Egg replacements

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
Egg Alternatives

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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A sponge cake made with plant-based egg replacers.

Image courtesy of Palsgaard

Egg Alternatives

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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Dutch food tech pioneer Revyve to debut yeast-based egg replacer for plant-based burgers in Chicago

© Alessa Joseph - Image courtesy of revyve
Cultivated, Cell-Cultured & Biotechnology

Revyve Introduces “Super Clean” Yeast-Based Egg Replacer for Plant-Based Burgers at IFT First 2024

Dutch food tech company Revyve announces it will debut its high-performance, clean-label egg replacer designed to enhance the texture of plant-based burgers at IFT First 2024. The ingredient, made with Revyve’s yeast proteins, is said to mimic the functionality of egg whites (heat-set gelling, binding, and emulsification), delivering the sensory experience consumers expect in plant-based meat. According to the Dutch company, its egg replacer — the first to be available on a broad commercial scale — is sustainable, price-competitive, designed for easy use with standard processing equipment, and compliant with all international regulatory requirements. Edgar Suarez Garcia, Revyve’s CTO and co-founder, shares, “At Revyve, we have taken yeast functionality to the next level. Revyve offers exceptional heat-set gelling, binding, and emulsification. Burgers retain water and …

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Animal-free liquid eggs in a bowl

Image courtesy of The EVERY Co.
Egg Alternatives

The EVERY Co. Unveils The EVERY Egg, World’s First Precision Fermentation Liquid Eggs

US biotech company The EVERY Co. has unveiled what it claims is the world’s first liquid egg product created with precision fermentation-derived proteins. Branded as The EVERY Egg, the innovation is said to match the culinary flexibility of eggs, serving as a 1:1 replacer for mixed eggs in any application, including favorite dishes like omelets. The product combines a blend of animal-free ovalbumin and plant-based ingredients (to enhance the flavor and texture), delivering eight grams of protein per serving and zero cholesterol, saturated fat, or artificial flavors. The innovation was introduced in a multi-course dinner prepared by Chef Daniel Humm at the three-Michelin-star, plant-based restaurant Eleven Madison Park in New York City, announced the company. “Eggs are a universal staple in every kitchen, and this is …

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Animal-free liquid eggs in a bowl

Image courtesy of The EVERY Co.
Cultivated, Cell-Cultured & Biotechnology

The EVERY Co. Unveils The EVERY Egg, World’s First Precision Fermentation Liquid Eggs

US biotech company The EVERY Co. has unveiled what it claims is the world’s first liquid egg product created with precision fermentation-derived proteins. Branded as The EVERY Egg, the innovation is said to match the culinary flexibility of eggs, serving as a 1:1 replacer for mixed eggs in any application, including favorite dishes like omelets. The product combines a blend of animal-free ovalbumin and plant-based ingredients (to enhance the flavor and texture), delivering eight grams of protein per serving and zero cholesterol, saturated fat, or artificial flavors. The innovation was introduced in a multi-course dinner prepared by Chef Daniel Humm at the three-Michelin-star, plant-based restaurant Eleven Madison Park in New York City, announced the company. “Eggs are a universal staple in every kitchen, and this is …

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EVO Foods

©EVO Foods
Market & Trends

Egg Replacer Market to Grow With 6.6% CAGR, Driven by Animal Welfare Concerns

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 …

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Revyve egg white replacer

© Revyve
Egg Alternatives

Revyve Develops Egg White Replacer Made From Spent Brewer’s Yeast

Dutch company Revyve has created a plant-based egg white replacer made from upcycled spent brewer’s yeast. The product is made by processing the yeast — which is a renewable byproduct of beer production — into proteins and fibers. The process takes place at low temperatures and does not require enzymes or harsh chemicals. With four million barrels of beer produced per year, Revyve has a virtually endless supply of yeast and does not need to grow any biomass. The company’s clean-label egg replacer is said to be ideal for use as a binder in plant-based meats, and also adds an umami flavor. Additionally, Revyve offers two more product solutions made from upcycled yeast. One is a protein-fiber blend designed for use in extruded meat alternatives, …

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Healthy Plant-Based Egg Patties

©Zero Egg
Egg Alternatives

Zero Egg Launches ‘New and Improved’ Plant-Based Egg Patties into US Food Service

Food tech startup Zero Egg announces it is launching a more “egg-like” version of its clean-label plant-based egg patties. Now available in the US through DOT Foods, Zero Eggs says the product offers a more realistic taste, texture and performance, with less calories and fat than the leading egg patty alternative. According to the brand, the new Zero Egg Patty took about six months to develop and leveraged the same protein technology created for its Liquid egg product. Utilizing past research by the company’s food scientists in Israel, Zero Egg says it transformed its Liquid format into a patty with a more airy texture than the original offering. According to Zero Egg, its customers have reported the latest version succeeds in approximating the quality of …

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Nepra Allergen-Free Vegan Bread

©Nepra Foods
Company News

Nepra Foods and Major Bakery Partner to Deliver First Products with “Superior” Vegan Egg Replacement

Nepra Foods (OTCQB: NPRFF) announces it is partnering national US bread company to deliver the first products made with Nepra’s proprietary vegan egg replacement.  The gluten-free products will initially be distributed to over 2,600 retailers across the country, including Kroger, Publix and Meijer stores.  According to Nepra, which produces an entire line of vegan egg replacement formulations, the novel product removes the last remaining allergen (eggs) from the ingredient list. Described as “indistinguishable” from its wheat-based counterpart, the gluten-free bread has a 28-day ambient shelf life and reduced carbohydrate profile.  Nepra’s initial formula will be used in white and multigrain breads, before expanding to other gluten-free product offerings. The company says it will retain ownership of the formulation, allowing it to license or partner with …

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