Plant-based eggs market will see an enormous growth in 2025 to 2035 due to rising consumer demand for ethical and sustainable food. The market will be around USD 168.2 million in 2025 and around USD 834.5 million in 2035 with 17.4% compound annual growth rate (CAGR) in 2025 to 2035.
There are several reasons for it. Growing awareness towards health-oriented consumption patterns and sustainability are some of the major drivers. Plant eggs are increasingly gaining popularity as a high-protein food with reduced cholesterol. Fast food chains and food chains are following suit by adding plant egg products to their menus. For instance, companies such as JUST Egg have signed deals with fast-food chains such as Starbucks and Peet's Coffee to sell plant egg sandwiches,
| Metric | Value |
|---|---|
| Industry Size (2025E) | USD 168.2 million |
| Industry Value (2035F) | USD 834.5 million |
| CAGR (2025 to 2035) | 17.4% |
Additionally, concern for raising factory farm animals with dignity and respect is forcing individuals to consume plant-based eggs, Plant-based eggs are categorized into various types and uses. Vegetarian egg substitutes can simply be liquid, powder, and frozen forms, with liquid eggs being the easiest to bake and cook. Vegetable eggs in powder form are a shelf-stable product and stable product that food manufacturers use to produce baked goods and processed foods.
Major industry players like Eat Just, Follow Your Heart, and Zero Egg use mung beans, chickpeas, and soy proteins predominantly. Plant egg use is met through domestic preparation, foodservice, and processed food with highest usage in bakery and confectionery operations on account of egg substitutiness in pastries, muffins, and cakes.
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North America presents a favourable market for plant-based eggs because of health-minded base size consumers, trendy food firms, and growing vegan populations. Whole Foods, Kroger, and Walmart are among the largest American retail companies to be providing plant-based egg products. Chain restaurants Denny's and Tim Hortons are introducing plant-based eggs in the breakfast menu.
The continent is also witnessing increased investment in food tech start-ups with plant-based egg products with enhanced texture and taste. With the technological advances still ongoing in plant protein extraction and agriculture processing, North American manufacturers are ensuring that their plant egg products are made more convenient for consumers.
Europe's market for plant-based eggs has high penetration by the countries of Germany, United Kingdom, and the Netherlands. The European market is still dominated by plant-based food consumption government subsidies with policies like the European Green Deal encouraging environmentally friendly food production.
Bakery and confectionary companies are the largest users of plant eggs with demand for vegan and allergen-free baked food. Companies like Crackd and Oggs are entering deeper into supermarket chains and online supermarkets across Europe. Policy institutions are also contributing to the push for innovation by making it possible to conduct research into new plant egg systems with greater nutrition levels and improved cooking quality.
The Asia-Pacific will experience greatest growth in the plant-based egg market due to high urbanization, changing food lifestyles, and growing flexitarian consumers. The countries are driving growth, and Chinese, Japanese, and Indian consumers are substituting traditional foods with plant foods due to ecological and health reasons. Plant egg foods are being added to traditional Chinese cuisine, and the food giants are adding them to ready-to-eat foods.
The Japanese food market is capitalizing on the trend to develop plant-based egg substitutes for convenience foods such as sushi and ramen toppings. Indian start-ups then go on to develop lentil and chickpea egg alternatives to cater to the vegetarian segment. Plant-based protein efforts by the government have been among the major business drivers in the region.
Challenge: Optimizing Taste and Texture
The biggest challenge for the plant-based egg sector is to replicate the taste and texture of eggs. Human beings like foods to scramble, bake, and bind as eggs do naturally without sacrificing taste. The challenge to food companies is to replicate the typical egg protein characteristics of which food processing has a primus inter pares role.
R&D programmes of sustained effort to enhance plant egg food sensations with the help of new generation food technologies of enzyme modification and protein re-modelling persist.
Opportunity: Growing Foodservice Acceptance
Growth in the acceptance of plant-based eggs by the foodservice industry is a gigantic growth prospect. Restaurant chains, restaurants, and cafes are realizing that they have to offer plant-based foods and egg alternatives on menus.
Business will be acquired from companies capable of developing multi-functional and value-for-money mass-cook plant-based egg offerings. Second, growing usage of social media and celebrity endorsement of plant-based eating can improve demand and business growth among consumers.
The plant-based egg market grew enormously between 2020 and 2024 through increasing consumer awareness, food technology advancements, and increased investment in alternative protein ventures. The COVID-19 virus pandemic also paved the way for plant-based consumption momentum as consumers shifted towards health-oriented and sustainable diets. JUST Egg was among the brands whose sales exploded with home cooking and the finding of plant-based meals being the new trend.
Forward 2025 to 2035, the company will experience increased process innovation, ingredient production, and product diversification. Important trends are to create bioengineered plant egg protein with better texture and functionality, constructing plant eggs in mass-consumer fast foods, and launching low-price products for developing markets.
The sustainability issues will continue to be an issue in business operations, which will make business operators find sustainable packaging and regenerative farming practices to supply ingredients. The plant-based egg sector is experiencing strong growth driven by customer demand for sustainable, healthy, and ethical alternatives to standard eggs. Companies who placed their bets on innovation, taste, and broad availability will be the success stories of the times ahead.
Market Shifts: A Comparative Analysis (2020 to 2024 vs. 2025 to 2035)
| Market Shift | 2020 to 2024 |
|---|---|
| Regulatory Landscape | Governments brought in labelling requirements for plant-based egg foods to clearly distinguish them from regular eggs. The FDA and EFSA issued guidelines for allergen statements. |
| Technological Advancements | Plant-based egg products initially used soy and mung bean proteins and emphasized texture and flavour similarity with traditional eggs. |
| Culinary and Consumer Preferences | People accepted plant-based eggs largely on environmental and moral grounds. People with egg allergies and vegans showed highest acceptance. |
| Food Service and Retail Trends | Plant-based egg sales skyrocketed as plant-based proteins became trendy. Traditional supermarket retailers expanded shelf space for vegan brands. |
| Sustainability and Environmental Impact | Plant-based eggs were promoted as the green alternative to regular eggs, with lower carbon emissions and less water consumption. |
| Ingredient Innovations | The sector tested pea, soy, and mung bean protein to simulate the functional attributes of eggs. Binding and leavening properties were still being developed. |
| Production & Supply Chain Dynamics | Supply chain interruptions impacted the availability of raw materials, and price fluctuations were irregular. Regional procurement strategies were used by manufacturers. |
| Market Growth Drivers | Demand was induced by growing vegan and flexitarian consumer groups, ethical issues, and food safety concerns over conventional eggs. |
| Market Shift | 2025 to 2035 |
|---|---|
| Regulatory Landscape | Governments increase food safety regulations, requiring more stringent labelling and nutritional fortification in plant-based egg substitutes. Alternative protein policies fuel industry expansion. |
| Technological Advancements | Sophisticated food engineering improves the nutritional content and functionality of plant-based eggs. Precision fermentation and fermentation-derived proteins enhance egg imitation in baking and cooking uses. |
| Culinary and Consumer Preferences | Mainstream mass-market adoption increases as taste, price, and functionality enhance. Restaurants and food service chains incorporate plant-based eggs into mainstream menus. |
| Food Service and Retail Trends | Fast-food and casual dining chains include plant-based egg alternatives on breakfast menus, propelling demand. Private-label plant-based egg products grow in discount and mainstream food retailers. |
| Sustainability and Environmental Impact | Life-cycle analyses illustrate a dramatic reduction in greenhouse gas emissions and land use, leading to regulatory incentives for plant-based egg production. |
| Ingredient Innovations | Ingredient innovation contributes to enhanced emulsification, aeration, and binding capacity, enabling plant-based eggs to be more functional in home and industrial food manufacture. |
| Production & Supply Chain Dynamics | Vertical integration and investment in alternative protein facilities save costs and provide supply chain stability. Regionalized production sites lower transportation costs and emissions. |
| Market Growth Drivers | Cost-competitiveness with conventional eggs, government incentives for sustainable food initiatives, and innovations in functional food applications drive growth. |
The USA plant-based egg market is growing with increasing health-conscious consumers and factory farming and bird flu epidemic issues. Expansion of plant-based food companies like JUST Egg has driven mainstream adoption, with big-box stores and foodservice chains featuring plant-based egg alternatives on their menus.
In the next decade, growing investment in food technology, state support of alternative proteins, and supportive regulation of pro-sustainable food production will drive the industry. The breakfast food market is a growth driver, with successful plant-based eggs in quick service. Additionally, regulatory benefits for sustainable food production trigger research into innovative plant-based egg products with improved nutritional profiles and functionality.
| Country | CAGR (2025 to 2035) |
|---|---|
| USA | 17.2% |
The UK plant-based egg market is expanding with the rise in demand for sustainable, animal-free food. Tesco and Sainsbury's supermarkets have introduced more plant-based eggs in their products, and the food industry is coming up with allergen-free and protein-enriched ones.
With such state policies as the National Food Strategy guaranteeing sustainable alternatives, business is poised to take off. The UK market for bakery increasingly leverages the use of plant-based eggs as a catalyst for expansion. UK Food Standards Agency frameworks control with accurate labelling and nutritional values to further build consumer confidence.
| Country | CAGR (2025 to 2035) |
|---|---|
| UK | 17.8% |
EU plant-based egg is spurred by renewable policies and growing consumer awareness of the plant-based way of life. Germany, France, and the Netherlands are among the leaders, with plant-based eggs trending in the retail and foodservice sectors. Alternative protein innovation is further boosted by the European Commission's Farm to Fork strategy, further stimulating growth in the market.
The bakery and confectionery sector is a driving force, with plant-based eggs increasingly being utilized as functional alternatives in baked products. EFSA's food safety and standardization demands push manufacturers towards high-nutrient foods.
| Region | CAGR (2025 to 2035) |
|---|---|
| European Union | 17.5% |
Japan's plant egg market is growing with increasing consumer demand for plant proteins and sustainability. Major food companies such as Kewpie and Otsuka Holdings are turning towards plant egg technologies, employing fermentation-derived ingredients to create improved taste and texture.
Japan's standard diet is egg-based, and functional equivalence is therefore of paramount concern to producers. Japan's Ministry of Agriculture, Forestry, and Fisheries has policy settings to encourage plant-based innovation, safety, and quality assurances. Contemporary convenience foods make plant-based eggs ever more mainstream in packaged lunches and bento boxes.
| Country | CAGR (2025 to 2035) |
|---|---|
| Japan | 17.4% |
South Korea's vegan egg market is expanding with increased popularity of veganism and avian flu fear on conventional egg supply. Global food majors and major brands such as Pulmuone and CJ CheilJedang are launching premium plant-based egg foods with higher functionality.
Government-supported food innovation and sustainability programs are fuelling expansion in the sector. The country's quick-service food market is seeing increased application of plant-based egg substitutes in breakfast items. Furthermore, collaborations with international plant-based businesses are helping to expand market reach.
| Country | CAGR (2025 to 2035) |
|---|---|
| South Korea | 17.9% |
| By Product Type | Market Share (2025) |
|---|---|
| Legume-Based | 57% |
Legume-derived plant eggs created with legumes like chickpeas and mung beans are becoming increasingly popular as the solution of choice among people seeking to find a protein-rich, cholesterol-free egg substitute.
Brands like JUST Egg made the legume solution mainstream with the availability of substitutes that compare with eggs when it comes to taste and consistency. The products have widespread uses in scrambled eggs, omelettes, and baking, and are available as a convenient option in food service and household use. With more consumers seeking high-protein plant-based foods, legume-based eggs are the category leader.
| By Distribution Channel | Market Share (2025) |
|---|---|
| Supermarkets | 49% |
Food stores remain the top retail channel for plant-based eggs (with major chains like Whole Foods, Walmart, and Kroger scaling plant-based food offerings). Consumers prefer to buy plant-based eggs at stores, where it’s easy to compare brands, read labels, and get in-store promotions. Increased visibility of refrigerated and conventional eggs as a segment driving growth in the category is also fuelling sales.
Plant-based egg is a high-growth category, fuelled by consumer demand for sustainable, allergen-free, and plant-based alternatives to eggs. Category winners are global companies with technology-driven solutions that precisely mimic the taste, texture, and functionality of the original.
Brands highlight non-GMO ingredients, protein-based formulators, and growing usage in baking, cooking, and ready-to-eat formats. The category comprises name brand food-tech companies and new players, all driving technology and market expansion.
Market Share Analysis by Company
| Company Name | Estimated Market Share (%) |
|---|---|
| Eat Just, Inc. | 20-25% |
| Follow Your Heart (Danone) | 15-20% |
| Evo Foods | 8-12% |
| Crackd | 5-9% |
| Simply Eggless | 3-7% |
| Other Companies (combined) | 40-50% |
| Company Name | Key Offerings/Activities |
|---|---|
| Eat Just, Inc. | For example, in 2024, Eat Just grew its portfolio of JUST Egg products with the launch of the higher-protein, shelf-stable, mung bean-based liquid egg replacement aimed at foodservice and retail international markets. |
| Follow Your Heart (Danone) | In 2024, Follow Your Heart introduced a better-performing version of its VeganEgg, which improved its egg binding quality for baking while also maintaining a cholesterol-free, sustainable formulation. |
| Evo Foods | In 2024, Evo Foods launched powdered egg replacement for industrial bakery and confectionery manufacturers with high stability and cost effectiveness. |
| Crackd | Pea egg substitute Crackd took things a step further by relocating its launch to the European region in 2024, enrolling an enriched omega-3 variation in the numbers for better nutrition. |
| Simply Eggless | Starting in 2024, Simply Eggless branched out into frozen breakfast items and time-saving, plant-based egg patties. |
Key Company Insights
Eat Just, Inc. (20-25%)
Eat Just, Inc. dominates the plant-based egg market with its flagship product, JUST Egg. The company continues to develop its plant protein technology to ensure its egg substitute is functionally identical to real eggs in scrambles and bakery applications. International expansion and partnership agreements with iconic food chains reinforce its dominant position.
Follow Your Heart (Danone) (15-20%)
Follow Your Heart, Danone's subsidiary, is established as a major player in the plant-based egg market by VeganEgg. It has a strong market in North America and Europe and focuses on refining ingredients to make its product kitchen-ready and healthier.
Evo Foods (8-12%)
Evo Foods, an Indian startup, is creating a sensation in the plant egg industry by focusing on the foodservice category. The company specializes in sustainable manufacturing, employing lentil proteins to produce egg substitutes with no allergens. Evo Foods has projected its image from Asia to the USA and EU markets.
Crackd (5-9%)
Crackd is one of the most widely used egg substitutes brands in Europe, with a pea-protein-based alternative of higher nutritional value. The firm is eco-friendly by using recyclable materials and low-carbon manufacturing to target environmentally sensitive consumers.
Simply Eggless (3-7%)
Simply Eggless is dedicated to lupin-based egg replacers and is leading the segment with a revolutionary formula suitable for baking and cooking. Simply Eggless has now also ventured into newer formats like frozen egg patties in order to maintain pace with increasing demand for quick and easy plant-based food products.
Other Key Players (40-50% Combined)
A few players together are holding a dominant market share, innovating and providing more choices to consumers. These include:
The overall market size for the plant-based eggs market was USD 168.2 million in 2025.
The plant-based eggs market is expected to reach USD 834.5 million in 2035.
The increasing adoption of vegan and vegetarian diets, rising awareness of animal welfare, and growing demand for sustainable and cholesterol-free egg alternatives fuel the plant-based eggs market during the forecast period.
The top 5 countries which drive the development of the plant-based eggs market are the USA, Germany, UK, China, and Canada.
On the basis of distribution channel, supermarkets & hypermarkets are expected to command a significant share over the forecast period.
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Plant-Based Eggs Market
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