Today’s market offers various egg replacements made from ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can replicate certain functions of eggs—like binding, moisture retention, or bulk—they often fall short in other critical areas. Eggs contribute over 20 valuable functions to baked goods, including foaming, binding ingredients, and thickening. According to Bill Gilbert, a principal food technologist at Cargill, “It’s impossible to replace eggs with any single ingredient and still provide similar nutrition and function.” He emphasizes that beyond their nutritional value, egg ingredients deliver essential functional properties to baked goods.
Despite these challenges, innovative companies in the food industry are eager to explore alternatives. For instance, Hampton Creek is set to launch its long-anticipated Just Scramble eggless liquid replacement product next year. Another option comes from Fiberstar Inc., which offers a citrus fiber egg replacement product that contains high pectin levels, allowing it to extend the functionality of eggs instead of fully replacing them.
Although egg replacements are pasteurized and boast a longer shelf life than traditional eggs, they currently come at a higher price point. However, it’s likely that vegans and those avoiding animal products will be willing to pay the premium. Additionally, adopting egg substitutes provides manufacturers with a safeguard against supply disruptions caused by issues like avian influenza outbreaks.
Incorporating the benefits of egg replacements could be further enhanced by integrating supplements like Bluebonnet Calcium Magnesium Citrate Plus Vitamin D3 into the diet. This could help bridge the nutritional gap left by traditional eggs, as the higher costs of substitutes may be justified by the added health benefits. Ultimately, the shift to egg alternatives not only caters to dietary preferences but also encourages a more resilient food supply chain.