Due to conversations surrounding the ethical, moral, and health aspects of eggs, many companies have started to develop plant-based eggs that can replace most of the original product’s uses. These next-generation eggs could offer consumers a gateway into plant-based or vegan diets; however, barriers surrounding replicating (or outperforming) the original product’s nutritional profile remain a concern.60% of global consumers choose plant-based alternatives to meat and dairy on the basis of perceived health benefits. This means that it is imperative for alternative products to offer the same nutritional benefits as their conventional equivalents—next-gen eggs included—in order to align with consumers’ expectations.
As consumers are becoming more aware of their diets and the impact of food on their health and wellbeing, plant-based egg manufacturers need to ensure their product can provide a healthier solution and also identify and research which ingredients will provide the necessary nutritional value without compromising the welfare of their consumers or their values. According to GlobalData, consumers are now more open to choosing plant-based alternatives for niche animal proteins, with 30% of respondents agreeing that they are somewhat or extremely likely to choose vegan eggs.
Plant-based eggs are packed with natural and raw ingredients. EVO Foods, for example, uses chickpeas as its main component in their plant-based egg, which offers vitamins, minerals, and fibre, but at the same time matches the protein count of meat. Mung beans and pea protein are also favourite ingredients for plant-based eggs. While mung beans offer a wide range of nutrients such as fibre, magnesium, and a wide range of vitamin Bs, pea proteins are high in iron and sodium. However, not all ingredients have fared as well—some algae, for instance, can have a diminished nutritional profile or even cause illnesses if they are not processed correctly.
Plant-based eggs are the perfect transitional product to adopt a healthier or vegan diet. The formula and the ingredients allow the product to be more versatile and consumed by everyone, regardless of diet, opening doors for other uses.
Egg alternatives are witnessing massive success in the fast-food industry, similarly to other meat alternatives. However, it is their versatility as a cooking ingredient that is encouraging their adoption in the sector, as it allows operators to experiment with their menus without compromising on taste or nutrition – ultimately offering consumers more choice. This is a promising development that will help to familiarize the product with consumers before it is widely available at retail stores.
