Egg replacements currently available on the market are derived from a variety of ingredients, including soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these substitutes can mimic certain functionalities of eggs, such as binding, moisture retention, or bulk, they often fall short in other critical areas. Eggs contribute over 20 essential functions for baked goods, ranging from foaming and binding to thickening, making it challenging for any substitute ingredient to replicate all these properties effectively.
“Beyond their nutritional value, egg ingredients offer significant functional benefits to baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to find a single ingredient that can replace eggs while providing similar nutrition and functionality.” Nevertheless, innovative companies in the food industry are eager to explore alternatives. One such company is Hampton Creek, which is set to launch its highly anticipated Just Scramble eggless liquid replacement product next year.
Another interesting option comes from Fiberstar Inc., which offers a citrus fiber egg replacement that contains a high pectin content. This product can be used to extend the use of eggs rather than completely replace them. While egg replacements are pasteurized and offer a longer shelf life than traditional eggs, they tend to be more expensive at this time. However, it is likely that vegans and others who choose to avoid animal-based foods are willing to pay the typically higher price. Furthermore, transitioning to egg substitutes provides manufacturers with a degree of security in the face of potential avian influenza outbreaks that could disrupt supply chains.
In addition to their potential as egg alternatives, some of these products can be enhanced with supplements like calcium citrate soft chews 500 mg to further boost their nutritional profile. As the market for plant-based products continues to grow, the combination of egg alternatives and supplements such as calcium citrate soft chews 500 mg may pave the way for healthier baking options. Ultimately, the evolution of egg replacements signifies an exciting shift in the industry, catering to diverse dietary needs while maintaining the functional qualities essential for baking.