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Innovations in plant proteins see 'egg replacers' addressing evolving diets and environmental concerns
One of the most pressing challenges facing both consumers and manufacturers today is finding effective alternatives to eggs.
As the global food industry undergoes rapid and profound transformation, there is an increasing demand for high-quality, natural ingredients and innovative solutions that ensure a resilient and sustainable supply chain.
Eggs have long been considered a cornerstone ingredient in the food industry, prized for their versatile functional properties. They are used in a wide range of products for their ability to thicken, stabilize, foam, emulsify and extend shelf life. From baked goods to sauces, their unique properties have made them essential in countless food applications.
However, a confluence of factors – such as record food inflation, widespread avian flu outbreaks, and evolving consumer attitudes toward health and sustainability – has spurred a significant rise in demand for egg substitutes. For instance, in 2022, the population of laying hens across Europe experienced a sharp decline, with numbers dropping from 8% to 5%.1
Poland alone has lost nearly 18.7 million hens, according to Eurogroup for Animals, an advocacy organization, compounding the challenges in the egg supply chain. In addition, egg allergies and the increasing adoption of plant-based diets are spiking the industry’s interest in finding valid egg alternatives which provide satisfactory functional properties as well as being cost effective.
A recent report by Prophecy Market Insights underscores this trend, predicting that the egg replacers market will expand at a compound annual growth rate (CAGR) of 6.6% until 2030, potentially reaching a market value of $2,132.4 million.2 In today’s price-sensitive and health-conscious marketplace, the search for alternatives is not just about replacing eggs; it's about addressing wider consumer trends around wellbeing, nutrition and sustainability.
Partially or fully replacing whole eggs
In response to these emerging challenges, CSM Ingredients group – a global leader in ingredient research and development, comprising CSM Ingredients and HIFOOD – has developed an extensive range of solutions designed to partially or fully replace whole eggs, egg whites, and egg yolks across various food applications. These egg reduction and replacement systems are designed for use in bakery and pastry items, gluten-free and vegan products, sauces, and ready meals, ensuring that manufacturers have access to versatile, reliable, and sustainable alternatives to traditional eggs and egg-based ingredients.
Christian Sobolta, Managing Director at CSM Ingredients group, highlights the company’s commitment to innovation in response to these shifting market dynamics: “In a constantly evolving market, cost-effectiveness, the reduction of allergens, minimizing risks of contamination, and prioritizing animal welfare are increasingly critical.
“As the demand for plant-based diets continues to grow, creating solutions allowing the food industry to decrease the use of eggs is a must. Our goal is to empower food manufacturers with ingredients that not only meet but also anticipate consumer demands, and to drive research in this field through open innovation and support to startups.”
Indeed, CSM Ingredients group offers a comprehensive range of egg reduction and substitution solutions tailored to different food applications. These systems provide manufacturers with alternatives that address various functional and sensory needs, including the ability to partially or fully replace eggs in sauces, bakery items and gluten-free foods.
The benefits of these alternatives – including Egg ‘n Easy, Magic GLAZE and Veganeez – extend beyond simply mimicking the properties of eggs. They also offer manufacturers the opportunity to eliminate common allergens, reduce their environmental impact and achieve significant cost savings. In some cases, using these alternatives can cut costs by up to 80%, depending on the specific recipe and ingredients involved.3
Cultivating egg protein from potato crop
Furthermore, CSM Ingredients group is also committed to actively promoting research activities both inhouse and externally, thanks to its open innovation framework and its incubator of ingredient startups and food concepts, Generate. Launched in March 2024, Generate aims to pave the way in promoting a more sustainable paradigm for startups in their early stages, by offering R&D expertise, application opportunities, cutting-edge facilities and commercial support through customized 12 to 18-month programs.
In the egg replacement area specifically, Generate is supporting the startup PoLoPo, which uses metabolic engineering and molecular farming techniques in order to recreate egg protein (ovalbumin) from potato crop. PoLoPo’s egg-free, non-GMO ovalbumin is structurally identical to the compound that makes up to 50% of the protein found in eggs and it is currently a key building block for several food industry preparations.
“Generate will support PoLoPo in exploring all the possible properties this egg-free ovalbumin could have in bakery and plant-based meat alternatives, including foaming, gelation, emulsifying and water binding functions,” says Emanuele Pizzigalli, Chief Innovation Officer at CSM Ingredients group.
“We will also be providing side-by-side assistance to PoLoPo when it comes to process optimization, as well as regulatory and safety requirements.”
Systems to reduce eggs in cake and muffin batters
When it comes to solutions already available on the market, one of CSM Ingredients group’s innovations in this field is Egg ‘n Easy, a product specifically designed for cake and muffin batters. This product allows manufacturers to produce high-quality baked goods while reducing their reliance on eggs.
Not only does Egg ‘n Easy help lower production costs, but it also reduces contamination risks and contributes to a smaller environmental footprint. Composed of wheat flour, wheat protein, vegetable fibres, and sorbitol, this system enhances batter viscosity, improves oil retention, and is suitable for both vegan and clean-label products.
Egg ‘n Easy also supports crumb structure, ensuring a fresh and soft texture with an appealing crust. By using Egg ‘n Easy, manufacturers can reduce egg-related costs by up to 25%. When combined with CSM’s proprietary enzyme technology, these savings can increase to 50%, providing even greater economic advantages.
Vegan egg-free washes for a golden shine
Meanwhile, Magic GLAZE is a premium egg-free wash that gives baked goods a unique shine and golden colour. Magic GLAZE is a water-based, unsweetened, vegan alternative to traditional egg washes and milk-based glazes that contains no preservatives, hydrogenated fats, colours, or flavours. It can be applied to a wide range of products, ranging from brioches, croissants and puff pastry, through to bread and savoury baked goods.
Magic GLAZE is also an ideal solution for frozen products, since it is freeze and thaw-stable. In other words, during the production process it can be applied to products before freezing, thus providing end users with ready-to-bake goods that do not necessitate any additional steps before being served or sold to customers.
Egg replacements for vegan sauces and dressings
Finally, Veganeez is an egg replacement solution that was created specifically for the cold production of high-quality, stable, plant-based sauces and dressings. This solution is available in two variants: Veganeez S, ideal for creating creamy, rich sauces such as curry mayonnaise, burger sauce or aioli; and Veganeez D, designed for fluid, silky dressings including Caesar, Tzatziki and Ranch.
Among the key features of this ingredient are: its neutral colour, allowing for the addition of natural colourings like β-carotene; its mild, pleasant flavour that can be easily customized with spices and other flavourings; and its silky and smooth texture. Made from all natural ingredients, Veganeez is free from additives, GMOs, gluten, and allergens, making it a versatile and health-conscious choice for a wide range of culinary applications.
In the current economic landscape, egg substitutes and egg reducers present a practical option for producers aiming to cut costs while appealing to consumers’ new diets and environmental concerns.
Egg ‘n Easy, Magic GLAZE and Veganeez will be among the solutions that CSM Ingredients and HIFOOD will be presenting at Fi Europe, where the group will be present together with Vitalfood by Italcanditi at Booth 3.1C10, Hall 3.1 (19-21 November 2024, Messe Frankfurt, Germany).
References
1. Euro Group for Animals. The social costs of avian influenza and other animal diseases.
2. Prophecy Market Insights. Egg Replacer Market is estimated to be US$ 2,132.4 million by 2030 with a CAGR of 6.60% during the forecast period.
3. Proprietary research by CSM Ingredients group.
