The egg replacer market is projected to grow with a CAGR of 6.6% through to 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 substitutes such as tofu or banana. This is largely driven by increased awareness of the animal welfare issues associated with egg production, along with the growing preference for plant-based foods among younger consumers. Egg allergies and health concerns are also playing a role.
Egg replacers can be either solid or liquid, and made from a variety of ingredients such as starch, algae flour, or soy. Composition varies depending on the intended application; egg replacers are used in a variety of products such as sauces, baked goods, and more.
Egg replacement innovations
Last August, baked goods innovator Puratos partnered with Californian biotech firm Shiru to evaluate and scale prototypes for a next-generation egg replacement. The partnership focuses on Shiru’s proprietary platform Flourish, which identifies proteins that offer the same taste and texture properties as animal-based ingredients.
Colorado-based Nepra Foods began commercial production of a proprietary egg replacer in November, saying it would allow bakeries to “finally get real eggs out of their formulations for good”. The plant-based powder is suitable for a range of applications, such as cakes, meringues, and gluten-free bread.
August also saw the launch of a crowdfunding campaign by Ukraine’s Aquafaba.space, which offers a plant-based egg white replacer.
“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 replacer,” said the company.
