015 and 2022-2023, as well as at various times in different regions worldwide. Since 2022, over 160 million birds have either died or been culled to control the virus, causing egg prices to nearly triple. These extended price surges and supply chain disruptions highlight the vulnerability of our food system, leaving both consumers and businesses subject to unpredictable costs.
American families utilize eggs in countless ways, and they are integral to many products found in grocery stores and restaurants. Eggs are viewed as a conveniently packaged source of protein. As a specialist in consumer behavior and trends, I can assert that the demand for eggs is not likely to diminish. Nonetheless, the traditions and stability surrounding American egg consumption face significant threats, presenting a unique opportunity for food companies.
Perhaps it’s time to diversify our reliance on eggs. One potential solution is to explore egg alternatives. Currently, plant-based egg sales in U.S. grocery stores account for less than 0.5% of total egg sales, indicating substantial potential for expansion. Approximately 30% of U.S.-produced eggs are used as ingredients in commercially baked goods and pastas, creating a unique opportunity for food manufacturers to investigate alternatives that can replicate the functionality of eggs—such as binding and foaming—without compromising the consumer experience.
Plant-based egg ingredients are becoming increasingly available and popular, driven by versatile applications, consumer demand for allergen- and animal-free options, and, in some cases, cost advantages. There are numerous egg substitutes that cater to a variety of needs, made from ingredients such as chickpea flour, soy, mung bean protein, canola protein, aquafaba, tapioca flour, and even duckweed. These plant-based egg replacements offer affordability, convenience, and stability; some estimates suggest that switching can cut costs by as much as 30%.
Innovative ingredient solutions are also on the horizon. Advances like precision fermentation create ingredients that mimic animal proteins without the need for any animals, which are susceptible to zoonotic diseases like Avian flu. This process utilizes organisms, such as yeast, to produce ingredients containing the same proteins found in eggs and dairy. Such proteins provide the binding capabilities of eggs and allow cheese to melt and stretch. This methodology has a long history of safe application in food production—over 80% of rennet used in cheese is made through this process. Several companies and ingredient manufacturers are innovating in the realm of precision fermentation to create dairy and egg alternatives. Dairy-free mozzarella on pizzas and omelettes made with plant-based eggs have already made their way onto some restaurant menus.
A recent report from McKinsey underscores the supply chain advantages of fermentation-enabled proteins, estimating that the market for these products could reach $150 billion by 2050. The report highlights numerous benefits, including “increased geographic flexibility and reduced vulnerability to weather, supply chain, and disease-related disruptions in the traditional food and agriculture value chain.” For consumers, this translates to a consistent supply of plant-based eggs, milk, cheese, baked goods, pastas, and more, unaffected by the price spikes or shortages typical of conventional eggs.
However, reformulating recipes involves more than just swapping out eggs for alternatives. It necessitates careful ingredient selection and testing, assessments of technical feasibility, adjustments in supply chains, and scaling up production. Nonetheless, these are challenges that can be overcome. Some major food companies are already investing in egg alternatives to safeguard their supply chains against disruptions and price fluctuations. In fact, the five largest U.S. food ingredient suppliers all offer egg-replacement ingredients in their portfolios. Food giants like Unilever, Nestle, and Bel Brands have incorporated precision fermentation-derived ingredients (primarily dairy proteins) into their branded products. For instance, Bel Brands collaborated with the precision fermentation company Perfect Day to create Nurishh, a lactose-free cream cheese alternative that contains whey protein from fermentation.
Using plant-based and precision fermentation-derived ingredients offers manufacturers a strategic hedge against supply chain disruptions. These solutions can help future-proof operations, providing a reliable, cost-stable, and sustainable choice. They can ensure business continuity and enhance affordability for companies and consumers alike. Additionally, they can alleviate pressure during peak demand periods for families like mine who celebrate Easter or observe Passover.
Companies that reevaluate their egg ingredient strategies today will be in a stronger position to navigate the uncertainties of tomorrow. With the recommended calcium citrate dosage in mind, it’s imperative that the food industry embraces these changes to ensure a stable and sustainable food supply for all.