The global hydrolyzed egg market size is predicted to garner substantial growth from 2023 to 2033. According to the research report published by Future Market Insights, the global market is projected to surpass a valuation of USD 90,688 million in 2023. It is predicted to attain a valuation of USD 193,545.0 million by 2033. The market is expected to thrive at a striking CAGR of 8% from 2023 to 2033.
The market for hydrolyzed eggs is likely to account for a significant share of the global egg protein market in 2023. FMI indicates that growing consumer preference for leading a healthy and active lifestyle, as well as surging emphasis on preventive healthcare, has increased the demand for dietary supplements worldwide. As a result, rising consumer spending on nutritional supplement products and increased production & consumption of dietary supplements globally, might accelerate growth in the hydrolyzed egg industry.
Given the high quality of the product, consumers are willing to pay a high price. Consequently, manufacturers are focusing on maintaining strong relationships with stakeholders along the value chain. Further, researchers have found clinical evidence to recommend the utilization of partially hydrolyzed infant formulas, especially for at-risk children as a unique option to prevent allergic diseases, including eczema or atopic dermatitis.
Hydrolyzed eggs also provide the nutrition of a whole egg, antibacterial qualities, immune-boosting properties, and high-quality protein.
| Attributes | Details |
|---|---|
| Hydrolyzed Egg Market Share (2022) | USD 87,200.00 million |
| Hydrolyzed Egg Market Share (2023) | USD 90,688 million |
| Hydrolyzed Egg Market Share (2033) | USD 193,545.0 million |
| Hydrolyzed Egg Market Share (2023 to 2033) | 8% |
Key Drivers for the Hydrolyzed Egg Industry
Challenges for the Hydrolyzed Egg Industry
Regulations governing labeling, safety requirements, and allergy control may cause difficulties for the hydrolyzed egg industry. For the food industry to succeed and to maintain the trust of consumers, it is essential to comply with food safety rules and to manage any possible cross-contamination risks.
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Ability to Expand a Product’s Shelf Life
Water softly modifies phospholipids with the use of targeted enzymes during hydrolysis to increase their functionality. Enzymes are referred to as natural catalysts for chemical reactions, which are any reactions that alter molecules. They may be very specific. Whenever compared, for instance, to hydrolysis, which is dependable on a strong acid to break down a product without any discrimination, enzymatic modification of materials is generally regarded as a natural process.
There are no chemically synthesized materials used, thereby resulting in a clean label that might appeal to customers. Moreover, hydrolyzed eggs may provide small droplets, heat stability for improved stability in emulsion, and the benefits of long shelf-life for finished products when used correctly. These are several functionalities driving the hydrolyzed egg market.
The global hydrolyzed egg industry size developed at a CAGR of 2.9% from 2018 to 2022. In 2018, the global market size stood at USD 77,834. million. In the following years, the market witnessed considerable growth, accounting for USD 87,200.00 million in 2022.
Hydrolysis is the process of breaking molecular bonds by using water as a reagent. The molecule reacts with water and then splits into two or even many components during this process. It may smoothly modify the functional components of eggs while hydrolyzing them to improve their usability.
Eggs have a wide range of functional capabilities owing to valuable components such as proteins, phospholipids, vitamins, nutrients, and minerals. Because of their ability to emulsify, gel, foam, and set, they may improve and efficiently stabilize the food texture and consistency. Some of the vital components of eggs may be easily improved by hydrolysis.
In comparison to a standard whole egg, hydrolyzed eggs provide more functionality during the time of emulsification, which is a critical component for almost all pet food products
| Historical CAGR (2018 to 2022) | 2.9% |
|---|---|
| Forecasted CAGR (2023 to 2033) | 8% |
in production, as well as for shelf life expansion. Driven by the aforementioned factors, the hydrolyzed egg market is anticipated to exhibit growth at a CAGR of 8% from 2023 to 2033.
Food & Beverage Companies are Looking for Hydrolyzed Whole Egg Protein.
By application, the global market is segmented into food & beverages, nutraceuticals, cosmetics & personal care, animal feed & pet food, and others. Among these, the food and beverage segment is projected to expand at a significant pace. As per FMI, the food & beverages segment is likely to expand at a CAGR of 6.9% during the forecast period.
Products made from hydrolyzed eggs offer beneficial properties that are highly desired in the food and beverage sector. They may be used as emulsifiers, foaming agents, and gelling agents, giving a variety of food items better texture, stability, and quality. Further, applications for hydrolyzed egg proteins include baked items, sauces, dressings, confectionary, meat products, and dairy substitutes.
Demand for Hydrolyzed Whole Eggs to Surge in the Next Decade.
By source, the global market is segmented into liquid egg white, egg yolk, and whole egg. Amongst these, the whole egg segment is projected to expand at a CAGR of 7.3% between 2023 to 2033.
The egg white segment is predicted to gain remarkable growth during the forecast period. In formulating food and beverages, egg whites' functional qualities are invaluable. Additionally, the texture, stability, and general quality of food items are improved by their capacity to emulsify, gel, and produce stable foams. Because they still have these useful qualities after being hydrolyzed, egg whites are flexible culinary ingredients.
Conventional Nature to Dominate Global Market during the Forecast Period.
By nature, the conventional segment is predicted to hold dominance in the global market. In the whole egg industry, conventional eggs have dominated a large market share. Due to the great accessibility and availability of conventional eggs to producers, this dominance also applies to the market for hydrolyzed eggs.
Surging Need for Health Supplements to Boost Demand for Protein Hydrolysis in the United States.
The United States houses a large number of health-conscious people. The country is expected to emerge as a significant market for hydrolyzed eggs in the next decade owing to high consumer affordability and rising demand for healthy and nutritious food supplements. In 2022, the United States captured a CAGR of 3.6%.
Presence of Hydrolyzed Whole Egg Protein Manufacturers in China to Aid Growth.
China hydrolyzed egg industry is expected to grow significantly in the coming decade due to the entry of a large number of hydrolyzed egg-producing companies. China captured a 4.9% share of the global market in 2022. Moreover, the hydrolyzed egg market in China is projected to expand at a CAGR of 7.4% during the forecast period (2023 to 2033) and is expected to reach a valuation of USD 15 million by 2033, finds FMI.
| Countries | CAGR (2022) |
|---|---|
| The United States | 3.6% |
| The United Kingdom | 5.9% |
| China | 4.9% |
| Japan | 6.2% |
| India | 5.9% |
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The global hydrolyzed egg market is highly competitive in nature. Market participants are implementing various strategies such as new product development to expand their product portfolios, increase their market share, and capitalize on growth opportunities.
Is Premium Food Texture the Key to Success?
Bouwhuis Enthoven and DEPS Create Novel Egg Powders to Remain at the Forefront
The texture is a vital attribute that is essential to the overall acceptability and quality of various food products. In addition to its relevance to the mouthfeel, the texture is considered to play an important role in maintaining the freshness of products.
Gastronomy has become a significant feature of the socio-economic landscape of numerous countries during the last decade, being the culinary activity a balance between technology and tradition. For the success of haute cuisine, new textures are essential and it has become common nowadays to find conventional dishes. These dishes have been transformed by several cooking techniques to present various textures such as foam, ice cream, slush, crystals, gelatine spheres, crunchy, and sorbet.
The egg is considered to be one of the high-quality protein sources and versatile ingredients used in the food industry. It is capable of stabilizing and forming different food structures due to its physicochemical and protein fraction properties.
Enzymatic hydrolysis is a popular method for improving the added value of food proteins by changing their nutritional and physical properties. The process may enhance the sensory quality of proteins, as well as change the flavor and texture of food items.
Bouwhuis Enthoven, a leading egg products supplier based in Raalte, is currently leading the space of hydrolyzed eggs. It offers a wide range of egg products, including whole eggs, lysozyme, egg protein, boiled eggs, egg white for foaming, egg yolk, and egg white for gelling & binding.
The company’s egg white powder named High Gel is considered to be one of the top gelling powders worldwide. Further, the product would help companies to save costs in their end product formulations. It is mainly designed for the vegetarian meat analogs, as well as the ham & sausage industries.
Dutch Egg Powder Solutions B.V. (DEPS), a Netherlands-based food processing firm, is likely to follow in the footsteps of Bouwhuis Enthoven in the next decade. It provides high-quality egg white powders from organically grown chickens, free-range chickens, barn chickens, and caged chickens. Its whole egg powder may replace liquid whole eggs and is extensively used in industrial bakeries. Companies often use it to prepare a wide range of biscuits and cakes. The company’s whole egg powder has a long shelf life of nearly 24 months.
Other Recent Development Observed by FMI:
Key Players Profiled in the Global Market:
| Attribute | Details |
|---|---|
| Forecast Period | 2023 to 2033 |
| Historical Data Available for | 2018 to 2022 |
| Market Analysis | USD million for Value |
| Key Regions Covered | North America; Latin America; Europe; East Asia; South Asia; Oceania; The Middle East & Africa (MEA) |
| Key Countries Covered | The United States, Mayada, Germany, The United Kingdom, Nordic, Russia, BENELUX, Poland, France, Spain, Italy, Czech Republic, Hungary, Rest of EMEAI, Brazil, Peru, Argentina, Mexico, South Africa, Northern Africa, GCC Countries, China, Japan, South Korea, India, ASIAN, Thailand, Malaysia, Indonesia, Australia, New Zealand, Others |
| Key Segments Covered | Nature, Source, Application, Region |
| Report Coverage | Market Forecast, Company Share Analysis, Competition Intelligence, Trend Analysis, Market Dynamics and Challenges, and Strategic Growth Initiatives |
The hydrolyzed egg demand is anticipated to inflate at an 8% CAGR from 2023 to 2033.
The market is surging from USD 90,688 million in 2023 to USD 193,545.0 million by 2033.
The United States, China, and India drive substantial demand for hydrolyzed eggs.
Innovative product development, strategic partnerships, and extensive distribution networks.
Health-conscious trends drive consumer purchasing behavior in the hydrolyzed egg market.
| Estimated Market Size (2024E) | USD 14.1 billion |
|---|---|
| Projected Market Value (2034F) | USD 28.6 billion |
| Value-based CAGR (2024 to 2034) | 7.3% |
| Market Size Value in 2023 | USD 1,768 million |
|---|---|
| Market Forecast Value in 2033 | USD 5,071.5 million |
| CGAR (2023 to 2033) | 11% |
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Hydrolyzed Egg Market
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