The move to reduce or remove egg from formulations has become an issue that speaks as much to commercial pressures as it does to dietary and lifestyle preferences.
Price volatility, disrupted supply and a recurring cycle of avian flu outbreaks have shaken reliance on this staple ingredient, prompting manufacturers to revisit formulations and consider alternative strategies as a result.
Of course, making a successful transition is not straightforward. Eggs are not only uniquely multi-functional, they also enjoy an enviable reputation among consumers as a trusted, familiar and natural ingredient. It’s a hard act to follow but progress is underway.
Emerging trends
Recent developments reveal an industry learning to adapt to challenging market conditions and paving the way for further innovation.
Partial egg replacement is gaining ground
Perhaps not surprisingly given the complexities involved, partial egg replacement rather than complete removal is taking the lead. From a purely technical perspective, this route retains some of the valuable functional properties of egg, which then need to be boosted rather than fully replicated.
It also offers advantages in terms of on-pack labelling; egg is a kitchen cupboard ingredient and seen by many consumers as an indicator of quality in products, such as ice cream and noodles. Both highly marketable attributes for strong consumer appeal.
That’s not to say there isn’t demand for full egg replacement. Vegan and allergen avoidance continue to drive interest in egg alternative ingredients and formulations, but the conversation has shifted to also reflect wider concerns around managing costs and supply chain risks.
Functionality takes priority
Because egg can’t be replaced on a like-for-like basis due to its multi-functional properties, product developers are increasingly adopting a ‘system approach’. As the name suggests, this starts with understanding the role(s) egg plays in the formulation – such as aeration, emulsification or a combination – and then building a system of suitable alternative ingredients to replicate those functions.
In chocolate brownies for instance, where eggs primarily provide binding and moisture retention properties, ingredients such as fibres, fava bean protein and some starches can be highly effective alternatives.
Reducing egg in sponge cakes, on the other hand, can be successfully achieved using a combination of emulsifiers and hydrocolloids to deliver the required aeration for a light and fluffy texture. In every case, knowing why the egg is being used guides the process and informs decisions.
Application focus grows
Reflecting the fact that different applications demand different functional packages, forward-thinking ingredient suppliers are developing egg alternative solutions with this in mind. Many portfolios now feature tailored ingredient substitutes that promise to deliver all the required functionality of eggs according to the end product.
Current solutions include a wide range of applications from cakes, pancakes, muffins to mayonnaise, dips and sauces – interestingly, many are suitable for both partial and total egg replacement.
Enzymes attract attention
While enzymes are far from new, they are finding a new audience in egg reduction developments thanks to a welcome combination of functional, cost-saving and labelling benefits. This is particularly true for baked goods where enzymes help to bridge the functionality gap by boosting the emulsification properties of the egg still present. In addition, as they are typically denatured during the baking process, a back-of-pack declaration may not be required – depending on regional regulations.
In fact, such is the level of interest in enzyme solutions, that it is now widely accepted they can be used to reduce egg usage by up to 30% in certain applications, with further scope to potentially push that figure to 50% – but only with careful selection of additional ingredients to provide the required binding, aeration or other functional properties for the product in question.
Innovation in action
When it comes to use of technology in this space, one of the most prominent is precision fermentation for the production of egg proteins without the need for animals. Leaning into wider messaging around sustainability and supply chain resilience, these ingredients offer a commercially viable alternative to egg white proteins that are functional, reliable and increasingly available at scale.
Finnish-US start-up, Onego Bio, is a case in point. The company recently harnessed precision technology to produce the world’s first biologically identical animal-free egg protein powder with the microorganism Trichoderma reesei – a filamentous funghi used extensively in food production.
Known as Bioalbumen, this ingredient has an amino acid sequence identical to ovalbumin, the primary protein found in egg whites, and reportedly offers the same functionality, quality and neutral flavour as traditional eggs. It’s also versatile in use with applications including baked goods, confectionary, beverages and meat alternatives.
It should be noted, however, that although ingredients produced via precision technology tick a lot of boxes, many are so close to the animal derived equivalent that they bring the risk of allergic reaction, so they must be handled – and labelled – as such.
Addressing concerns
This changing landscape raises important questions for manufacturers. Reducing or replacing egg in tried and tested formulations is not without risk and fundamental concerns remain in terms of functionality, product performance and consumer acceptance. How much egg can I remove without completely reformulating? Will texture and taste be maintained? What happens to shelf life? And so on.
Clear communication about the growing number of egg alternative ingredients now available is therefore key to accelerating developments. Food manufacturers need to make informed decisions based on a range of factors to ensure a successful outcome.
Functional properties may be a strong starting point, but wider issues such as clean label status, regulatory approval and allergen/free-from status are equally commercially relevant. While for large manufacturers, reassurance around scalability and cost parity is crucial.
The good news is, help is at hand.
Evolving and expanding
Ingredient suppliers are responding to demand either by pivoting existing portfolios to align with egg reduction and replacement requirements – often through ingredient modification – or developing new solutions and systems tailored for this purpose.
There is now also a dedicated online ingredients directory. Launched earlier this year, EggsChange brings together the latest egg reduction and replacement ingredient innovations into one searchable directory.
By connecting product developers directly with ingredient suppliers, this independent initiative aims to support progress in this evolving space and – with no membership fees, paid for promotions or adverts – currently occupies a unique place within the industry.
Exactly how far and how fast developments move remains to be seen. Whether egg reduction and replacement innovation moves beyond the bakery sector where it has been crucial for some time, depends largely on continued economic pressures.
Whether smaller players can meet the moment with greater scalability and closer cost parity with egg could prove to be a decisive factor. But in an uncertain world, demand for ingredient solutions and industry resources designed help to improve resilience, cost efficiencies and supply security will only grow stronger.
Find out more about the latest ingredient innovations for egg reduction and replacement here or email hello@eggschangesolutions.com.