The demand for plant-based egg substitutes is increasing as rising egg prices and volatility make it difficult for manufacturers to identify a reliable and cost-effective source. Between 2024 and 2035, the egg replacement market is expected to experience a CAGR of 6.1%1
Manufacturers are looking for innovative ingredient solutions to either replace or reduce the amount of eggs used in a range of products — without sacrificing taste or texture.
An affordable solution to combat the turbulent supply chain is a pea protein egg substitute. It can be used in a number of applications across dairy, bakery, snacks, beverage and various savory categories. Ingredion’s pea protein is uniquely designed to maintain consumer-preferred texture across product types, while simultaneously lowering manufacturing costs.
Market context and the need for egg replacement
There are several factors contributing to the fast-paced growth of the plant-based egg substitute market. Most notably is the impact of the avian flu, which has led to increased egg pricing and major supply chain disruption. But shifting consumer dietary trends are also at play as manufacturers consider the right products for egg-based formulations.
1. Soaring egg prices
The food manufacturing industry has been at the forefront of navigating inflationary pressures, particularly when it comes to formulations that contain eggs. The bird flu virus that's been ravaging flocks around the world since 20222 is still an issue in 2025.
Egg prices have soared, jumping 53%3 between January 2024 and the first quarter of 2025. In just the one-month period between December 2024 and January 2025, prices increased 13.8%. On March 4, 2025, the national average price in the U.S. for one dozen eggs was $8.15.
Manufacturers are feeling the pinch as much as consumers. According to one report 4 egg yolks used in donuts typically account for just 17% of the ingredient costs. Now, however, they account for 63% of the cost. Clearly, cost control is an industrywide concern that must be addressed to stay competitive across grocery aisles.
2. Lack of inventory
These events have also caused the supply chain to become incredibly volatile. Food manufacturers that rely on a narrow range of suppliers run the risk of losing their egg source if a localized outbreak occurs. It's difficult to navigate the unpredictable nature of a supply chain; from mid-March to mid-April 2025, over 1.87 million birds5 in the U.S. were affected by avian flu.
3. Expanding dietary trends
The bird flu isn't the only headline impacting the rise of plant-based egg substitutes for baking and other applications. More consumers are incorporating various dietary trends into their grocery shopping. Whether they're going vegan or looking for an allergen-free label, many consumers simply don't want eggs as part of their diet. The plant-based egg market alone is expected to reach nearly $1.5 billion6 by the end of 2034.
There is a huge opportunity for manufacturers that choose to embrace egg-free formulations and capture a growing demographic of lifestyle-conscious consumers.
Pea protein: A flexible egg substitute
Pea protein is used as an egg alternative in all kinds of applications, such as nutrition bars, meat and dairy alternatives, beverages, baking mixes and baked goods designed for consumers who are mindful of label ingredients. The protein is sourced from yellow peas, making it gluten-free, lactose-free and free of animal products. Delivered in powder form, pea protein can be used to replace or reduce both whole eggs and egg powder-derived formulations.
Key benefits of egg replacement
While pea protein can be beneficial for manufacturers in various applications, it is important to note that not all pea proteins offer the same benefits and can be challenging to work with. Ingredion's pea protein, such as that in our VITESSENCE® family of plant-based protein isolates, is uniquely designed to deliver consumer-preferred attributes addressing these challenges.
Maintains texture and functional properties: Pea protein serves as a high-quality emulsifier that results in higher stability along with better water- and oil-holding capacity. That positions products for a longer shelf life without sacrificing quality. Ingredion’s pea protein is designed to deliver a pleasant and familiar mouthfeel for beverages and other liquids, addressing the common issue of pea protein imparting a gritty texture
Cost-effective and versatile: Utilizing pea protein instead of eggs can help significantly reduce your ingredient costs, even if you reduce rather than completely remove the egg content in your formulations. On top of that, there's a significantly lower risk of supply chain disruption. Pea protein is shelf stable and can be used across applications.
Supports clean-label and plant-based trends: Pea protein allows you to remove egg allergen warnings from your label. It also caters to consumers who are looking for sustainability and animal welfare efforts in their grocery purchases. Companies positioning themselves in the growing meat-free and dairy-free markets can also successfully leverage pea protein. From a nutrition standpoint, pea protein has lower fat content and higher protein compared to eggs and is non-GMO, unlike some other proteins, such as soy (which is 94% GMO in the U.S.7). There are also organic options for natural food brands and product lines.
Innovation and affordability in product development
Pea protein answers the call for the industry's growing demand for innovative egg alternative solutions.
Quality of pea protein vs. egg
Ingredion's pea protein is processed to provide a cleaner flavor and to help mimic and taste of the original formulation. It can also be ideal for consumer-friendly labelling, including vegetarian, vegan friendly, gluten-free and lactose-free.
Pea protein is also more sustainable compared to eggs since peas require much less water than chickens while also contributing to soil health by capturing nitrogen. For consumers monitoring health concerns, pea protein is lower in fat than eggs and is cholesterol free.
Cost effectiveness of pea protein
Pea protein impacts cost effectiveness by reducing raw material overhead. Lowering or completely eliminating a formulation's reliance on eggs can provide both price and production stability. Pea protein also has a longer shelf life than eggs, allowing manufacturers to keep large amounts in inventory without worrying about waste or spoilage. Finally, pea protein can be used across a number of applications, making it a versatile ingredient that can be sourced in larger quantities.
Flexible formulations across applications
Pea protein works as an emulsifier, binder and texturant for many applications — without sacrificing flavor. Many of Ingredion's customers use pea protein in products such as plant-based meat and dairy alternatives, beverages and sports drinks, bakery goods, snacks and dressings.
That's because pea protein’s performance holds up to that of eggs. In one example scenario in a dressing formulation, it was used to completely replace eggs in the formulation. Analysis revealed that both parity and viscosity were nearly identical in both versions.
Application across food categories
Dairy
Pea protein has gained popularity in both dairy and dairy-alternative products. Common applications include cheese alternatives, yogurt, protein-enriched dairy and plant-based milk products. In the U.S., pea protein is used in 67% of plant-based ice creams and 54% of dairy alternative launches featuring plant-based protein.
Bakery products
While some pea proteins have a distinct flavor, Ingredion’s processing techniques result in a mild flavor that can also improve the texture and shelf life of many bakery items and snacks. Pea protein can act as an exceptional alternative to whey or eggs in breads and rolls, cakes, muffins, cookies, pancakes or waffles. Its moisture retention properties can also make bakery products feel fluffier and softer.
Snacks
Pea protein is also a great choice for granola, cereal, crackers, chips and protein bars. It can create a crispier bite in chips while increasing protein content in granola and cereal without sacrificing the crunch. The mild taste of Ingredion’s pea protein goes largely unnoticed in protein bars while still improving the macronutrient profile.
Beverages
Because it has a neutral taste and is quite soluble without any phase separation, pea protein makes for a practical addition to health-focused beverages. For example, pea protein is often used in smoothies, protein waters, sports drinks high-protein lattes, teas and coffees.
Savory
When it comes to dressings and dips, consumers prefer creamy, thick and smooth. Pea protein can enhance the pour rate of a dressing, improve its surface shine, and increase its spreadability.
For batters and breadings, pea protein helps create a stable batter that is able to stay intact during the frying process. That helps the product’s crispiness and improves adhesion. Undoubtedly, pea protein is a key player in these savory solutiosn and more.
Expert insights and industry perspectives
Ingredion's team of experts recognize pea protein as a beneficial ingredient for both manufacturers and consumers. When incorporated into appropriate formulations, it provides a clean label ingredient with enhanced protein content. Additionally, pea protein offers a cost-effective alternative to eggs, addressing a key concern for consumers.
In fact, 80% of global consumers are paying attention to the price of both food and beverage products. Over 50% specifically want lower or sale prices on sauces and dressings. At the same time, consumers don't want to sacrifice taste in order to save money at the store —68% say price shapes their view on good valuefor the money, while 67% say it's taste, showing both are equally important to shoppers.
Ingredion partners with manufacturers that want to develop new products featuring reduced or eliminated egg content. Our team of experts can help recommend the right pea protein solution to get the results you need. Using our customization processes, you can craft the perfect formulation that focuses on consumer-preferred ingredients and nutrition and label claims while also smoothing out price and supply volatility in your supply chain.
Discover egg alternatives for long-term success
The challenges of today's commercial food supply chain likely won't end in the near term. The instability of the egg market is expected to continue throughout 2025, so it's important for manufacturers to incorporate egg replacement solutions. Utilizing functional systems in place of single-ingredient raw materials helps achieve both greater profitability and stability.
In addition to pea proteins, Ingredion offers a variety of plant-based proteins. From protein bars to protein shakes, our food and sensory scientists can help supercharge your innovation with deep technical knowhow and the understanding of how to achieve cost savings without lowering product quality.
Product availability differs by market. Please reach out to Ingredion to find out what’s available in your country.
Related content and resources
Ready to enhance your products without worrying about egg shortages or rising egg costs? Explore Ingredion's selection of pea proteins and egg alternatives today.
Egg Replacement
Replace the flavor and functional attributes of eggs with Ingredion's solutions.
Protein fortification
You can rely on our complete selection of plant-based protein ingredients to formulate foods & beverages consumers crave.
Plant-based proteins
We bring our extensive portfolio of sustainable plant-protein solutions and formulation expertise to help customers bring products with consumer-preferred taste, texture and nutrition to market.
References:
1. https://www.alliedmarketresearch.com/egg-replacement-ingredient-market-A239380
2. https://www.cdc.gov/bird-flu/avian-timeline/2020s.html
3. https://www.fb.org/market-intel/egg-prices-continue-setting-records
4. https://www.supermarketperimeter.com/articles/12439-egg-shortage-affects-prices-of-unexpected-foods
6. https://www.gminsights.com/industry-analysis/plant-based-eggs-market
7. https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond
*The cost savings shown are illustrative only and subject to various factors including, but not limited to formulations, manufacturing processes and raw material costs. Product availability and costs for individual companies could vary from these estimates. It is up to the user, in their sole judgment, to determine whether and how to use the information and Ingredion is not responsible for any such use.