Egg Alternatives

Until a few years ago, plant-based egg alternatives were a largely unknown niche product whose product range was limited to replacements for the egg content in baked goods. Since then, the market for high-quality egg substitutes has taken off, largely fueled by the launch of the internationally popular scrambled egg substitute JUST Egg in 2017.

Available across the US, Canada, Singapore, South Korea, South Africa, Hong Kong, China, and Europe in Q4 2022, JUST Egg is the fastest expanding egg brand in the world. Supported by tennis superstar Serena Williams and actor Jake Gyllenhaal, JUST Egg is a global phenomenon that continues to prove the increasing demand for nutritious egg substitutes.

Growing innovation power of the plant egg category

Innovation and variety in plant-based egg alternatives are driving growth as consumers continue to turn to cruelty-free products. Data on the vegan eggs market shows that sales of vegan egg substitutes are expected to reach a value of close to $3.3 billion by 2031, rising at a CAGR of around 8.3%.

Product development and innovational power are increasing on a global scale. In 2022, Indian startup Evo Foods successfully launched the first heat-stable and plant-based boiled egg after establishing itself as a known producer of plant-based liquid eggs.

Moreover, by making use of cellular agriculture, companies like Onego Bio Ltd from Finland are already working on an animal-free egg protein that is produced with a specific precision fermentation process creating identical egg white protein without the need for animals. At the same time, food tech pioneer Fiction Foods already revealed its cellular agriculture egg alternative launch to be in Q3 2022.

The market launch of more high-quality egg alternatives, whether in powder, liquid, or hard-boiled form, is expected in 2023. Subscribe to the vegconomist newsletter to keep up to date with the latest developments in the egg alternatives market.

Researchers at Germany's Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food "light and airy."

German Researchers Unveil Legume-Based Alternative to Egg White Foam

December 2, 2024

Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.” Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement. “More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented. Peas, lentils, and high-pressure …

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Puratos and Burcon Team Up to Develop Canola Protein Solutions for Bakery and Patisserie Markets

December 4, 2024November 28, 2024

Puratos, a global provider of ingredients and services for the bakery, patisserie, and chocolate sectors, has entered into a strategic partnership with Burcon NutraScience Corporation, a leader in plant-based protein technology. The collaboration will focus on leveraging Burcon’s Puratein® canola protein to develop new, functional ingredients that cater to the evolving demands of the food industry. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”We are working to redefine the possibilities of canola protein in food production”[/perfectpullquote] Canola protein is emerging as a viable alternative to egg protein, along with other ingredients like brewer’s yeast, aquafaba and potatoes. With its neutral flavor profile, nutritional benefits, and versatility in applications, canola protein is gaining traction across a variety of food sectors. Bram Pareyt, R&D Director at Puratos, …

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Revyve launches new gluten-free egg replacer and opens new facility

Revyve Launches “Next-Generation” Gluten-Free Egg Replacer, Kickstarting Production With New Facility

September 16, 2024

Dutch food tech company revyve has announced the launch of a new gluten-free egg replacer made from baker’s yeast. Described as “next-generation”, the ingredient is said to have excellent texturising functionalities while being fully neutral in flavour and colour. This is said to make it ideal for use in flavour-sensitive products such as sweet baked goods. The baker’s yeast is grown on molasses, a co-product of the sugar industry, in line with revyve’s commitment to circular economy principles. Revyve previously launched a flagship egg replacer made from brewer’s yeast, but this contains traces of gluten. As a result, the company decided to develop an allergen-free alternative that retains capabilities such as gelling, emulsifying, binding, and water-holding. “During the roll-out of our initial brewer’s yeast line, …

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Egg’n’Up: Laying Golden Egg Replacements for the Food Industry

August 14, 2024

The Israeli startup Egg’n’Up, a subsidiary of SavorEat, the company behind the 3D printing robot chef, describes itself as the hen that lays golden egg replacements. The food industry relies heavily on eggs due to their versatility and multiple functionalities despite current price volatility, food safety issues, egg allergies, high environmental footprint, and the growing trend to eliminate animal proteins from everyday products. According to Egg’n’Up, the reason behind the continued use of eggs in food processing is that available egg substitutes do not entirely satisfy the food industry’s requirements for functionality and taste. 1:1 egg replacement Founded in 2021 by Racheli Vizman, Oded Shoseyov, and Ido Braslavsky, according to PitchBook, and supported by a team of managers with a track record in the food …

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Onego Bio Secures $15.2M for Animal-Free Bio-Identical Egg Protein

July 18, 2024July 18, 2024

US-Finnish precision fermentation company Onego Bio has secured $15.2 million in funding from the European Innovation Council (EIC) Accelerator Program and other Series A investors. This takes the amount raised by the company in 2024 to $55 million, and its total funding to $70.8 million. Onego Bio produces Bioalbumen®, an animal-free bio-identical egg protein manufactured as an industrial food ingredient. Bioalbumen is said to have perfect protein quality, full functionality, and a neutral flavor; it could also alleviate the environmental burden of conventional egg production by as much as 90%, while providing a stable supply. This is likely to be very attractive to manufacturers, since chicken eggs have been plagued by supply chain issues in recent years. Commercialization Onego says it is focusing on commercializing …

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Alex Crisp discusses eggs with Maija from Onego Bio

Future of Foods Podcast: Maija Itkonen, CEO of Onego Bio Produces Bio-Identical Egg Proteins Without Chickens

July 16, 2024

Alex Crisp, host of Future of Foods Interviews, talks to Maija Itkonen, CEO and co-founder of Finnish precision fermentation company Onego Bio, about manufacturing real egg white protein, entirely without the use of chickens, which as Maija explains, are the most abused animal in the world. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “I think that this way of producing this protein in the bioreactor, that’s kind of the real factory farming”[/perfectpullquote] Onego Bio produces Bioalbumen, which the company says is bioidentical ovalbumin, the most important protein in egg white, delivering the nutritional and functional qualities of traditional eggs. The product was a winner in Fast Company’s 2023 World Changing Ideas Awards, with Bioalbumen named the Winner of the Food category and a Finalist …

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Hema Reddy © Crafty Counter

Crafty Counter / WunderEggs: “The Likeness to Real Chicken Eggs is Remarkably Close”

July 10, 2024

Crafty Counter Crafty Counter is a Texas-based plant-based food company known for its vegan egg alternative product, WunderEggs. These vegan hard-boiled eggs are made from a mix of nuts and legumes, designed to mimic the taste, texture, and nutritional profile of traditional eggs. WunderEggs are the first ready-to-eat hard-boiled eggs to be produced in the US and have garnered endorsements from notable industry figures such as Tabitha Brown. CEO Hema Reddy founded the company in 2017 following a lengthy career at IBM. In this interview, Reddy shares the journey of Crafty Counter and the inspiration for creating WunderEggs. She discusses the challenges in mimicking the texture and taste of real eggs and the successful strategy that landed WunderEggs in Whole Foods nationwide as well as …

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Fabumin has developed a functional and multipurpose egg replacer for the food industry from legume "wastewater" or aquafaba that can be produced at industrial scale.

Fabumin Attracts Attention from Grupo Bimbo and Haagen Dazs for its Unique Upcycled Aquafaba in Powder Form

July 3, 2024July 2, 2024

Israel’s Fabumin has developed a functional and multipurpose egg replacer for the food industry by upcycling legume water waste, otherwise known as aquafaba, an ingredient known for its unique emulsifying, foaming, and thickening properties similar to egg albumin. The startup has reportedly attracted interest from food companies such as Grupo Bimbo and Haagen Dazs for its product. What sets Fabumin apart from other aquafaba egg replacers is that its product — a powder offering significant advantages over liquid options that require refrigeration — is made at legume processing factories by upcycling their side streams, allowing a large-scale production. “Every day, the legume industry produces a considerable amount of waste water that is poured into the drain. The result is a heavy load on the wastewater …

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Crafty Counter Launches Vegan Deviled Eggs Nationwide at Whole Foods Market

June 27, 2024

Crafty Counter has announced the nationwide launch of its new product, Deviled WunderEggs, which will be available at Whole Foods Market locations across the United States. This release follows an initial limited batch launch in December, where the product was sold directly to consumers. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”This success underscores that the market, consumers, and retailers are ready to embrace innovative plant-based foods”[/perfectpullquote] Deviled WunderEggs replicate the flavors of traditional deviled eggs for plant-based consumers. Each egg includes a “Devilish Wunder Mix” sachet, a ready-to-eat filling blend. The mix is created with Fabalish Foods’ Classic Vegan Mayo. This mayo uses upcycled aquafaba, cold-pressed sunflower oil, apple cider vinegar, and lemon juice to create the creaminess and tang of mayonnaise. The egg …

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A sponge cake made with plant-based egg replacers.

Image courtesy of Palsgaard

Denmark’s Palsgaard Seeks Industry Partners to Develop Next-Gen Plant-Based Egg Replacers

June 27, 2024

Denmark’s Palsgaard, a company that has been developing plant-based food emulsifiers since 1917, is inviting food manufacturers to participate in PIER (Plant-based Ingredients for Egg Replacers), an exciting project to develop pioneering plant-based alternatives that can replace fresh and dried egg ingredients. PIER, a collaboration between Palsgaard, Aarhus University, and R&D company Nexus, aims to replace 10% of the eggs used globally — equivalent to 100,000 tons of CO2 — as ingredients in food products such as baked goods, dressings, desserts, and ready meals. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “By securing first-mover advantage on next-generation egg replacements, the successful applicants will get a big head start” [/perfectpullquote] Palsgaard points out that through the scheme, food manufacturers can become frontrunners by co-developing new …

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Awevo Foods, a Spanish plant-based eggs startup based in Madrid, has launched Awevo liquid eggs in two formats, 400 ml and 1000 ml.

Spanish Startup Awevo Cracks the Plant-Based EGGsperience with Potato Proteins, Launches First Product

June 26, 2024

Awevo Foods, (huevo being the Spanish word for egg, so pronunciation here being a-huevo) a Spanish plant-based egg startup based in Madrid, has launched its first product for the food service & hospitality sector (canal HORECA) and retail: Awevo liquid eggs in 400 and 1000 ml formats. Awevo’s plant-based eggs are said to be indistinguishable from conventional eggs, providing the same taste, texture, and appearance as their animal counterparts. Made primarily from potato protein, they contain neither cholesterol nor saturated fats. Described as versatile, they can be used to make scrambled eggs, omelets, cakes, and other dishes that traditionally require eggs. “They will challenge all your senses,” says the company on its website. A pipeline of egg products The startup has also unveiled Awevo Clara, …

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Palacios to use The EVERY Egg in its Spanish omelets

“World’s Largest” Spanish Omelet Producer Partners with Every Co to Use the EVERY Egg

June 17, 2024

Grupo Empresarial Palacios Alimentación, which claims to be the world’s largest producer of Spanish omelets and string chorizo, has announced a commercial agreement with US biotech firm The Every Company. Following the agreement, Palacios will use the EVERY Egg — said to be the world’s first liquid egg product made using precision fermentation — in its flagship Spanish omelets. The egg alternative will also be incorporated into the research and development of new products. Palacios says it has a “firm commitment to innovation”, adding that the company is at the forefront when it comes to incorporating new innovations into traditional recipes. The EVERY Egg is said to provide a safe and reliable alternative to conventional chicken eggs, whose supply has been affected by issues such …

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The EVERY Co. has partnered with Canada’s Landish Foods, to launch FERMY, a new line of ready-to-mix protein powders featuring its precision fermentation-derived egg white protein.

Image provided

The EVERY Co. and Landish Unveil FERMY Functional Coffee & Latte Mixes with Fermented Egg Proteins

June 13, 2024June 13, 2024

US biotech The EVERY Co. announces it has partnered with Canada’s Landish Foods, a nutritional wellness products leader in North America, to launch FERMY, a new line of ready-to-mix protein powders for beverages featuring its precision fermentation-derived egg white protein. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”So many of us with rushed mornings are not getting enough protein to start the day”[/perfectpullquote] The new products under the new brand FERMY — Protein Coffee Enhancer and Protein Matcha Latte — offer 8 grams of digestible egg protein, as well as other brain-boosting ingredients such as MCT oil and lion’s mane mushroom. The products cater to consumers looking to maintain health-focused lifestyles with products that integrate seamlessly into their morning routines without sacrificing taste or convenience. …

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JUST Egg Introduces New Formula with Improved Flavor and Texture

June 10, 2024June 3, 2024

JUST Egg has launched its newest formulation in the US, which the company claims is its most significant advancement in flavor, texture, and functionality since the product’s introduction in 2019. This latest version of JUST Egg features a cleaner flavor profile with an enhanced creamy and fluffy texture. The new formulation serves as a neutral base suitable for various dishes such as scrambles, omelets, quiches, and stratas. Additionally, the product’s functionality in baking applications—like breads, cookies, pancakes, muffins, and crepes—has been improved, providing better binding and aeration comparable to that of conventional eggs. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”This is, without a doubt, the best JUST Egg we’ve ever made”[/perfectpullquote] Josh Tetrick, co-founder and CEO of JUST Egg, expressed confidence in the new …

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Small Organisms Instead of Big Cows: Formo Discusses Benefits of Microfermentation to Create Animal-Free Cheese and Eggs

May 30, 2024May 30, 2024

They taste like cheese, but are produced without the milk of cows. They are completely vegan, but have a much higher protein content than their plant-based counterparts. We are talking about Formo products. Formo’s microorganisms can perfectly recreate cow proteins such as whey or casein, or make entirely new proteins. A study published last year regarding consumer demand for animal-free cheese in the UK conducted by Formo in collaboration with the University of Saskatchewan in Canada revealed that at price parity, animal-free cheese has the potential to share 33% of the UK cheese market. Moreover, figures suggest that if demand grows and technologies improve, the market share could increase significantly, and such products could become mainstream. A further study from early 2024 also found that …

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PoLoPo Seeks USDA Approval, Says Production of Egg Proteins in “Plants, Not Animals, Will Set Off a Domino Effect in Sustainability”

May 22, 2024

Israeli agrifood startup PoLoPo announces it has initiated the regulatory approval process to grow egg proteins in genetically modified potatoes in the USA. PoLoPo explains that it has applied for a Regulatory Status Review (RSR) to the US Department of Agriculture’s Animal and Plant Health Inspection Service to review its molecular farming platform called Super AA. The approval process evaluates whether GMO potatoes are as safe for agriculture and do not present additional pest risks as conventionally farmed potatoes. The USDA approval, expected within six months, will allow the company to advance its commercial plans, including partnering with local farmers to use its technology. The startup claims to be the first Israeli molecular farming company to seek US regulatory approval. PoLoPo CEO Maya Sapir-Mir comments: “This …

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The Vegetarian Butcher to Veganize Products With The EVERY Co.’s Animal-Free Egg Whites

May 15, 2024

The Vegetarian Butcher, part of Unilever, is partnering with The EVERY Company to enhance the texture and nutritional profile of its plant-based meat alternatives using The EVERY Company’s EVERY EggWhite. This proprietary ingredient, derived from precision fermentation, mimics the binding properties of conventional eggs without involving any animal components. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”This […] ingredient is a natural fit with The Vegetarian Butcher’s mission to release animals from the food chain”[/perfectpullquote] Formerly known as Clara Foods, EVERY has pioneered the development of animal-free egg products through a fermentation process that utilizes yeast and sugar to produce proteins that mimic the gelation properties of hen’s eggs. This method enables the production of high-quality, functional proteins with a significantly reduced environmental footprint compared to …

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French plant-based egg producer Yumgo reports strong financial results

French Plant-Based Egg Producer Yumgo Reports Turnover of Over €1M

May 2, 2024

Yumgo, a French plant-based egg producer, has reported strong financial results for 2023 with a turnover of over €1 million. The company has also shared some impressive environmental results, claiming it has saved approximately 301 tonnes of CO2, 29,000 m3 of water, 5.7 million eggs, and 14,000 chickens since March 2020. Yumgo’s success comes in the wake of its launch across France via the distributors Délice & Création, Végétalfood and Episaveurs. The brand has also expanded internationally to Belgium, the UK, Scandinavia, Germany, Japan, and the US. Yumgo is now looking to raise between 3 and 5 million euros this year to recruit more staff and begin manufacturing some of its powdered egg alternatives internally. The company previously raised 1.6 million euros in 2022. “A …

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JUST Egg Debuts Frozen Plant-Based Breakfast Burritos in GIANT Stores

May 1, 2024

JUST Egg is rolling out a new line of plant-based breakfast burritos, available initially in select states before a broader US release scheduled for July 2024. The company announced that these burritos aim to redefine expectations for frozen breakfast convenience, calling them “frozen burritos that don’t suck.” The new breakfast items are hand-wrapped and hand-filled with 100% plant-based ingredients and fluffy JUST Egg. Each burrito contains over 10 grams of plant-based protein and is free from cholesterol, soy, and artificial flavors. The lineup includes two flavors: a spicy Southwest variant with rice, beans, poblano peppers, and chipotle sauce and a Skillet option with roasted potatoes, broccoli, mushrooms, and dill. Meeting the demand for convenience According to a report from Supermarket News, convenience is one of …

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Vegan Fried Egg for HoReCa NOT EGG Debuts at Internorga Fair

April 19, 2024April 19, 2024

The vegan fried egg alternative “NOT EGG” was also at the centre of Vonher GmbH’s presence at the Internorga trade fair in Hamburg. With NOT EGG, Vonher GmbH is launching an innovative egg alternative for restaurants and hotels. Unlike powdered products, NOT EGG offers a ready-moulded, deep-frozen plant-based fried egg option that can be prepared in just 3 minutes. The composition of NOT EGG is a careful selection of natural ingredients based on a blend of soya protein isolate, mung bean seeds, pumpkin, carrot, cassava flour and ginger. According to Vonher, this unique blend not only guarantees an authentic flavour and texture, but is also rich in protein, gluten-free, cholesterol-free, and low-carb. NOT EGG is also free from preservatives, colourings and flavourings, as well as …

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