Egg Alternatives

Until a few years ago, plant-based egg alternatives were a largely unknown niche product whose product range was limited to replacements for the egg content in baked goods. Since then, the market for high-quality egg substitutes has taken off, largely fueled by the launch of the internationally popular scrambled egg substitute JUST Egg in 2017.

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Available across the US, Canada, Singapore, South Korea, South Africa, Hong Kong, China, and Europe in Q4 2022, JUST Egg is the fastest expanding egg brand in the world. Supported by tennis superstar Serena Williams and actor Jake Gyllenhaal, JUST Egg is a global phenomenon that continues to prove the increasing demand for nutritious egg substitutes.

Growing innovation power of the plant egg category

Innovation and variety in plant-based egg alternatives are driving growth as consumers continue to turn to cruelty-free products. Data on the vegan eggs market shows that sales of vegan egg substitutes are expected to reach a value of close to $3.3 billion by 2031, rising at a CAGR of around 8.3%.

Product development and innovational power are increasing on a global scale. In 2022, Indian startup Evo Foods successfully launched the first heat-stable and plant-based boiled egg after establishing itself as a known producer of plant-based liquid eggs.

Moreover, by making use of cellular agriculture, companies like Onego Bio Ltd from Finland are already working on an animal-free egg protein that is produced with a specific precision fermentation process creating identical egg white protein without the need for animals. At the same time, food tech pioneer Fiction Foods already revealed its cellular agriculture egg alternative launch to be in Q3 2022.

The market launch of more high-quality egg alternatives, whether in powder, liquid, or hard-boiled form, is expected in 2023. Subscribe to the vegconomist newsletter to keep up to date with the latest developments in the egg alternatives market.

© Fabumin
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Fabumin: “We Use Legume Cooking Side-Streams and Turn Them Into a High-Value, Sustainable Ingredient”

In this interview, we speak with Adi Yehezkeli, CEO and Co-founder of Fabumin, an innovative company based in Tel Aviv’s vibrant food tech community. Fabumin offers a unique alternative to eggs in the food industry with its aquafaba powder—a sustainable, affordable, and versatile ingredient made from legume cooking side-streams. Adi discusses the unique benefits of Fabumin’s technology, the company’s commitment to sustainability, and its exciting journey towards commercialization. She also shares insights on the future of the alternative protein industry and how Fabumin plans to play a key role in its evolution. Can you describe Fabumin and the solutions you’re offering/developing? What sets you apart from others in the market? Fabumin offers a revolutionary new raw material to the food industry: aquafaba powder. Aquafaba is …

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Planet B.io

© Planet B.io

South Holland Invests €1 Million to Develop Plant-Based Egg Alternative

The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …

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JUST Egg to launch in Europe

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JUST Egg to Launch in Europe Through Major Partnership With VFG

JUST Egg, the hugely popular plant-based egg alternative developed by US food tech company Eat Just, is set to enter the European market through a partnership with Vegan Food Group (VFG). VFG has secured exclusive European manufacturing and distribution rights for JUST Egg, which will allow the product to launch in the EU and the UK for the first time. Backed by an £11.25 million investment, VFG is building a fully automated production line at its Lüneburg site in Germany, which is said to be Europe’s largest dedicated plant-based facility. The company says it is also investing across its UK and German sites to boost automation, extend shelf life, cut waste, and improve product quality. Commercial production of JUST Egg is expected to begin in …

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Corbion egg replacers

© Corbion

Corbion Launches New Egg Replacers to Help Bakeries Overcome Supply Chain Issues

Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products — Vantage™ 12E and Vantage™ 11E. Designed for manufacturers of bakery products, the egg replacers are intended to address the supply chain issues increasingly facing the egg industry, as avian flu continues to cause shortages and price rises. Vantage™ 11E is designed for complete egg replacement in bread and bun applications without the need for reformulation. Meanwhile, Vantage™ 12E reportedly enables manufacturers to reduce dried or liquid whole eggs by up to 40% in cakes and sweet goods, and can be integrated into both open-bowl and continuous mix systems. “The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of …

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CSM Ingredients egg reduction solution

© CSM Ingredients

CSM Ingredients Addresses Egg Supply Chain Issues With Advanced Egg Reduction Solution

Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches. The ingredient is said to build on the success of the company’s Egg ’n Easy line, offering a new formulation with greater flexibility and cost-efficiency. It could help to address the supply chain issues increasingly facing the egg industry, as avian flu outbreaks reduce availability and drive up prices. Egg ‘n Easy Plus is a fully customizable plant-based powder solution that can replace up to 100% of whole eggs in brioche recipes, which typically contain 5% to 15% egg. Switching from free-range eggs to Egg ‘n Easy Plus can reportedly lower egg-related costs by up to 55% while preserving …

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Just Egg launches at New York bodegas in Bird Flu Bailout campaign

© Just Egg

Just Egg Breakfast Options Offered at 50+ New York Bodegas in “Bird Flu Bailout” Initiative

As bird flu continues to drive historically high egg prices and shortages across the US, Just Egg and Plantega have partnered to launch a new initiative called the Bird Flu Bailout. The campaign will see over 50 independent New York bodegas offer plant-based takes on classic bodega breakfasts such as bacon, egg and cheese sandwiches. Each breakfast item will be made with Just Egg’s plant-based egg alternative, and Bird Flu Bailout customers will also receive $2 off Just Egg’s retail products. As the bird flu crisis continues, Just Egg says its sales are surging, reportedly growing five times faster than chicken eggs and five times faster than last year. 90% of buyers are not vegan or vegetarian, and repeat purchases have reached over 54%. “Folks …

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Revyve yeast protein egg replacers

© Alessa Joseph

Revyve Study Finds Enthusiasm for Yeast Protein Egg Replacers Among European Consumers

A study by Dutch food tech company Revyve has found positive attitudes toward yeast protein egg replacers in three European countries — France, Germany, and the UK. Through AI-moderated interviews, the study aimed to gauge interest in Revyve’s functional brewer’s and baker’s yeast ingredients, which can be used as substitutes for egg proteins and synthetic texturizers. Consumers across all three countries recognized the nutritional and functional role of eggs in many foods, but showed enthusiasm toward the idea of yeast-based alternatives. While all three groups agreed that eggs were a source of protein and a good binder, there were some differences in opinion between countries. French consumers emphasized the role of eggs in thickening foods and creating soft, fluffy textures, but acknowledged that some people …

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Crackd

© Crackd

UK’s Leading Plant-Based Liquid Egg, Crackd, to Enter US Market Amid Rising Egg Prices

Crackd, a UK-based plant-based liquid egg brand, is preparing to enter the US market in 2025. The product will make its US debut at Natural Products Expo West, held in Anaheim, California, from March 5-7, 2025, where company representatives will be available to discuss its features and distribution plans. Grocery store availability is expected by the second quarter of the year. The timing of Crackd’s US launch coincides with ongoing challenges in the conventional egg industry. Persistent avian flu outbreaks, supply chain disruptions, and rising feed costs have driven up egg prices and caused shortages in grocery stores. These issues have also affected existing egg replacement products, further limiting options for consumers and food manufacturers. Crackd, however, will be produced domestically, reducing supply risks and …

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Researchers at Germany's Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food "light and airy."

© Fraunhofer IVV

German Researchers Unveil Legume-Based Alternative to Egg White Foam

Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.” Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement. “More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented. Peas, lentils, and high-pressure …

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Burcon canola protein

© Burcon

Puratos and Burcon Team Up to Develop Canola Protein Solutions for Bakery and Patisserie Markets

Puratos, a global provider of ingredients and services for the bakery, patisserie, and chocolate sectors, has entered into a strategic partnership with Burcon NutraScience Corporation, a leader in plant-based protein technology. The collaboration will focus on leveraging Burcon’s Puratein® canola protein to develop new, functional ingredients that cater to the evolving demands of the food industry. Canola protein is emerging as a viable alternative to egg protein, along with other ingredients like brewer’s yeast, aquafaba and potatoes. With its neutral flavor profile, nutritional benefits, and versatility in applications, canola protein is gaining traction across a variety of food sectors. Bram Pareyt, R&D Director at Puratos, stated, “We are committed to innovation, sustainability, and the well-being of consumers. Partnering with Burcon will allow us to explore …

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Revyve launches new gluten-free egg replacer and opens new facility

© Hilde Lenaert/revyve

Revyve Launches “Next-Generation” Gluten-Free Egg Replacer, Kickstarting Production With New Facility

Dutch food tech company revyve has announced the launch of a new gluten-free egg replacer made from baker’s yeast. Described as “next-generation”, the ingredient is said to have excellent texturising functionalities while being fully neutral in flavour and colour. This is said to make it ideal for use in flavour-sensitive products such as sweet baked goods. The baker’s yeast is grown on molasses, a co-product of the sugar industry, in line with revyve’s commitment to circular economy principles. Revyve previously launched a flagship egg replacer made from brewer’s yeast, but this contains traces of gluten. As a result, the company decided to develop an allergen-free alternative that retains capabilities such as gelling, emulsifying, binding, and water-holding. “During the roll-out of our initial brewer’s yeast line, …

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Egg'n'Up eggless desserts

© Egg'n'Up

Egg’n’Up: Laying Golden Egg Replacements for the Food Industry

The Israeli startup Egg’n’Up, a subsidiary of SavorEat, the company behind the 3D printing robot chef, describes itself as the hen that lays golden egg replacements. The food industry relies heavily on eggs due to their versatility and multiple functionalities despite current price volatility, food safety issues, egg allergies, high environmental footprint, and the growing trend to eliminate animal proteins from everyday products. According to Egg’n’Up, the reason behind the continued use of eggs in food processing is that available egg substitutes do not entirely satisfy the food industry’s requirements for functionality and taste. 1:1 egg replacement Founded in 2021 by Racheli Vizman, Oded Shoseyov, and Ido Braslavsky, according to PitchBook, and supported by a team of managers with a track record in the food …

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© Onego Bio

Onego Bio Secures $15.2M for Animal-Free Bio-Identical Egg Protein

US-Finnish precision fermentation company Onego Bio has secured $15.2 million in funding from the European Innovation Council (EIC) Accelerator Program and other Series A investors. This takes the amount raised by the company in 2024 to $55 million, and its total funding to $70.8 million. Onego Bio produces Bioalbumen®, an animal-free bio-identical egg protein manufactured as an industrial food ingredient. Bioalbumen is said to have perfect protein quality, full functionality, and a neutral flavor; it could also alleviate the environmental burden of conventional egg production by as much as 90%, while providing a stable supply. This is likely to be very attractive to manufacturers, since chicken eggs have been plagued by supply chain issues in recent years. Commercialization Onego says it is focusing on commercializing …

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Alex Crisp discusses eggs with Maija from Onego Bio

© Future of Foods

Future of Foods Podcast: Maija Itkonen, CEO of Onego Bio Produces Bio-Identical Egg Proteins Without Chickens

Alex Crisp, host of Future of Foods Interviews, talks to Maija Itkonen, CEO and co-founder of Finnish precision fermentation company Onego Bio, about manufacturing real egg white protein, entirely without the use of chickens, which as Maija explains, are the most abused animal in the world. Onego Bio produces Bioalbumen, which the company says is bioidentical ovalbumin, the most important protein in egg white, delivering the nutritional and functional qualities of traditional eggs. The product was a winner in Fast Company’s 2023 World Changing Ideas Awards, with Bioalbumen named the Winner of the Food category and a Finalist in the Agriculture category. This April, the company raised $40 million in one of the largest Series A rounds in the Nordics, with the fresh funds being …

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Hema Reddy Crafty Counter

Hema Reddy © Crafty Counter

Crafty Counter / WunderEggs: “The Likeness to Real Chicken Eggs is Remarkably Close”

Crafty Counter Crafty Counter is a Texas-based plant-based food company known for its vegan egg alternative product, WunderEggs. These vegan hard-boiled eggs are made from a mix of nuts and legumes, designed to mimic the taste, texture, and nutritional profile of traditional eggs. WunderEggs are the first ready-to-eat hard-boiled eggs to be produced in the US and have garnered endorsements from notable industry figures such as Tabitha Brown. CEO Hema Reddy founded the company in 2017 following a lengthy career at IBM. In this interview, Reddy shares the journey of Crafty Counter and the inspiration for creating WunderEggs. She discusses the challenges in mimicking the texture and taste of real eggs and the successful strategy that landed WunderEggs in Whole Foods nationwide as well as …

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Fabumin has developed a functional and multipurpose egg replacer for the food industry from legume "wastewater" or aquafaba that can be produced at industrial scale.

© Fabumin

Fabumin Attracts Attention from Grupo Bimbo and Haagen Dazs for its Unique Upcycled Aquafaba in Powder Form

Israel’s Fabumin has developed a functional and multipurpose egg replacer for the food industry by upcycling legume water waste, otherwise known as aquafaba, an ingredient known for its unique emulsifying, foaming, and thickening properties similar to egg albumin. The startup has reportedly attracted interest from food companies such as Grupo Bimbo and Haagen Dazs for its product. What sets Fabumin apart from other aquafaba egg replacers is that its product — a powder offering significant advantages over liquid options that require refrigeration — is made at legume processing factories by upcycling their side streams, allowing a large-scale production. “Every day, the legume industry produces a considerable amount of waste water that is poured into the drain. The result is a heavy load on the wastewater …

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Crafty Counter deviled Wundereggs

© Crafty Counter

Crafty Counter Launches Vegan Deviled Eggs Nationwide at Whole Foods Market

Crafty Counter has announced the nationwide launch of its new product, Deviled WunderEggs, which will be available at Whole Foods Market locations across the United States. This release follows an initial limited batch launch in December, where the product was sold directly to consumers. Deviled WunderEggs replicate the flavors of traditional deviled eggs for plant-based consumers. Each egg includes a “Devilish Wunder Mix” sachet, a ready-to-eat filling blend. The mix is created with Fabalish Foods’ Classic Vegan Mayo. This mayo uses upcycled aquafaba, cold-pressed sunflower oil, apple cider vinegar, and lemon juice to create the creaminess and tang of mayonnaise.  The egg whites of Deviled WunderEggs are made from almonds, cashews, chickpeas, konjac, and psyllium husk, aiming to provide a texture and taste similar to …

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A sponge cake made with plant-based egg replacers.

Image courtesy of Palsgaard

Denmark’s Palsgaard Seeks Industry Partners to Develop Next-Gen Plant-Based Egg Replacers

Denmark’s Palsgaard, a company that has been developing plant-based food emulsifiers since 1917, is inviting food manufacturers to participate in PIER (Plant-based Ingredients for Egg Replacers), an exciting project to develop pioneering plant-based alternatives that can replace fresh and dried egg ingredients. PIER, a collaboration between Palsgaard, Aarhus University, and R&D company Nexus, aims to replace 10% of the eggs used globally — equivalent to 100,000 tons of CO2 — as ingredients in food products such as baked goods, dressings, desserts, and ready meals. Palsgaard points out that through the scheme, food manufacturers can become frontrunners by co-developing new ingredients that cut recipe costs while reducing the carbon footprint associated with egg production. The project has a total budget of DKK 37 million (around €5 million) …

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Awevo Foods, a Spanish plant-based eggs startup based in Madrid, has launched Awevo liquid eggs in two formats, 400 ml and 1000 ml.

© Awevo Foods

Spanish Startup Awevo Cracks the Plant-Based EGGsperience with Potato Proteins, Launches First Product

Awevo Foods, (huevo being the Spanish word for egg, so pronunciation here being a-huevo) a Spanish plant-based egg startup based in Madrid, has launched its first product for the food service & hospitality sector (canal HORECA) and retail: Awevo liquid eggs in 400 and 1000 ml formats. Awevo’s plant-based eggs are said to be indistinguishable from conventional eggs, providing the same taste, texture, and appearance as their animal counterparts. Made primarily from potato protein, they contain neither cholesterol nor saturated fats. Described as versatile, they can be used to make scrambled eggs, omelets, cakes, and other dishes that traditionally require eggs. “They will challenge all your senses,” says the company on its website. A pipeline of egg products The startup has also unveiled Awevo Clara, …

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Palacios to use The EVERY Egg in its Spanish omelets

© The EVERY Co

“World’s Largest” Spanish Omelet Producer Partners with Every Co to Use the EVERY Egg

Grupo Empresarial Palacios Alimentación, which claims to be the world’s largest producer of Spanish omelets and string chorizo, has announced a commercial agreement with US biotech firm The Every Company. Following the agreement, Palacios will use the EVERY Egg — said to be the world’s first liquid egg product made using precision fermentation — in its flagship Spanish omelets. The egg alternative will also be incorporated into the research and development of new products. Palacios says it has a “firm commitment to innovation”, adding that the company is at the forefront when it comes to incorporating new innovations into traditional recipes. The EVERY Egg is said to provide a safe and reliable alternative to conventional chicken eggs, whose supply has been affected by issues such …

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