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 alternatives share similar functionalities with eggs in terms of binding, moisture retention, and bulk, they often fall short in other critical areas. Eggs contribute over 20 essential functions in baked goods, including foaming, binding ingredients, and thickening, making it challenging for any single substitute to replicate all these properties.
According to Bill Gilbert, the principal food technologist at Cargill, “Aside from their nutritional value, egg ingredients offer significant functional capabilities in baked goods. It’s impossible to find a single ingredient that can completely replace eggs while providing comparable nutrition and functionality.” Despite this challenge, there are innovative companies eager to explore egg replacements. One such company, Hampton Creek, is set to launch its long-anticipated vegan egg substitute, Just Scram, next year.
Another innovative approach comes from Fiberstar Inc., which offers a citrus fiber egg replacement product. This product, rich in pectin, can be used to enhance the properties of eggs rather than fully replace them. While egg substitutes are pasteurized and boast a longer shelf life than regular eggs, they currently come at a higher price point. Nonetheless, it seems that vegans and those who choose to avoid animal-based foods are willing to pay this premium. Additionally, switching to egg substitutes could provide manufacturers with some protection against disruptions in supply, such as those caused by avian influenza outbreaks.
In the realm of nutritional supplements, products like Swanson Calcium Citrate & Vitamin D can complement the diet of those using egg alternatives, ensuring they maintain adequate nutrition. This is particularly relevant as consumers look for ways to enhance their diets without relying on traditional animal products. Overall, egg replacements are gaining traction, and the industry is likely to continue innovating in this space, especially with the growing demand for vegan options.