Egg Replacement Industry Analysis in the United States

Egg Replacement Sales Outlook in the United States (2024 to 2034)

In the United States, revenue from the sales of egg replacement products is estimated to stand at US$ 259.9 million in 2024 and is slated to increase at a CAGR of 6.2% to reach a valuation of US$ 474.2 million by the end of 2034.

The major purpose of egg substitutes, which are essentially plant-based eggs, is to decrease the amount of eggs consumed. Plant-based eggs are comparable to animal-based eggs in the aspect that they are high in protein, vitamins, minerals, and other nutrients, and they have binding qualities.

Growing concerns about obesity, heart disease, and other illnesses linked to animal-based goods are driving up demand for vegan eggs. In addition, several individuals are switching from diets based on animals to vegan or plant-based diets because of the vegan movement started by several groups.

Demand for egg replacement products is growing as more producers and distributors forge stronger alliances. Producers are attempting to increase the range of products they sell by finding new natural sources or components to replace eggs, as well as by improving the flavor and texture of their products to make them taste just like eggs.

To meet the changing requirements of consumers wanting a variety of nutritious food products and producers searching for inexpensive ingredients, market competitors are now releasing several egg replacer variations.

Commercial egg replacements are used in vegetarian baking and cooking instead of eggs since they do not change the flavor or look of the finished dish. Egg replacements provide a high nutritional value to eggs. They are also devoid of gluten, cholesterol, and vitamins. Sales of egg replacements are rising steadily due to their broad use in baked goods such as cakes, ice cream, cookies, mayonnaise, chocolates, and custard.

Products including cakes, muffins, mayonnaise, chocolates, custard, ice cream, and cookies are among those that use egg alternatives. Increased sales in the market are attributed to the changing lifestyles and growing consumer awareness of healthy eating practices.

Increasing consumer adoption of vegan diets is a major element driving the demand for egg alternatives. The avian influenza pandemic has caused a shortage of eggs, which has raised the price of eggs. All these factors are contributing to the surging demand for plant-based components, such as egg replacement going forward.

Report Attribute	Detail
Egg Replacement Sales in the United States (2024E)	US$ 259.9 Million
Projected Sales (2034F)	US$ 474.2 Million
Demand Growth (2024 to 2034)	6.2% CAGR
Revenue from Soy-Based Replacements (2034F)	US$ 108.6 Million
Demand Value for Dairy & Frozen Desserts (2034F)	US$ 84.9 Million
Key Companies Profiled	Puratos; Cargill, Incorporated; Archer Daniels Midland Company (ADM); All American Foods; Fiberstar; Natural Products, Inc.; J&K Ingredients, Inc.; Manildra Group USA; Ingredion; Devansoy Inc.

How Suppliers are Making Huge Profits by Selling Egg Replacement in the United States?

“Surging Consumption of Egg Replacement for Their Health Benefits and Preference for Healthy Food Alternative”

The influence of food products that are vegan or vegetarian is becoming more prominent. Growing consumer knowledge of healthy food alternatives has bolstered the market for vegan goods. This change is linked to several illnesses that affect animals as well as rising worries about the welfare of animals.

In 2021, the National Science Foundation (NSF) in the United States conducted a global analysis in which approximately 88% of practitioners in the food industry stated that they anticipated a rise in the demand for plant-based products. Over 70% of them believed that customers chose plant-based items to lead healthier lifestyles, and 60% thought it was more environment-friendly.

“Growing Prevalence of Diseases Forcing People to Switch to Healthy Diets”

Owing to the increased occurrence of health conditions such as obesity, diabetes, high blood pressure, and others, more consumers are inclined toward living a healthy lifestyle. They are looking for food items-especially baked goods-that are free of gluten. This has stimulated several producers to broaden their range of products by launching non-GMO and gluten-free egg substitute ingredient options.

Individuals get non-GMO label egg replacer ingredients from American company Fiberstar. This component, which comes from natural citrus fiber, is used instead of eggs entirely or in part in several food applications, including dairy-based sweets, baked goods, meat products, mayonnaise, and gluten-free bakery items.

“Suppliers Using Several Tactics to Save Costs and Increase Profit Margins”

Egg prices are growing dramatically due to supply restrictions, which have happened due to the avian flu. Thereby, cutting the amount of eggs in their goods is a common strategy used by food makers to save costs, which is fueling the market's expansion. Moreover, the cost of eggs has been rising annually in the United States by around 35% to 50% even in recent years, which is a key point of concern among more market players.

“Customer Desire to Consume Cage-free Eggs Increasing”

Food businesses are investing in simpler alternatives due to several causes, including customer desire for cage-free eggs, costly chilled egg storage, food safety concerns associated with handling eggs, and complex egg processing procedures.

The very short shelf life of eggs is a primary factor restricting their utilization. On the other hand, egg substitutes have an easy-to-handle, store, and process shelf life of three years on average. This is one of the prominent reasons food producers choose to use egg substitutes in their goods.

Egg substitutes come from a variety of plant sources, including potatoes, wheat, corn, soy, algae, and others. These are reasonably priced, readily accessible raw resources. These are staple crops that are farmed practically irrespective of geographical location.

It is well known that these plants adapt to a variety of climates. Because of this, it is affordable to cultivate these grains and convenient for producers to create low-cost egg replacements. Growers are urged to promote the growth of plant-based egg substitutes for the baking sector due to their diverse qualities and nutritional relevance.

What is a Common Roadblock in Front of Egg Replacement Manufacturers?

“Less Familiarity of People with Plant-Based Protein Leading to Lower Sales”

More customers are seeking increased protein in their diets, which is why several recipes contain eggs. Nevertheless, there are several consumers, who are unfamiliar with plant-based proteins. The flavor and texture of plant-based egg substitutes make them unpalatable to certain customers.

They believe that plant-based proteins are found, and are not as nutritious as those derived from animals are. Egg substitutes made from plants or vegans are not well known, and this unfavorable image is preventing the industry from growing to its full potential.

Category-wise Evaluation

Which Ingredient-based Egg Replacements are Prominently Bought by Consumers?

“Polysaccharides/Starch/Hydrocolloids-Based Egg Replacements Making More Profits”

Attribute	Polysaccharides/Starch/Hydrocolloids-based
Segment Value (2024E)	US$ 62.9 Million
Growth Rate (2024 to 2034)	6.3% CAGR
Projected Value (2034F)	US$ 115.7 Million

Polysaccharide and starch-based egg replacement is prominently bought by more consumers in the market due to its versatility and functional properties. This type of egg replacement has seen an increase in demand and generated profits as it offers a viable alternative to traditional eggs in several food products.

Its ability to mimic the binding, leavening, and moisture retention properties of eggs has made it a popular choice among consumers seeking plant-based and allergen-free options. Polysaccharide and starch-based egg replacements have gained traction in the food industry for their sustainability and lower environmental impact compared to animal-based ingredients.

Thereby, more consumers are increasingly turning to these egg replacements, driving their prominence in the market and influencing purchasing trends.

For Which Application are Egg Replacements Demanded More?

“Surging Application of Egg Replacements in the Bakery and Confectionery Industry”

Attribute	Bakery & Confectionery
Segment Value (2024E)	US$ 58 Million
Growth Rate (2024 to 2034)	5.9% CAGR
Projected Value (2034F)	US$ 102.4 Million

The bakery and confectionery industry stands out as a major adopter of egg replacement in their processes. With a wide application of egg replacement, this industry has been able to meet the evolving needs of consumers, including those with dietary restrictions and preferences.

By incorporating egg replacements into several recipes such as cakes, cookies, pastries, and other baked goods, the bakery and confectionery sector has been able to offer inclusive and innovative products to a diverse consumer base.

This shift towards egg replacement has allowed the industry to cater to the growing demand for plant-based, vegan, and allergen-friendly options, highlighting its adaptability and responsiveness to changing market demands.

The widespread adoption of egg replacement in the bakery and confectionery industry reflects a commitment to offering a wide range of products that are not only delicious but also aligned with evolving consumer expectations and values.

Market Landscape

Leading producers of egg substitute goods are focusing on growing their companies through acquisitions, mergers, and strategic alliances. Key market players are actively investing in production facilities to increase their market share going forward.

• At its Biopolis research complex in Singapore, Archer Daniels Midland Company (ADM) established a plant-based innovation lab in 2021. This lab will produce plant-based food & beverages matching the requirements of health-conscious consumers.

Fact.MR provides detailed information about the price points of leading companies offering egg replacement positioned in the United States, sales growth, production capacity, and speculative technological expansion, in this new market report.

Segmentation of Egg Replacement Study in the United States

• By Ingredient Type :

  • Plant-Protein Blends
  • Polysaccharide/Starch/Hydrocolloids-Based
  • Legume-Based
  • Soy-Based
  • Yeast-Based

• By Application :

  • Bakery & Confectionery
  • Convenience Foods
  • Sauces & Salad Dressings
  • Dairy & Frozen Desserts
  • Other Processed Foods

• By Region :

  • Northeast
  • Southeast
  • West
  • Southwest
  • Midwest