The Global Egg Substitute Market is valued at USD 1.92 Billion in 2021 and is expected to reach USD 3.07 Billion by 2028 with a CAGR of 6.90% over the forecast period.
Global Egg Substitute Market: Global size, trends, competitive, Historical & Forecast Analysis 2022 -2028: Rising allergenicity, more awareness about environmental sustainability and a movement in consumer preferences toward vegan diets are some of the major factors driving the growth of the global egg substitutes market.
Egg replacement entails removing eggs from a food mix in part or entirely and replacing them with components that perform similarly. Egg replacements are foods that may be used in recipes and baked products in lieu of eggs. Most people who enjoy them are vegans, but others do as well because of the variety of tastes available. The fact is that the most of these substitutes are free from cholesterol and animal products is one of the main factors driving demand for them. Because egg substitutes are used, neither the taste nor the appearance of the final product is affected. The sector is rapidly developing because of the rising use of egg replacements in different end products, such as chocolates, cakes, mayonnaise, muffins, ice cream, biscuits, custard, and other baked goods. Products that substitute eggs help to preserve the flavor and appearance of meals while lowering the number of eggs in the diet. Egg substitutes are just as nutrient-dense as eggs and provide enough of vitamins A and B12 along with other nutrients. They are also free of cholesterol and gluten. Growing consumer knowledge of the nutritional advantages of egg substitutes and their propensity to eat healthier foods are further factors supporting the expansion of this industry.
The Covid-19 pandemic had a positive impact on the global egg substitute market. The COVID-19 impact resulted in new prospects for health-related product makers, particularly dietary supplement producers. The growth in consumer view of these medications as useful in maintaining immunity and their effectiveness in battling the fatal virus has prompted the corresponding market. From the above facts, the vegan egg substitute market is in high demand. Moreover, many people prefer only vegetarian food. Furthermore, people across the world have a misconception that eggs and chicken can also give an increase to COVID-19. Meanwhile, health and fitness spending continue to fuel rising demand for vegan eggs, due to rising demand from consumers. For example - in 2021, according to a global analysis conducted by the National Science Foundation (NSF) of the U.S., around 88% of food industry practitioners said that they expect demand for plant-based products to upsurge, and more than 70% said they thought customers choose plant-based items for a healthier lifestyle, while 60% believed it to be more environmental-friendly.
Some major key players for the global egg substitute market report cover prominent players like
Along with the above mentioned players, some other players are also considered in market estimation are like
The global egg substitute market is segmented based on Form, source, distribution channel, and region and country level. By product Form, the global egg substitute market is sub-segmented into Powder (solid), semisolid, and liquid. By Source, the global egg substitute market is sub-segmented into vegan eggs, apple sauce, black salt, egg substitute powder, chickpea flour, Tapioca starch, Nut butter, carbonated water, and others. By distribution channel, the global egg substitute market is segmented into Supermarkets & Hypermarkets, Online stores, Convenience Stores, Department stores, Cash and Carries & Warehouse Clubs, Food & Drinks specialists, Vending machines, On Trade, Others.
On 13th Nov 2020 - According to author Sawsan Mustafa Abdul-Rahman from the Journal of Scientific Research, the goal of this study was to see how different percentages of whey protein isolate (WPI) and starch substitutes replaced eggs as a functional ingredient in cupcake preparation affected the physiochemical properties and quality characteristics of the cupcake. To substitute the total eggs there are three different levels were used. The treatments included a cupcake with a full egg as the control (C), 25% egg + 75% substitute (A1), 50% egg + 50% substitute (A2), and 75% egg + 25% substitute (A3). Chemical analysis revealed an increase in protein percentage as the level of egg substitution was increased in comparison to the control, which may indicate an improvement in the nutritional value of the cake. Physical properties showed an increase in weight, volume, and specific volume as the level of egg substitution was reduced. A3 received the highest scores in all sensory properties, according to sensory evaluation. It also improved in the physical characteristics studied and was the best replacement treatment among all.
On May 2021- According to authors Gamze Nil Yazici, Mehmet Sertac Ozer Journal of Trends in Food Science & Technology, in recent years, there has been higher growth in demand for and interest in egg substitutes due mainly to health problems like phenylketonuria, egg allergy, or health-related awareness increasing (cholesterol, avian influenza), dietary preferences (vegan, vegetarian), and or beliefs of consumers, and also issues like sustainable food supply and economic factors for purchases. In that the food industry is searching for egg substitutes to produce slightly or totally egg substitutes, eggless is good. From these studies it is focused on using egg replacers obtained from various sources like bakery products, particularly in cake formulations. In various research, promising results were found. Even egg proteins play an important role in cake quality, and the substitution of eggs is a significant challenge. In egg replacers, most of the whey and soy-based proteins are preferred. Their consumption in combination with some other food additives, such as emulsifiers and hydrocolloids, can replicate egg properties. Moreover, the cooking water of beats (called aquafaba), particularly chickpea aquafaba, has been shown to have abundant potential for egg substitutes. Therefore, using such egg substitutes in cake production can be a practical, sustainable, clean-label, and economical alternative. They are easy to store, and they have a long shelf life compared to fresh eggs. This review provides information about the details of egg substitute, the best part of the most used egg substitute in cake production and defines their effects on some hitter properties such as specific gravity, viscosity, textural properties, rheological properties, and bubble size distribution and also cake quality parameters such as moisture content, baking loss, specific volume, external properties, pigment, texture, crumb structure, and sensory properties.
On 17th February 2022, Hamburg-based Plant B launched its lupin-based liquid egg product in Germany after 15 months of development. A plant-based liquid egg product manufactured with lupini beans has been introduced by German plant-based food firm Plant-B. Lupini beans make a great egg alternative since they are a good source of protein, amino acids, fiber, and minerals. Additionally, compared to farms that gather chicken eggs, lupini bean farms are far easier to manage and much less harmful to the environment.
On 16th July 2021- A Canadian Company that specializes in food technology, Nabati Foods, announced the release of the ""First Canadian-made plant-based egg substitute"" in July 2021. The liquid Napata Plant Eggs egg substitute will be sold without soy, gluten, or cholesterol. Additionally, it is rich in protein, fiber, and vitamins like vitamin B12.
Noblegen Launched Vegan Whole Egg Powder:
On 27th February 2020 - The Noblegen Inc., an advanced nutritional ingredient company, it launched of its 1st direct-to-consumer facing manufactured goods, “the egg.” This plant-based “whole egg” powder is obtainable exclusively on the Eunite™ website. The egg is a substitute for regular chicken eggs that is cholesterol, soy and vegan friendly. Each meal has 6g of plant-based protein, the same amount as an egg from poultry. Additionally, it has much fewer calories and fat per serving than a conventional egg.
Evo Foods Debuts “World’s First” Heat Stable Vegan Boiled Egg
On 4th March 2022 - Mumbai startup Evo Foods added a new product to its plant-based egg portfolio, a heat-stable plant-based boiled egg that follows on from their mungbean liquid whole egg substitute which was unveiled last year. Equally, the new development is designed to mirror conventional eggs in terms of price and nutrition. And the new “heat and eat” plant-based boiled egg came after a successful $1 million pre-seed funding round in 2021, one of the biggest for an Indian plant-based protein startup.
Plantalicious Develops “Portugal’s First Vegan Egg”
18th May 2022 - A project called Plantalicious at the Centre for Food Education and Research (CFER) created what it claims is Portugal’s 1st vegan egg. Plantalicious was established by researchers CFER CEO Daniel Abegão and Mayla Araújo. The project’s liquid egg substitute was developed after 5 years of research and with the aim of catering to Portuguese vegans & those with egg allergies. Prepared from soy, the plant-based egg provides an additional sustainable alternative to poultry eggs, taking a significantly smaller amount of water to produce. Furthermore, it is a healthier option for persons with heart issues as it is free of cholesterol.
For hundreds of years, the art of baking has evolved. And during virtually all that period, eggs were used to add moisture and bind dry materials. For millennia, eggs have been an important baking ingredient with no adequate substitute. There was no such thing as an egg replacer until recently. The term vegan was coined in 1944, yet the concept did not gain popularity until the 1990s. So, when it comes to baking, eggs have a 500-year advantage over 6tgm1vegan substitutes. Early attempts to replace eggs were primitive and provided unsatisfactory results in most applications. Tofu, apples, baked pumpkin, or bananas are combined for moistness. While this may work well in some recipes, egg-free recipes typically fail to attain the proper texture. Due to a lack of good egg substitutes, vegan cooking received a bad name in the 1970s and 1980s.
Sheryline Thavisouk and Philippine Souleres those two French biochemists innovating vegan egg substitute. They are first developed hatched a plan to create plant-based eggs and eco-friendly packaging in 2017. It is an egg alternative, based on vegetables and rich in minerals, best for anyone who is allergic to eggs.
In January 2022- According to authors Fatma Boukid and Mohammed Gagaoua, Journal of Foods, The Vegan eggs are intended to be a healthier and more sustainable alternative to regular eggs. The increasing prevalence of egg allergies, environmental sustainability awareness, and the shift to vegan diets are the major drivers of this industry. For the first time, this study intends to discuss the vegan egg market, including formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Due to the complexity of eggs, recreating their full functionality with plant-based ingredients is extremely difficult. Current, but limited, research in this field is focused on creating plant-based ingredient blends to fit specific food formulations. Nutritionally, providing vegan eggs with the same or higher nutritional value and these eggs can be beneficial in attracting health-conscious consumers. Clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free claims can help vegan eggs gain market share in the coming year. This market is still in its early stages, and clear labeling, safety, and risk assessment regulations are deemed mandatory to organize the sector and protect consumers.
The growing consumer knowledge of the nutritional advantages of egg substitutes and their propensity to eat healthier foods are major factors supporting the expansion of this industry. More awareness about environmental sustainability and concerns about health include cholesterol levels, avian influenza outbreaks, and so on, people were giving preference to egg substitutes. For instance, on 1st August 2022 - Evo Foods Opens Preorders for Plant-Based Egg Products, selling more than 1000 in 24 Hours. An egg substitute product contains approximately the same protein and fat content as an egg. Also, the healthy substitutes for eggs contain less fat and cholesterol. All these beneficial aspects of the egg substitute are enabling the many manufacturers to invest in the development of the product. Therefore, this factor is significantly impacting the growth of the market.
The increasing occurrence of health-related issues like obesity as well as heart-related diseases has increased the consumer’s inclination towards low cholesterol food ingredients, thus increasing the global egg substitute market. More and more consumers are selecting products with natural ingredients based on plants. This is driving the demand for eggs alternative in the market globally. For instance, in July 2021, the Canadian food tech company, Nabati Foods launched the “First Canadian-made plant-based egg substitute”. The liquid egg substitute was sold under the name Nabati Plant Eggz and was free of soy, gluten, and cholesterol. It is also high in protein, fiber, and vitamins, including vitamin B12.
However, an adverse effect of egg substitutes is that it contains less protein and phosphorus, and it may cause lack of vitamin B, which in turn is expected to hamper growth of the market over the forecast period. For example, according to Food Safety and Inspection Service, shelf-life and handling are that the egg products have a short shelf life and might cause HACCP (Hazard Analysis Critical Control Point system problems), the impact of the costs is moderated by the fact that around 93 % of egg products plants already use a written HACCP plan to address at least one production step in their process.
However, a huge demographic of players in the bakery industry provides traditional bakery offerings and only a few players make use of egg replacement ingredients in their products. From the above facts, rising opportunities for an egg substitute market in bakeries and increasing people giving preference towards organic food is also responsible for growing a vegan product for forecast period. For instance, in Ukraine, since the beginning of 2021, the Ukrainian Agribusiness Club (UCAB) business association forecasts that a record-breaking drop in egg production is likely to drive egg prices on the domestic market to new heights.
The Company was founded in 1919 and is based in the Netherlands. The company expanded and diversified its group into foods and biochemicals. At Corbion, we use our exclusive proficiency in fermentation and other processes to deliver ecological solutions for the preservation of food and food production, health, and the planet. Corbion clients participate in many different activities: food, pharma, animal nutrition, home care, biomedical, agriculture, and many more. The main strategy of the organization is to conserve food and food production, maintain the safety of our people’s health, and protect the planet. Corbion is providing customers with egg replacement solutions for bakery imports that are reasonable and deliver a clean flavor and egg-like features.
DuPont Nutrition & Health was founded in 1989 and is based in Copenhagen, Denmark. The organization is working on improving nutritional profiles and enhancing taste and texture with superior cost proficiency and lower environmental impact. With 37% of Americans attempting to eat more plant-based foods and 46% of Europeans demanding alternatives at least once a week, the market has tremendous potential at this early stage. The company believed in a release that its GRINDSTED PLANT-TEX PRODUCT has no cholesterol, allergens, or ingredients of animal origin. It also improves food safety by reducing the risk of salmonella or avian flu.
Kerry Group was founded in 1972 and is based in Listowel, Ireland. They mainly help worldwide experts in research and development, consumer insights, food safety, and manufacturing. Their team is manufacturing healthier, tastier, and more sustainably produced products by collecting consumer insights and applying food and physical science to resolving manufacturing and regulatory challenges. Growing demand for vegan products is also a major contributing factor to the egg free movement, with 24% of consumers now actively looking for vegan-friendly claims on food and beverage products.
Florida Food Products, founded in 1954, is a global agribusiness focusing on plant extracts as healthy and natural components for food, cosmetics, pharmaceuticals, nutraceuticals, and agricultural industries. The organization has offered a portfolio of healthy, natural, clean-label solutions for over 60 years. FFP is a multifunctional production facility in the manufacturing of vegetable juice concentrates and derivatives used in a wide range of food uses, sports nutrition, and meats and are marketed worldwide. Florida Food Products has acquired 3 organizations: javo beverages, T-Bev, and Comax Flavors.
Glanbia Plc. Founded in 1997 and based in Kilkenny, Ireland, they bring together an exclusive portfolio of brands and components. The Glanbia concert offers trusted, leading sports nutrition and lifestyle products together with new positive-nutrition products for health-conscious clients. Glanbia nutritional is satisfied with the three most recent egg replacement systems in the Optisol range. Optisol 3200, 3400, 3900 are highly effective for increasing demand for egg replacements in the food industry.
ADM, also referred to as The Archer-Daniels-Midland Company, is an American multinational corporation that was established in 1902 and has its corporate headquarters in Chicago, Illinois. The company runs over 270 plants and 420 crop procurement facilities around the world, where cereal grains and oilseeds are processed into goods used in the global food, beverage, nutraceutical, industrial, and animal feed sectors. The business additionally offers storage and delivery services for production. ADM's companies include ADM Trucking, Inc., and the American River Transportation Company.
Tate & Lyle PLC is a multinational provider of ingredients for food and beverages to industrial markets with its headquarters in Britain. It started out as a company that refined sugar, but starting in the 1970s, it started to diversify. In 2010, it sold its sugar business. It specializes in transforming raw materials like corn and tapioca into components that provide food and beverages with flavor, texture, and nutrients. The business of Tate & Lyle PLC is to supply products and solutions to the food, beverage, and other industries. Food and Beverage Solutions, Sucralose, and Primary Products are the company's reportable segments.
Ingredion Incorporated is an American multinational ingredient provider based in Westchester, Illinois. It primarily produces starches, non-GMO sweeteners, stevia, and pea protein. The company transforms corn, tapioca, potatoes, plant-based stevia, grains, fruits, gums, and other vegetables into ingredients for the food, beverage, brewing, and pharmaceutical industries, as well as a variety of industrial sectors. It employs approximately 12,000 people across 44 locations and serves clients from over 120 countries.
Cargill Inc was founded in 1987, Cargill's efforts got underway. Refined oils, culinary ingredients, grains and oilseeds, cotton, animal nutrition, industrial specialties, and trade-structured financing are among the industries it operates in. Leading consumer brands of edible oils sold by Cargill include Sunflower brand hydrogenated fats, Nature Fresh, Gemini, Sweekar, Leonardo Olive Oil, and Rath. Additionally, wheat flour is sold under the Nature Fresh brand. Cargill's Animal Nutrition division offers animal feed, premix, and nutrition for poultry, dairy, and aquaculture. It sells animal feed and premix under the names Provimi, Purina, Citura, and Cargill. At 200 storage facilities, the Grains and Oilseed company grows grains and oilseeds. It has almost 3,500 people who work in a network of depots, warehouses, and office buildings.
Puratos Corporation was established in 1919 in Brussels (Belgium), where its headquarters are now located. An international company by the name of Puratos provides the bakery, patisserie, and chocolate industries with a full variety of cutting-edge products, raw ingredients, and application knowledge. Nearly a century later, our goods and services are offered in over 100 nations and are frequently produced by our network of regional subsidiaries. Above all, we want to be ""trusted partners in innovation,"" assisting all of our clients to feed their communities with wholesome food.
On 5th December 2019 – According to inventors Joshua Tetrick, Johannes Hendrikus Antonius Boot, Christopher Michael Jones, Megan Alexander Clements, Morgan Ann Oliveira, and Lorenzo Albanello – From these investigations, molecular gastronomy-inspired multifunctional formulations that can replace whole eggs are disclosed here. After reconstitution with water or another liquid, the compositions in some embodiments replace the whole egg or a portion of the egg (such as the egg white or the yolk) in food products on a 1:1 basis by weight, have a nutritional profile like eggs, and replicate some, if not all, of the essential functions of the egg. In some embodiments, the term ""whole egg"" is taken to include the egg's contents as they are emptied out of the shell. The functionalities may overlap or be dependent on one another. In some instances, the composition can effectively substitute an entire egg or a portion of an egg for emulsions and/or baked goods. According to various embodiments, 1 weight unit of the composition replaces 5 weight units of eggs, whether they are whole eggs or only a portion of an egg. In various variations, the ingredients sub in whole eggs at a weight ratio of 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1, 3:1, 2:1, or 1:1. Other variations substitute whole eggs or a portion of an egg on a weight-for-weight basis of 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, or 1:1. In some embodiments, the compositions are used to replicate desired functions of eggs while overcoming the limitations of natural eggs, e.g., high saturated fat content, high cholesterol content, and allergenic properties. In yet other embodiments, the compositions are used for functions other than as an egg substitute, e.g., water binding function.
22nd July 2021- According to inventor Amiel DAVID, the current invention relates to compositions, including egg substitute compositions that contain protein, Fabaceae flour, and polysaccharides. Some embodiments use agar, methyl cellulose, carrageenan, or any combination of these as the polysaccharide. According to various implementations, the protein is a plant protein, vegetable protein, legume protein, seed protein, grain protein, tuber protein, root protein, fruit protein, hemp protein, nut protein, algae protein, seaweed protein, or any combination of the foregoing. In some instances, the composition includes mung bean protein, chickpea protein, pea protein, or any mix of these proteins, ranging from 1% to 20% (w/w). In some instances, the composition includes one or more of the following ingredients: a stabilizer, a thickening, an emulsifier, a food colouring agent, a flavouring agent, or any combination of these. The stabilizer, thickener, emulsifier, food colouring agent, flavouring agent, or any combination of these may make up to 15% (w/w) of the composition in some embodiments.
North America is in first position in the global egg substitute market within the forecast period due to the growing prevalence of chronic disease, increasing awareness of animal cruelty, increasing number of product launches & partnership in the beverages industry in this region. A significant portion of sales are now made in North America, and this market is anticipated to increase rapidly during the forecast period. The acceptance of a vegan diet among individuals and the existence of a technologically advanced food processing sector are factors that propel the expansion of the global market in the area. For instance, in 2019, UK ingredient supplier Ulrick & Short launched an egg replacer to take advantage of the growing vegan trend. The company developed ovaprox V, which is a 100% clean label egg replacement solution that is suitable for a range of bakery applications like muffins, cakes, and waffles. For instance, in April 2021, Moolec Science expanded its portfolio to contain animal-free protein solutions based on molecular farming. The Agri-tech company is engineering ovum protein into wheat for an egg replacement especially designed for the bakery industry.
The European market provides the second-highest percentage of regional revenue. Because of the rising popularity of non-dry diets and consumers' increased interest in nutrient-dense meals, the egg replacement market in Europe is predicted to develop at the fastest rate during the forecast period. Due to a lack of awareness regarding the content of egg substitutes, the Asian egg replacers market will increase very modestly throughout the projected period. For instance, in February 2022, Plant B announced an upcoming launch of its lupin-based liquid egg product across Germany after 15 months of development. The company claims that its plant-based egg alternative behaves like regular eggs, while saving around 50% of the calories. The product is marketed as a ready-to-cook fresh item appropriate for use in baking and cooking.
Asia Pacific taking major shares in the global plant-based beverages market due to increasing consumer awareness of the importance of protein-rich diets, growing R&D investments by governments in the food sector, and increasing advancements in the food and beverage industry in this region. Due to increased demand for egg substitutes in bakeries and other industries as well as the low cholesterol levels offered by egg substitutes, the Asia Pacific region is anticipated to experience the fastest market growth during the study period. China is prepared to accept the idea of using egg substitutes in recipes because of the risk of cardiovascular disease and growing concerns about the negative effects of eggs. The Asia Pacific region is a preferable location for manufacturing facilities because it combines affordable, regulated raw resources with low production costs and unrestricted regulation. These egg substitute manufacturers can charge a fair price for their goods. For instance, IIT-Delhi students, who attend one of India's most esteemed engineering schools, revealed in September 2019 that they had created a plant-based egg to take the place of chicken eggs. The egg is created from split green gramme pulses called moong daal and is devoid of gluten and cholesterol. This product was on display at the Industry Day event at IIT-Delhi, which was attended by over 100 business leaders.
The regions covered in the global egg substitute market report are North America, Europe, Asia-Pacific, Latin America, and the rest of the World. Based on country level, the market for global plant-based food is sub divided into U.S., Mexico, Canada, U.K., France, China, Italy, Germany, India, Australia, Malaysia, Japan, Southeast Asia, Middle East Asia (Saudi Arabia, UAE, Egypt) GCC, Africa, etc.
|2015 - 2021
|2021 - 2028
|Market Size in 2021:
|USD 1.92 Billion
|Base year considered
|Forecast Period CAGR %:
|Market Size Expected in 2028:
|USD 3.07 Billion
|Tables, Charts & Figures: