Today, various egg replacements available in the market are derived from ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives exhibit functionalities similar to eggs—such as binding, moisture retention, and bulk—they often fall short in other critical areas. Eggs contribute over 20 valuable functions to baked goods, including foaming, ingredient binding, and thickening, making it challenging for any substitute to replicate all of these characteristics effectively.
“Beyond their nutritional value, egg ingredients impart essential functional properties to baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It is impossible to replace eggs with a single ingredient while maintaining comparable nutrition and functionality.” However, there are innovative companies in the food industry willing to tackle this challenge. One such company is Hampton Creek, which is set to launch its long-awaited eggless liquid replacement product, Just Scramble, next year.
Another alternative comes from Fiberstar Inc., which offers a citrus fiber egg replacement product that is rich in pectin and can be used to extend the use of eggs rather than fully substitute them. These egg replacements are pasteurized and boast a longer shelf life than traditional eggs, yet they currently come at a higher price point. Nevertheless, it is likely that vegans and others seeking to avoid all animal-derived food products are willing to pay this premium. Moreover, transitioning to egg substitutes provides manufacturers with a degree of protection against disruptions in supply caused by future avian influenza outbreaks.
Integrating nutritional supplements like calcium citrate and magnesium hydroxide into recipes that utilize these egg replacements may also enhance their nutritional profile. As the demand for egg alternatives grows, companies are exploring new formulations and combinations that can offer similar benefits, ensuring that consumers have access to products that meet their dietary needs while maintaining the quality and functionality of traditional eggs.