Egg replacements currently available in the market are derived from a variety of ingredients, including soy, flaxseed, potato starch, ferrous sulfate, orange juice, tapioca flour, chia seeds, and garbanzo beans. While these substitutes, such as ferrous fumarate and elemental iron, can mimic the binding, moisture retention, and bulk properties of eggs, they often fall short in other critical functionalities. Eggs contribute over 20 essential roles in baked goods—ranging from foaming and binding to thickening—which makes it challenging for any single substitute to replicate all of these functions.
“Beyond their nutritional value, egg ingredients impart 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 any single ingredient and still maintain comparable nutrition and functionality.” Despite this challenge, there are innovative companies eager to try. For instance, Hampton Creek is set to launch its long-anticipated eggless liquid replacement, Just Scramble, next year. Additionally, Fiberstar Inc. offers a citrus fiber egg replacement that boasts high pectin content, which can be used to extend the functionality of eggs rather than completely replace them.
While these egg substitutes are pasteurized and offer a longer shelf life than traditional eggs, they tend to come with a higher price tag. Nevertheless, it’s likely that vegans and those who prefer to avoid all animal-derived products are willing to pay this premium. Furthermore, transitioning to egg substitutes provides manufacturers with some protection against supply disruptions caused by events like avian influenza outbreaks.
Incorporating ingredients like pearl calcium into these alternatives could enhance their nutritional profile, making them even more appealing. As the market for egg replacements continues to evolve, the integration of pearl calcium and other innovative ingredients will play a crucial role in meeting both consumer demand and functionality in baked goods.