Global Egg Replacement Ingredient Market 2021 (Includes Business Impact of COVID-19)

  • TBI669685
  • September 16, 2021
  • Global
  • 149 pages
  • Market.US
                                          

Report updated on 11th September, 2021: Global Egg Replacement Ingredient Market 2021 (Includes Business Impact of COVID-19)

Global Egg Replacement Ingredient Market Key Trends, Wide-range of Applications, Industry Analysis, Global Growth, and Forecast to 2028 is a recently created report by research team at Trusted Business Insights. The report offers in-depth analysis of the market at global, regional, and country levels, revenue and growth rate details, along with other vital insights on the global egg replacement ingredient market. It also provides drivers and restraints, various trends & opportunities, and external threats and their impact on the target market from 2019 to 2028. The report also offers insightful information regarding the key players existing in the global market, their financial information, key operating segments, value chain trends, Recent and important technological innovations & key developments, future strategies, joint ventures, investments, acquisitions and mergers, geographical presence. The global market has been divided on the basis of form, ingredient, application, end-use, and region. Request Covid - 19 Impact The global Egg Replacement Ingredient market size was valued at USD$ 1.05 billion in 2020 and is projected to reach USD $ 1.83 billion by 2030, and is anticipated to expand at a CAGR of 5.75% over the forecast period from 2020 to 2030.

Egg Replacement Ingredient: Product Introduction

Egg replacement ingredients are mainly used for replacing the content of egg in food products, without altering the appearance and taste of the end products. Egg ingredients offer over twenty functional features to the foods they are added in such as aeration, coagulation, binding, foaming, whipping, and emulsification. Egg replacers can be generally categorized into three main categories plant-based replacers obtained from wheat, soy, pea; whey protein-derived; and gum or carbohydrate-based. Egg replacement ingredients are broadly used in edible products, such as muffins, custard, cakes, chocolates, mayonnaise, cookies, ice-cream, etc. Eggs play an important role as a binder or a leavening agent. Egg substitutes are commonly used in dairy section of grocery stores and are mainly designed and made for cholesterol-conscious individuals, rather than for individuals who are egg-allergic. Dynamics:

Egg Replacement Ingredient Market

Shortage in availability of eggs, due to outbreaks of various animal diseases mainly bird flu and influenza and growing inclination towards plant-based ingredients are major factors driving market growth. In addition, manufacturers are increasingly focusing on catering to the growing consumer demand for vegetarian or vegan food products with various flavors and growing adoption of low-cholesterol content products among consumers are some other factors supporting global market growth to some extent. Moreover, increasing prices of eggs and rising health concerns among non-vegetarian individuals are other factors propelling market growth. However, high cost of product is among major factors that could hamper market growth to a certain extent. In addition, unfavorable government regulations related to product approvals is another factor that could limit global egg replacement ingredient market growth. Increasing focus on technological advancements along with investments in R&D activities by prominent companies is anticipated to present opportunities in terms of revenue to players existing in the market over the 10-year period. Additionally, growing merger and acquisition activities among international and local players are projected to support target market growth. Segment Analysis By Form: The powder segment is anticipated to record significant revenue contribution in the target market. By Ingredient: The milk protein formulation segment is estimated to contribute a considerable share in terms of value. By Application: The mayonnaise segment is expected to account for moderate revenue share in the global market. By End Use: The commercial segment is expected to contribute significant revenue share in the global market. Region Analysis Revenue growth of the global egg replacement ingredient market is anticipated to be majorly driven by high revenue contribution by North America market North America (NA) market is anticipated to hold a dominant share in terms of value and is projected to continue its dominance in the global market over the 10-year period. This is attributable to changing lifestyles pattern, growing health concerns and strong presence of international players in the countries in NA market. The Asia Pacific market is anticipated to witness faster growth, due to increasing consumption of food products with low cholesterol content across the globe. In addition, increasing investments in R&D activities and development and launch of innovative and enhanced products by regional players are supporting growth of the market in this region. The Europe market is estimated to contribute substantial revenue share in the target market.

Below are the active patents related to Egg Replacement Ingredient Market.

Patent Number: US20170020167A1 Plant-based egg substitute compositions Abstract An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes. Application File Date: 2016-05-25 Application Granted Date: 2018-09-11 Current Assignee: Earth Island Patent Number: US20090041901A1 Egg replacement and emulsifier system and related methods Abstract A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may comprise a single free-flowing ingredient. In certain embodiments, the composition comprises a wheat protein isolate and an emulsifier. In other embodiments, the composition additionally comprises a flow agent. In one embodiment, the composition comprises a wheat protein isolate, a propylene glycol ester, a glyceride, and a lecithin. Other embodiments may comprise a food product comprising the composition. Application File Date: 2008-08-07 Application Granted Date: 2012-10-16 Current Assignee: Archer Daniels Midland Co

Global Egg Replacement Ingredient Market Segmentation:

Segmentation by Form:
  • Liquid
  • Powder
Segmentation by Ingredient:
  • Milk Protein Formulation
  • Algal Flour
  • Proteins
  • Starch
  • Soy Products (Lecithin, Tofu & Tahini)
  • Others (Fruit Purees & Vinegar)
Segmentation by Application:
  • Chocolates
  • Biscuits & Cookies
  • Cakes/Pastries/Muffins/Bread
  • Mayonnaise
  • Noodles & Pasta
Segmentation by End-use:
  • Commercial
  • Household

Key Market Players included in the report:

  • American Soy Products Inc. (U.S.).
  • Archer Daniels Midland Company (U.S.)
  • Arla Foods amba
  • Cargill Inc.(U.S.)
  • Corbion Group (Netherlands)
  • E.I. Dupont (U.S.)
  • Eden Foods Inc. (U.S.)
  • Ener-G Foods Inc. (U.S.)
  • Fiberstar Inc. (U.S.)
  • Florida Food Products LLC (U.S.)
  • Glanbia PLC (Irelands)
  • Ingredion group of companies
  • Ingredion Incorporated (U.S.)
  • MGP Ingredients (U.S.)
  • Natural Products Inc.
  • Nestlé S.A. (Switzerlands)
  • Orchard Valley Foods Limited
  • Organic Valley (OV)(U.S.)
  • Puratos Group
  • Tate & Lyle Plc
  • TerraVia Holdings Inc.

Below are the key development related to Egg Replacement Ingredient Market in 2020 and 2021.

July 2021: ChickP shakes up condiments space: 90% protein isolate for plant-based mayonnaise and dressings. Israel-based ChickP has unveiled its chickpea isolate as an all-purpose, nutrition-packed, egg alternative for eggs in mayonnaise. The start-up has teamed up with food companies to formulate egg-free recipes, including a creamy mayonnaise substitute and salad dressings. The resulting products have the flavor, appearance and functionality of counterparts with real egg while adding nutritional value. ChickP is commercializing two different chickpea-sourced isolates with specific organoleptic qualities. Source April 2021: ZX Ventures and Clara Foods to scale up animal-free egg protein “brewed” through fermentation. ZX Ventures, AB InBev’s global investment and innovation group, has established an R&D partnership with Clara Foods, a specialist in animal-free protein production, to unlock the possibilities of precision fermentation at large scale. The partnership intends to explore the development of sustainable, animal-free egg protein “brewed” on a large scale. ZX Ventures will lend its expertise in scaled, food-grade fermentation and downstream processing gained from large-scale brewing processes. Meanwhile, Clara Foods will offer its technology knowledge in animal-free, performance proteins. Source

Table of Contents
Chapter 1. Methodology and Scope                  1.1. Research Methodology                  1.2. Research Scope & Assumptions                  1.3. List of Data SourcesChapter 2. Executive SummaryChapter 3. Global Egg Replacement Ingredient Market Outlook                  3.1. Market Segmentation                  3.2. Market Size and Growth Prospects, 2016 - 2027                  3.3. Value Chain Analysis                  3.4. Market Dynamics                      3.4.1. Market driver analysis                      3.4.2. Market restraint analysis        
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