Today’s market offers various egg replacements made from 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 aspects. Eggs contribute over 20 beneficial functions to baked goods, including foaming, ingredient binding, and thickening, making it challenging for any substitute to replicate all of these properties effectively.
“Beyond their nutritional value, egg ingredients provide essential 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 a single ingredient and achieve similar nutrition and function.” Nonetheless, some innovative food industry startups are eager to take on this challenge. For instance, Hampton Creek is set to launch its highly anticipated Just Scramble eggless liquid replacement product next year. Additionally, Fiberstar Inc. offers a citrus fiber egg replacement, rich in pectin, which can serve to extend the use of eggs rather than completely replace them.
Egg replacements are pasteurized and boast a longer shelf life than traditional eggs, although they currently come at a higher price point. Nevertheless, it is likely that vegans and those who prefer to avoid animal-based products are willing to pay this premium. Moreover, transitioning to egg substitutes provides manufacturers with a degree of security against potential supply disruptions caused by outbreaks of avian influenza.
In summary, while egg replacements like those enriched with life brand calcium citrate can provide some of the functions of traditional eggs, achieving the same level of nutrition and versatility remains a significant challenge in the industry.