The global egg replacement ingredient market size is projected to increase from USD 1,399.2 million in 2024 to USD 2,478.2 million by 2034. Global sales of egg replacement ingredients are anticipated to expand with a CAGR of 5.9% over the assessment period. Many consumers are seeking plant-based protein sources and egg replacements fit well into these dietary choices.
| Attributes | Key Insights |
|---|---|
| Estimated Egg Replacement Ingredient Market Value (2024E) | USD 1,399.2 million |
| Projected Egg Replacement Ingredient Market Revenue (2034F) | USD 2,478.2 million |
| Value-based CAGR (2024 to 2034) | 5.9% |
Egg replacement ingredients are becoming vital in modern day cuisine, catering to a broad spectrum of dietary needs and cuisines in vegan format has become important. These ingredients serve as alternatives to eggs, commonly used in baking and cooking, and are particularly favored by vegans, individuals with egg allergies, and those aiming to lower cholesterol intake.
The expanding application of egg replacement ingredients across various food sectors, including bakeries, mayonnaise, chocolates, and pasta, is anticipated to drive market growth. Additionally, the increasing shift toward plant-based diets is expected to further boost the demand for egg replacements through 2034.
Don't pay for what you don't need
Customize your report by selecting specific countries or regions and save 30%!
| Particular | Value CAGR |
|---|---|
| H1 2023 | 5.1% (2023 to 2033) |
| H2 2023 | 5.7% (2023 to 2033) |
| H1 2024 | 4.5% (2024 to 2034) |
| H2 2024 | 5.4% (2024 to 2034) |
The table below compares the CAGR of the global sales between 2023 and 2024, highlighting key shifts in market performance. In 2023, the market grew at a 5.1% CAGR in the first half (H1) and 5.7% in the second half (H2). For 2024, the CAGR rose to 5.3% in H1 and 5.5% in H2.
This indicates a 35 basis point decline in growth during H1 2024, followed by a 46 basis point increase in H2 2024. These changes provide insights into the market's evolving growth trajectory over the year.
Culinary Innovation and Product Development to Enhance Market Growth
Culinary innovation and product development are playing pivotal in driving the growth of the egg replacement ingredients sales. As consumer preferences shift, chefs, food scientists, and manufacturers are actively exploring new recipes and formulations using egg replacements, significantly expanding the market.
This innovation is leading to the creation of diverse egg replacement-based dishes, from baked goods to savory meals, capturing consumer interest and encouraging experimentation in home kitchens.
Manufacturers are enhancing product development efforts to create egg replacement ingredients that closely replicate the taste, texture, and functionality of traditional eggs. These advancements make egg replacements more appealing to both foodservice professionals and home cooks, boosting demand.
As dietary preferences diversify, improved plant-based egg replacements are bridging the sensory gap between traditional eggs and their alternatives, making such ingredients more accessible and desirable to a wider customers.
Market Accessibility and Availability of Egg Replacement Ingredients Drive Market Demand
Market accessibility and the availability of egg replacement ingredients are pivotal drivers as these factors are influenced by consumers' ability to incorporate these alternatives into their diets, contributing to the market's growth. The widespread availability of egg replacement ingredients in retail stores, online platforms, and food service establishments is directly impacting consumer demand.
When these products are easily found in local grocery stores shelf or in online stores, it encourages more consumers to try and adopt them. This accessibility ensures that even those in rural or underserved areas can explore egg replacement options, broadening the market's reach.
Affordability also plays a key role in market accessibility. As the price of egg replacement ingredients becomes more competitive with traditional eggs, it becomes economically feasible for consumers to make the switch. Cost savings or price parity can be a significant motivator for budget-conscious individuals, further driving demand for these alternatives.
Offering a variety of egg replacement options, such as chickpea flour, aquafaba, and tapioca starch, caters to diverse dietary needs and preferences. This variety not only enhances consumer choice but also promotes experimentation in cooking and baking, resulting into greater adoption. The integration of egg replacement ingredients into restaurant menus and food service offerings further increases their accessibility.
Nutritional Enhancement and Functional Benefits Boost Market Demand
Egg replacement powders, designed to replace up to 100% of egg use in various applications, are driving sales growth by offering both functional and nutritional advantages. These powders provide an egg-free alternative that enhances the protein content of baked goods, thanks to their high Protein Efficiency Ratio (PER) and digestibility.
By improving the aeration and elasticity of batters, these egg replacers contribute to the production of high-volume, quality baked goods. The dual benefits of functionality and improved nutritional value are key drivers for the increasing adoption of egg replacement ingredients across the food industry.
Principal Consultant
Global sales of egg replacement ingredients are showed significant growth, with a compound annual growth rate (CAGR) of 6.1% from 2019 to 2023. This trend reflects the increasing demand for plant-based and allergen-free alternative ingredients which is driven largely by a growing vegan population and the rising incidence of egg allergies.
As consumers become more health-conscious and environmentally aware, the preference for cruelty-free and sustainable food options has surged, positioning egg replacement ingredients as essential in modern culinary applications.
The sales are anticipated to maintain a steady CAGR of 5.9% over the next decade, underscoring the ongoing shift in consumer preferences. One of the primary factors contributing to this sustained growth is the evolving food industry, where manufacturers are increasingly focusing on innovation and product development.
Leading companies are investing in research and development to create egg substitutes that not only replicate the taste and texture of traditional eggs but also enhance the nutritional profile of the end products. The ability of egg replacement powders to improve the functionality of baked goods, such as enhancing batter aeration and increasing the elasticity of the protein network, is another key driver of market growth.
These functional benefits not only lead to better volume and texture in baked products but also offer cost savings for manufacturers by providing an egg-free alternative to traditional ingredients. As the demand for plant-based diets and allergen-free foods continues to rise, the egg replacement ingredient market is poised for further expansion.
By 2034, the market is expected to reach a valuation of USD 2,478.2 million, reflecting its crucial role in meeting the dietary needs and preferences of a diverse consumer base.
In 2024, the global egg replacement ingredient market was substantial and is is divided into two main segments, organized sector and unorganized sector. The organized segment, which dominates the market, accounts for 60% to 70% of the total market value.
This segment includes major industry players such as Cargill, Arla Foods, Corbion, Glanbia, Ingredion, and Tate & Lyle, all of which have significant market shares. Notably, the largest player commands 17.2% of the market, indicating a competitive landscape where a few companies exert considerable influence.
On the other hand, the unorganized segment, which makes up 30% to 40% of the market. This segment comprises smaller, less formal players who still contribute significantly to the market's overall structure. The distribution between organized and unorganized sectors highlights the market's dual nature, where large, well-established corporations drive innovation, quality, and market expansion, while smaller players cater to niche markets and localized demands.
The strong presence of top industry players in the organized sector suggests a focus on research and development, product innovation, and strategic market penetration, positioning these companies to influence future trends in the egg replacement ingredient sales.
Get the data you need at a Fraction of the cost
Personalize your report by choosing insights you need
and save 40%!
The table below shows the estimated growth rates of the top countries. Germany and the United Kingdom are set to record high CAGRs of 7.7% and 7.1%, respectively, through 2034.
| Countries | CAGR |
|---|---|
| United States | 6.0% |
| United Kingdom | 7.1% |
| Germany | 7.7% |
| China | 4.9% |
| India | 5.9% |
The United States is set to lead the global egg replacement ingredients sales, with projections indicating it will reach a market size of USD 732.3 million by 2034, growing at a 6.0% CAGR.
The rising demand for egg substitutes in the USA is driven by their versatile applications in the bakery and confectionery sectors, including products like cookies, doughnuts, cakes, biscuits, scones, cornbread, muffins, pancakes, waffles, sauces, mayonnaise, and confectionery nougat. This surge is fueled by the increasing prevalence of allergies, which has heightened consumer awareness and demand for allergen-free and vegan-friendly alternatives.
The ability of egg replacement ingredients to deliver high-quality, functional, and allergen-free products has made them essential in the USA market, particularly in baking, where they are used to create a wide range of products that cater to diverse dietary needs and preferences.
The German egg replacement ingredient sales are increasingly driven by the adoption of milk based formulations, such as whey and casein, which offer functional properties similar to eggs. These milk proteins bind ingredients and thicken liquids effectively, making them valuable in baking and cooking.
Their growing popularity stems from their nutritional benefits and functional versatility. Consumers in Germany are shifting towards egg-free options due to health considerations and concerns about egg safety.
Milk proteins provide advantages such as enhanced food safety, natural ingredients without E-numbers, and higher quality whey proteins. They also offer a longer shelf life than fresh eggs, mitigate risks related to egg price fluctuations and avian flu, and ensure consistent product quality. This shift towards milk-based egg replacers aligns with Germany’s preference for healthier, safer, and more reliable ingredient alternatives in food products.
For instance, Companies like MEGGLE GmbH & Co. KG are offering product offering such as Globulal®, Casinella®, Burolac®, Fondolac® which aw whey and milk blends.
New market entrants are introducing protein formulations, such as whey and casein as well as plant based as effective egg replacements in India. Such protein ingredients offer similar functional properties to eggs, including binding and thickening, making them suitable for various culinary applications and are valued for their high nutritional content and health benefits compared to traditional eggs.
Along with these proteins enhance food safety by eliminating microbiological risks associated with eggs and ensuring consistent quality. They provide a longer shelf life than fresh eggs, offering better stability and reduced spoilage. Rising health consciousness among Indian consumers is driving the demand for safer, nutritious egg replacements in the sales in India.
| Segment | Market Share (2024) |
|---|---|
| Ingredient Type (Plant Proteins) | 27.3% |
| Form (Dry) | 80.1% |
The section below provides insights into leading segments of the egg replacement ingredient industry. This information could help companies to offer demanding ingredients and product forms for lucrative applications.
The significant market share of 27.3% for plant proteins in the egg replacement ingredients sector highlights the strong consumer preference for plant-based options. Plant proteins, such as those derived from soy, pea, and other legumes, are increasingly popular due to their perceived health benefits and suitability for vegan and vegetarian diets.
These ingredients offer a sustainable and allergen-friendly alternative to traditional egg proteins. As consumers become more health-conscious and environmentally aware, the demand for plant-based egg replacements continues to grow, driving their prominent presence in the market.
The dominance of dry or powdered forms, holding a substantial 80.1% market share, reflects their widespread adoption in the egg replacement ingredient market. Dry forms, such as powders, are favored for their extended shelf life, ease of storage, and versatility in various applications.
They offer convenience and stability compared to liquid or fresh forms, making them a preferred choice for both manufacturers and consumers. This preference for powdered ingredients aligns with the broader trend of seeking practical and long-lasting solutions in food processing and formulation.
Replacing eggs with substitutes in bakery and other food products is revolutionizing the industry, leading to a surge in egg replacement businesses. Leading manufacturers such as Cargill, Arla Foods, Corbion, and Ingredion are innovating with new product launches and strategic partnerships. Companies like Palsgaard and Nepra Foods offer versatile solutions for egg reduction, including plant-based powders and emulsifiers.
Shiru’s Flourish™ platform and Aquafaba ChickP isolate are examples of cutting-edge technologies enabling high-quality, egg-free products. This competitive landscape demonstrates ongoing advancements in egg replacement solutions, catering to diverse applications and consumer preferences.
In June 2023, Ardent Mills, a leading flour-milling and ingredient company, introduced two new products: Ardent Mills Egg Replace™ and Ancient Grains Plus™ Baking Flour Blend. These innovative and cost-effective solutions are designed to help customers tap into new market opportunities, cater to changing consumer preferences for high-quality ingredients and taste, and address supply chain challenges.
Similarly, Plantible Foods, a startup specializing in extracting highly functional protein from the fast-growing aquatic plant lemna, launched its first product, Rubi Whisk, in June 2023. The company also inaugurated a 140-acre lemna farm in Texas, promoting Rubi Whisk as a plant-based egg replacer that outperforms eggs in many applications.
Based on ingredient type, the market is segmented Whey Proteins, Soy Proteins, Wheat Proteins, Xanthan Gum, Guar Gum, Gellan gum, Carrageenan, Emulsifiers, Chia seed gel, Flaxseed gel, Algal flours.
Based on application, the market is segmented into Mayonnaise, Salad Dressings, Sauces & Dips, Ice-Cream and Frozen Dessert, Noodles and Pasta, Bakery and Confectionery, Meatballs, Whole Egg Replacers, Scrambled & Omelets Egg Replacers.
Based on Sales Channel, the market is segmented into commercial and Retail. Retail is further divided into Modern Trade, Convenience Stores, Departmental Stores and Online Stores.
Based on form, the market is segmented into powder and liquid.
This chapter explains how the market is anticipated to grow across various geographic regions such as North America, Latin America, Europe, East Asia, South Asia, Oceania, and Middle East & Africa.
The egg replacement ingredient sales value is set to total USD 1,399.2 million in 2024.
The egg replacement ingredient market size is expected to reach USD 2,478.2 million by 2034.
Global egg replacement ingredient demand is set to rise at 5.9% CAGR through 2034.
With a market share of 28.7% in 2034, North America is expected to lead the market.
Cargill, Arla Foods, Corbion, Glanbia, Ingredion, and Tate & Lyle.
The United States, Germany, and the United Kingdom.
Explore Food and Beverage Insights
View Reports
Egg Replacement Ingredient Market
