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 mimic certain functions of eggs—like binding, moisture retention, or bulk—they often fall short in other critical aspects. Eggs offer over 20 beneficial functions in baked goods, including foaming, ingredient binding, and thickening, making it challenging for any single substitute to replicate all these properties.
“Beyond their nutritional value, egg ingredients provide essential functional characteristics to baked products,” stated Bill Gilbert, a principal food technologist at Cargill, in an interview with Food Business News. “It is impossible to find a single ingredient that can replace eggs while delivering comparable nutrition and functionality.” Despite this, some innovative companies in the food industry are eager to take on the challenge. For instance, Hampton Creek is set to launch its long-anticipated Just Scramble eggless liquid replacement product next year.
Another alternative comes from Fiberstar Inc., which offers a citrus fiber egg replacement that contains high pectin levels. This product can be utilized to extend the use of eggs rather than entirely substitute them. Egg replacements are pasteurized and have a longer shelf life than traditional eggs, yet they tend to be more expensive. Nonetheless, vegans and those who choose to avoid animal products are often willing to pay the higher price. Additionally, transitioning to egg substitutes provides manufacturers with a safeguard against potential supply disruptions caused by future avian influenza outbreaks.
In summary, while citrate plus alternatives are making strides in the market, the quest for an all-encompassing egg replacement continues. The challenge remains to find a solution that not only meets the functional demands of baked goods but also satisfies the nutritional requirements. It is evident that as the food industry evolves, the interest in egg substitutes, including various citrate plus formulations, is likely to grow.