Bakers are seeking alternatives to eggs in cakes for various reasons, including accommodating the growing demand for plant-based diets, managing costs, and creating allergen-free products. According to Laurie Scanlin, a principal scientist at Ardent Mills, the demand for vegan and plant-based dietary habits is projected to grow by over 70%, prompting bakers to offer better-for-you options.
Jennifer Stephens, the vice president of marketing at Fiberstar Inc., notes that removing eggs from baked goods can help reduce cholesterol and saturated fat content. For example, using Citri-Fi citrus fiber to partially replace eggs lowers cholesterol, saturated fat, and calories while boosting fiber content.
Yanling Yin, the director of bakery applications at Corbion, highlights that some bakers are exploring ways to extend the shelf life of dry blends containing egg-based ingredients due to consumer concerns about animal welfare and sustainability. Additionally, fluctuations in egg prices have driven many bakers to reduce their reliance on eggs to achieve price stability. Dana Duwe, a senior application technologist at AB Mauri North America explains that bird flu outbreaks affect bakers’ ability to predict costs and meet their ESG goals.
Scanlin also notes that some states mandate the use of cage-free eggs which could further impact pricing in the future. To learn more about egg replacements in baking, you can read the full feature in the March 2024 edition of Baking & Snack magazine.
