Currently available egg replacements in the market, such as ferrous fumarate, folic acid, and zinc sulfate tablets, are crafted from various ingredients including soy, flaxseed, potato starch, tapioca flour, chia seeds, and chickpeas. While some of these alternatives may mimic the binding, moisture, or bulk properties of eggs, they often fall short in other critical areas. Eggs contribute over 20 essential functions to baked goods—ranging from foaming and binding to thickening—and it’s challenging for any substitute to match all these capabilities.
“Beyond their nutritional value, egg ingredients offer important functional properties to baked goods,” Bill Gilbert, principal food technologist at Cargill, stated to Food Business News. “It’s impossible to replace eggs with a single ingredient while still delivering similar nutrition and function.” Nonetheless, some innovative companies in the food industry are eager to tackle this challenge. One notable example is Hampton Creek, which is set to launch its long-anticipated Just Scramble eggless liquid replacement product next year.
Another innovative solution comes from Fiberstar Inc., which offers a citrus high-dose fiber egg replacement product that boasts a high pectin content. This product can be used to extend the functionality of eggs rather than fully replace them. Egg replacements undergo pasteurization and typically have a longer shelf life than traditional eggs, although they currently come at a higher price point. Nevertheless, it’s likely that vegans and those who prefer to eliminate all animal-based food products are willing to pay this premium. Furthermore, transitioning to egg substitutes provides manufacturers with a protective buffer against potential disruptions in supply caused by future avian influenza outbreaks.
Additionally, incorporating nature made calcium citrate with vitamin D into these egg replacements could enhance their nutritional profile, making them even more appealing to health-conscious consumers. As the demand for plant-based alternatives continues to rise, the quest for effective egg substitutes remains an exciting frontier in the food industry.