The egg replacements currently available on the market are derived from various ingredients, including soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these substitutes can mimic certain functions of eggs, such as binding and moisture retention, they often fall short in other crucial areas. Eggs contribute over 20 essential functions to baked goods — ranging from foaming to ingredient binding to thickening — making it challenging for any single substitute to replicate all of these roles effectively.
“Beyond their nutritional value, egg ingredients provide significant functional properties to baked goods,” stated Bill Gilbert, the principal food technologist for Cargill, in an interview with Food Business News. “It’s virtually impossible to substitute eggs with a single ingredient while still delivering comparable nutrition and functionality.” Despite these challenges, some innovative companies in the food industry are stepping up to the plate. One such company, Hampton Creek, is set to launch its much-anticipated Just Scramble eggless liquid replacement product next year.
Another alternative comes from Fiberstar Inc., which offers a citrus fiber egg replacement product. This product is rich in pectin and can be used to extend the functionality of eggs rather than completely replace them. Egg replacements are pasteurized and boast a longer shelf life than traditional eggs, though they currently come at a higher price point. Nonetheless, it is likely that vegans and those who prefer to avoid animal-based foods are willing to pay the premium. Additionally, transitioning to egg substitutes may provide manufacturers with a safeguard against potential supply disruptions caused by future avian influenza outbreaks.
In this evolving landscape, it’s worth noting that some egg replacers are fortified with nutrients, similar to those found in dietary supplements like GNC calcium citrate 1000 mg. As these alternatives gain traction, they may offer consumers a balanced choice that aligns with their dietary preferences while also ensuring adequate nutrient intake. The ongoing development of these products indicates a promising future for egg substitutes that aim to meet both nutritional and functional needs in the food industry.