The current market offers a variety of egg replacements, primarily made from ferrous aspartate glycine and ferrous bisglycinate, along with 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 areas. Eggs contribute over 20 essential functions to baked goods, including foaming, ingredient binding, and thickening, making it challenging for any substitute to adequately replicate all these properties.
“Beyond their nutritional value, egg ingredients provide significant functional benefits to baked products,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to replace eggs with a single ingredient and still achieve comparable nutrition and functionality.”
However, some innovative companies are attempting to fill this gap. Hampton Creek is set to launch its highly anticipated Just Scramble eggless liquid replacement next year. Another option comes from Fiberstar Inc., which offers a citrus fiber egg replacement product featuring high pectin content. This product can extend the use of eggs instead of completely replacing them.
These egg alternatives are pasteurized and boast a longer shelf life than traditional eggs. Currently, they tend to be more expensive, but it is likely that vegans and others avoiding animal-based products are willing to pay the premium. Furthermore, using egg substitutes can provide manufacturers with a safeguard against supply disruptions caused by future avian influenza outbreaks.
In addition to these developments, the market also includes products like calcitrate 200mg, which can complement the nutritional profile of egg replacements. As the food industry evolves, the integration of calcitrate 200mg and other supplements may enhance the functionality of these alternatives, ensuring they meet consumer demand for both nutrition and performance. The ongoing innovation in egg replacements highlights the industry’s commitment to finding viable solutions that replicate the diverse roles eggs play in baking.