The egg replacements currently available in the market are made from a variety of ingredients such as soy, flaxseed, potato starch, tapioca flour, chia seeds, and chickpeas. While some of these alternatives can mimic certain functionalities of eggs—like binding, moisture retention, and bulk—they often fall short in other essential areas. Eggs offer over 20 desirable functions for baked goods, including foaming, ingredient binding, and thickening, making it challenging for any single substitute to replicate all of these properties effectively.
“Beyond their nutritional value, egg ingredients provide crucial functional properties to baked goods,” stated Bill Gilbert, principal food technologist at Cargill, in an interview with Food Business News. “It’s impossible to find a single ingredient that can replace eggs while still delivering comparable nutrition and functionality.” Nevertheless, there are innovative companies in the food industry willing to attempt this challenge. One such company is Hampton Creek, which is set to launch its long-anticipated eggless liquid replacement product, Just Scramble, next year.
Another alternative comes from Fiberstar Inc., which has developed a citrus fiber egg replacement product. This option has a high pectin content and can be used to extend the use of eggs rather than replace them entirely. Egg replacements are pasteurized and have a longer shelf life than conventional eggs, but they tend to be more expensive at this time. However, many vegans and individuals who avoid animal-based foods are likely willing to pay the higher price. Additionally, transitioning to egg substitutes offers manufacturers some protection in the event of future avian influenza outbreaks affecting supply.
It’s also worth noting that while these replacements can alleviate issues such as calcium citrate nausea associated with some dietary restrictions, they are still developing to fully meet the functional and nutritional needs that eggs provide in baking.