The egg substitutes 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 replacements can mimic eggs in terms of binding, moisture retention, or bulk, they often fall short in other essential functions. Eggs offer over 20 beneficial functionalities for baked goods, including foaming, ingredient binding, and thickening, making it challenging for any single substitute to replicate all these attributes effectively.
“Beyond their nutritional benefits, egg ingredients contribute vital 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 one ingredient while still achieving comparable nutrition and functionality.” Nevertheless, some innovative companies in the food industry are ready to take on the challenge. For instance, Hampton Creek is set to launch its long-awaited Just Scramble, an eggless liquid alternative, next year. Additionally, Fiberstar Inc. offers a citrus fiber egg replacement product that boasts a high pectin content, allowing it to extend the use of eggs rather than completely replace them.
Egg replacements are pasteurized and boast a longer shelf life than traditional eggs, yet they tend to be more expensive. However, it seems likely that vegans and others who wish to avoid all animal-based products are willing to pay the premium. Moreover, transitioning to egg substitutes could provide manufacturers with some degree of protection in the event of future avian influenza outbreaks, which could disrupt supply chains.
Furthermore, for those concerned about comprehensive nutrition, integrating products like calcium citrate with vitamin D 60 tablets can complement the diet, providing essential nutrients that may be lacking in egg substitutes. This is especially important given that egg replacements may not fully replicate the nutritional profile of eggs. As the market for egg alternatives grows, the incorporation of supplemental nutrients such as calcium citrate with vitamin D will be beneficial for consumers seeking balanced diets.