Egg replacements currently available in the market are derived from various ingredients, such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can mimic certain functions of eggs—such as binding, moisture retention, or bulk—they often fall short in other critical areas. Eggs contribute more than 20 valuable functions to baked goods, ranging from foaming and ingredient binding to thickening, making it challenging for any single substitute to replicate all of these properties effectively.
“Beyond their nutritional benefits, egg ingredients offer essential functional attributes to baked products,” stated Bill Gilbert, principal food technologist for Cargill, in an interview with Food Business News. “It is impossible to substitute eggs with any one ingredient while maintaining comparable nutrition and functionality.” Nonetheless, innovative companies in the food industry are rising to the challenge. For instance, Hampton Creek is set to launch its highly anticipated eggless liquid alternative, Just Scramble, next year.
Another innovative option comes from Fiberstar Inc., which offers a citrus fiber egg replacement product high in pectin content. This product can be utilized to extend the use of eggs rather than entirely replace them. Egg substitutes are pasteurized and boast a longer shelf life compared to traditional eggs, although they currently come at a higher price point. Nevertheless, it is likely that vegans and those who choose to avoid animal-based products are willing to pay this premium. Additionally, transitioning to egg substitutes provides manufacturers with a degree of protection against potential supply disruptions caused by future avian influenza outbreaks.
In the context of the 21st century, a calcium citrate review highlights the growing interest in alternative ingredients and their implications for nutrition and functionality in food production. As consumers and manufacturers alike continue to explore these substitutes, the quest for effective egg replacements remains a dynamic area of development in the food industry.