As the popularity of plant-based diets continues to rise, bakers are increasingly looking for ways to replace or remove eggs from their recipes. The trend is being driven by a variety of factors, including cost control and the need for allergen-free products.
One of the main drivers of this trend is the growing demand for vegan and plant-based dietary habits. According to Laurie Scanlin, a principal scientist at Ardent Mills, the popularity of these diets is expected to grow by more than 70% in recent years. This has led many bakers to look for alternative ingredients that can be used in place of eggs.
One such ingredient is Citri-Fi citrus fiber, which can be used as an egg replacement in baked goods. Not only does it reduce cholesterol and saturated fat content, but it also adds dietary fiber to the product. This makes it a popular choice among bakers who are looking to create healthier options for their customers.
Another factor driving this trend is concerns about animal welfare and sustainability. Yanling Yin, director of bakery applications at Corbion, explained that some bakers are creating vegan or plant-based product applications in response to these concerns. These products not only benefit animals but also have a positive impact on the environment.
Cost concerns are also playing a role in this trend. Dana Duwe, a senior application technologist at AB Mauri North America, noted that egg prices tend to rise whenever there is an outbreak of bird flu in the region. This has led many customers to look for alternatives that are more stable in pricing and may also have goals related to energy consumption or using cage-free eggs.
As egg prices continue to rise and concerns about animal welfare and sustainability grow, it’s likely that we will see more bakers looking for alternative ingredients that can be used in place of eggs. The full feature on Egg Replacement can be found in the March 2024 issue of Baking & Snack.
