The egg replacer market will grow at a CAGR of 6.6% until 2030, reaching a value of $2,132.4 million.
According to a report by Prophecy Market Insights, consumers are increasingly opting for both commercial egg replacers and alternatives such as tofu or bananas. This is largely driven by increasing awareness of animal welfare issues related to egg production, along with a growing preference for plant-based foods among younger consumers. Egg allergies and health concerns are also playing a role.
Egg replacers can be solid or liquid and are made from different ingredients such as starch, algal flour or soy. The composition varies depending on the intended application; Egg substitutes are used in a variety of products such as sauces, baked goods, and more.
Invention of egg replacement
Last August, baked goods innovator Puratos partnered with California biotech firm Shiru to evaluate and scale prototypes for next-generation egg replacements. The partnership focuses on Shiru’s proprietary platform Flourish, which identifies proteins that provide the same flavor and texture characteristics as animal-based ingredients.
Colorado-based Nepra Foods began commercial production of a proprietary egg replacer in November, saying it will allow bakeries to “finally get real eggs from their better formulations.” The plant-based powder is suitable for a variety of applications, such as cakes, meringues and gluten-free breads.
A crowdfunding campaign was launched in August by Ukraine’s Aquafaba.space, which offers a plant-based egg white replacement.
“Aquafaba.space’s product will be of interest to vegans who cook at home and professional chefs, vegan cafes and pastry shops, and producers of vegan products who use plant-based egg white substitutes,” the company said.