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Egg Replacers Market Size, Share & Industry Analysis, By Source (Plant, Animal), By Types (Soy-Based Products, Aquafaba, Starch, Dairy Proteins, Algal Flour), By Application (Bakery, Confectionery, Dressings and Spreads, Dairy Products)and Regional Forecast, 2024-2032

Region : Global | Report ID: FBI102451 | Status : Ongoing

 

KEY MARKET INSIGHTS

Egg replacers are ingredients used as substitutes for eggs in the preparation of a variety of food products. Egg is one of the most common allergens and can cause mild rash to life-threatening allergic reaction. The arrowroot powder, yogurt, applesauce, and various other ingredients are used as an egg substitute in commercial application. The price of eggs is unstable due to their limited shelf-life and fluctuating demand that is linked to seasonal consumption of egg containing food products.


The prominent companies producing egg replacers are focused on new product development to fulfill the growing consumer's demand. For instance, in March 2019, Mantiqueira, based in Brazil, launched a plant-based vegan egg, N.Ovo, made with pea starch and plant protein. N.Ovo is sold in a traditional egg carton with the powder sealed in a bag inside. The increasing demand for egg replacers, which will replace the nutritional and functional properties of egg, is projected to drive the global egg replacer market.  

Key Market Driver -

Increasing Consumer Demand for Vegan Food Products.

Key Market Restraint -

Lack of Organoleptic Properties.


The increasing consumer preference for vegan processed food products has increased the demand for a product such as vegan egg substitutes. The adoption of low-fat or low- cholesterol egg substitutes such as tofu, banana, yogurt, and others by consumers will drive the global egg replacer market during the foreseeable years. The rising prices of an egg will drive the demand for egg replacers in the food processing industry. For instance, in September 2018, JUST, a U.S. based vegan company, launched the plant-based egg scramble, made from mung beans.

According to the American Egg Board (AEB), there is no substitute available in the market that can replace the organoleptic properties supplied by egg in food product. The use of aquafaba as a foaming agent, starch as a binding agent, and others to give the exact organoleptic properties to product can increase the cost of the final product. The aforementioned factor is a major hindrance in the market growth of egg replacers.

Key Players Covered:


Some of the key players operating in the global egg replacers market are Cargill, Kerry Group, Archer Daniels Midland Company, Glanbia Plc, Corbion N.V., Arla Foods, Tate and Lyle PLC., Puratos Corporation, Ingredion Inc., and others.

The plant-based egg replacers are expected to witnesses strong growth as consumer demand for plant-based foods is vigorously increasing. The use of plant based egg replacers in food products represents an opportunity for food manufactures to align their products with consumer’s needs. For instance, in February 2018, Kroner Starke, a German Company, launched a clean label egg replacer, REGG-EX. The REGG-EX is produced from selected quality wheat flour and untreated spring water and can be used for various applications.

The use of dairy protein as an egg replacer is anticipated to be the fastest-growing segment because it can act as emulsifiers, binding and foaming agents in various bakery applications. The use of aquafaba (water from cooked beans) as a foaming egg replacer is expected to witness steady growth in the global egg replacer market owing to the increasing demand for plant-based egg replacers Among the application. The bakery segment is anticipated to witness steady growth in the global egg replacer market due to the bakery products are popular among consumers. For instance, in January 2018, Puratos, UK, launched the Satin brand with Plain and Chocolate Creamy Vegan Cake Mix.

Regional Analysis:


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The egg replacers market in North America is expected to grow at a considerable pace due to rapidly growing vegetarian population across this region. The consumers are more aware and conscious about the nutritional content of the product in the developed countries. The high amount of cholesterol present in egg can hamper the product acceptance in this region so by replacing egg with plant-based alternative can attract the health conscious consumers. The demand for low-calorie or low-fat food is significantly influencing the need for the egg replacer market in Europe. For instance, Ulrick and Short, U.K., launched an egg replacer, Ovaprox V or vegan baking.

Asia Pacific is expected to witness a sturdy growth in egg replacer market due to the increasing egg allergies among consumers. The growing adoption of dairy proteins as a substitute for eggs in the bakery industry will drive the egg replacer market in this region.

Segmentation


























 ATTRIBUTE

 DETAILS

By Source



  • Plant

  • Animal



By Types



  • Soy-Based Products

  • Aquafaba

  • Starch

  • Dairy Proteins

  • Algal Flour

  • Others (Gelatine, Yeast Extracts, and Others)



By Application



  • Bakery

  • Confectionery

  • Dressings and Spreads

  • Dairy Products

  • Others (Sauces, Savories, and Others)



By Geography



  • North America (U.S., Canada, and Mexico)

  • Europe (France, Germany, Italy, Spain, U.K., Russia, and Rest of Europe)

  • Asia Pacific (China, India, Japan, Australia, and Rest of Asia Pacific)

  • South America (Brazil, Argentina, and Rest of South America)

  • Middle East & Africa (South Africa, UAE, and Rest of ME&A)



Key Industry Developments:



  • In March 2015, Ingredion Inc., U.S. launched Precisa for the replacement or reduction of egg white products in baked goods.

  • In January 2020, Noblegen Inc., launched Plant-Based Whole Egg Powder under their Eunite brand.


  • Ongoing
  • 2023
  • 2019-2022

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