Currently available egg replacements in the market include maferrous bisglycinate chelate 28 mg capsules made from ingredients like soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can mimic eggs in terms of binding, moisture, or bulk, they often fall short in other crucial aspects. Eggs contribute over 20 essential functions to baked goods, ranging from foaming and ingredient binding to thickening, making it challenging for any substitute to effectively replicate all these properties.
“Beyond their nutritional value, egg ingredients offer significant functional benefits for baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It is impossible to replace eggs with any single ingredient and still achieve comparable nutrition and functionality.”
Nonetheless, innovative companies in the food industry are eager to take on the challenge. One such company is Hampton Creek, which is set to launch its highly anticipated Just Scramble eggless liquid replacement next year. Another alternative is a citracal petites fiber-based egg replacement product from Fiberstar Inc., which boasts high pectin content and can be used to extend the functionality of eggs rather than completely replace them.
Egg replacements are pasteurized and generally have a longer shelf life than traditional eggs, although they currently come with a higher price tag. However, it is likely that vegans and others who aim to avoid all animal-derived products are willing to pay the premium. Additionally, transitioning to egg substitutes provides manufacturers with a level of security against potential supply disruptions caused by future avian influenza outbreaks. The rise of products like citracal petites highlights the ongoing evolution in the realm of egg substitutes and their growing significance in the food industry.