The wide array of functionalities in eggs poses a significant challenge for manufacturers seeking to replicate the kitchen staple in plant-based applications. Over the last year, a spike in vegan appetites has propelled the demand for near-identical egg replacements. It speaks to key ingredient suppliers pushing the envelope in formulating new solutions that imitate the foaming, emulsifying, stabilizing and moistening properties of yolks, whites and whole eggs.

“Our eating habits change. Growing affluence, changing ethical awareness towards animals and increasing health awareness are three key reasons underlying fundamental changes in recent years,” says Yvonne Haslauer, Process Development Manager, Technical Service Nutrition at Wacker. “More and more people are forgoing animal ingredients. Current market studies confirm that the number of people adhering to a vegan diet is continuously rising worldwide – especially among young people. The replacement of egg also offers a way to reduce the intake of cholesterol, which is a risk factor for heart disease.”

Designing ingredients as egg replacers requires a good understanding of egg functionalities, she explains. “In baked systems that includes foaming, emulsification, stabilizing and moistening. The egg-free version should not be compromised regarding volume, texture and mouthfeel. In addition, eggs impact the color and flavor of cakes and other baked goods. The egg-free version should not result in (a significant) price increase. For the manufacturer, it is also important that the existing equipment can be used and that there are no major processing changes required.”

On this topic, Lene Hald Pedersen, Senior Category Manager for Bakery at Arla Foods Ingredients (AFI), further adds, “One of the biggest challenges is to offer a 50 to 100 percent egg replacement in products that have already been launched without any change to appearance or other sensory characteristics. That doesn’t mean that it’s not possible to offer 100 percent egg-free products with great taste and appearance – it’s just that they will not be exactly the same as the original.”

“We offer functional solutions for multiple applications – everything from pound cakes and layered cakes to muffins, donuts, cookies and fillings. As well as traditional bakery and yeast-raised products, such as brioches, they can be used in gluten-free applications. We’re also starting to see our solutions for sports nutrition being used in baked goods, typically in protein-enriched products, which appeal to consumers who are seeking both indulgence and high-quality protein,” she explains.

Eggless bakery
Alternatives to eggs are predominantly being used in a broadening range of bakery categories. Renmatix is currently working with Cargill to explore plant-based ingredients using Renmatix’s novel Plantrose Process, which upcycles plant material into new ingredients. Last May, Renmatix unveiled a new multi-functional, allergen-free food ingredient Nouravant, which is extracted from plant materials using only water.

“Nouravant is made by upcycling leftover maple wood chips using only water, heat and pressure, which makes the entire process cleaner and more sustainable than other alternatives. Nouravant and similar products Renmatix is developing are taste-neutral and are cost -beneficial because only a small amount of the ingredient is needed (compared to eggs). Our ingredients are also uniquely multi-functional, serving as humectants, texturizers, emulsifiers and freshness-extenders,” says Mark Schweiker, Senior Vice President and Corporate Development Officer at Renmatix.

“Because Nouravant is not supply-constrained or subject to the price volatility of animal-based ingredients, manufacturers can save 25 to 50 percent by replacing eggs in cookies and other items. Nouravant is non-allergenic, non-GMO, gluten-free, vegan and free-from additives such as artificial colors, flavors and preservatives. In addition to replacing eggs, Nouravant can replac mono- and diglycerides found in packaged food products,” he adds.

Alpha-dextrin, marketed by Wacker under the brand Cavamax W6, can be also used to replac eggs in fine baked goods. The soluble dietary fiber is marketed as having an emulsifying and stabilizing effect in a wide variety of bakery products, while helping manufacturers achieve cost reductions of up to 40 percent in comparison to products containing eggs.

“Layer and sponge cakes, waffles, muffins or brioches made with Cavamax W6 have an excellent texture and mouthfeel as consumers would expect from baked goods made conventionally with egg. You can even use Cavamax W6 in other products, for example to create egg-free, mayonnaise-like sauces. The ingredient is a water-soluble powder that is easy to process. Baked goods containing alpha-dextrin can be produced using existing equipment,” explains Haslauer of Wacker.

At the recently culminated ProSweets 2020, egg white replacement as a glaze was a featured ingredient. Döhler displayed a fiber-rich, egg-free and vegetable-fortified cinnamon Christmas star, a typical German cookie served during the festive season. “It’s very fatty and usually has an eggwhite topping,” says Stephanie Engel, Marketing Manager at Döhler.

“We tried to improve it in many ways, so instead of using egg whites, the top is made with chickpea extract. This allows us to replac eggwhite without losing the crunchy mouthfeel that the baked eggwhite would have. We also added beetroot to the recipe, because it’s popular to add more vegetables and gives it a nice color. We now have a product that is a source of fiber, contains 60 percent less fat and 20 percent fewer calories than the standard cinnamon star you can buy at Christmas time,” she explains.

Egg-replacing pulses
Univar Solutions has debuted a new range of pulse-based ingredients that offer total replacement of egg yolks, egg whites and whole eggs in bakery, sauces and dressings. “As a vegetable protein, pulses are fast becoming a key, recognized ingredient in enriched foods. Being gluten-free is an additional advantage,” says Samuel Russell, EMEA Marketing Manager Food Ingredients at Univar Solutions.

“In terms of egg replacement, pulses like fava bean offer improved performance due to their natural protein content, which acts as an emulsifier. Furthermore, fava is the most neutral tasting of pulses, so other flavors can shine through. A ‘deflavored’ option is available to reduce other notes even more,” he highlights.

“Another exciting addition to the range is our vegan, UHT liquid bakery glaze. Visual appeal is a key driver for consumers and this egg-free glaze is an allergen free product that delivers superior shine and golden color,” adds Russell.

The market for egg replacements is expected to continue growing – fueled by changing eating habits. “In addition to consumer trends, cost issues regarding eggs promote this development: The availability and price of eggs are subject to significant seasonal fluctuations, thus influencing the end products’ profitability. That’s why manufacturers who are using eggs on a large scale are looking for economic alternatives,” says Haslauer of Wacker.

“The handling of egg products can also be challenging regarding hygienic processing, presenting another reason to look for alternatives. Consequently, egg replacements definitely have the potential for eating up a chunk of the egg market,” she concludes.