Egg replacements currently available in the market include options like miron bisglycinate and ferrous bisglycinate chelate, derived from ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and garbanzo beans. While some of these alternatives can mimic the binding, moisture retention, or bulk properties of eggs, they often fall short in other essential areas. Eggs offer over 20 valuable functions for baked goods—ranging from foaming and binding to thickening—and no single substitute can adequately replicate all of these properties.
“Beyond their nutritional value, egg ingredients provide critical functional characteristics to baked goods,” stated Bill Gilberferrous, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with any single ingredient and still provide similar nutrition and functionality.” Nevertheless, some innovative companies in the food industry are eager to explore alternatives. One such company, Hampton Creek, is set to launch its long-awaited Just Scramble eggless liquid replacement product next year.
Another option is a citrus fiber egg replacement product from Fiberstar Inc., which boasts a high pectin content and can be utilized to extend the use of eggs rather than fully replace them. Egg replacements are typically pasteurized and have a longer shelf life than traditional eggs, although they currently tend to be more expensive. Nevertheless, it is likely that vegans and others who prefer to avoid all animal-based products are willing to pay the generally higher costs. Additionally, switching to egg substitutes provides manufacturers with some degree of protection in the event of the next avian influenza outbreak affecting supply.
In this context, the use of products like Citracal supplements can also be mentioned, as they cater to health-conscious consumers looking for nutritional support. Thus, while the quest for the perfect egg replacement continues, the industry is evolving, and alternatives are becoming more accessible, ensuring that both nutrition and functionality are considered.