What Came First, the Egg or the Replacer?

Global vegan bakery market is approximately USD336.1m in 2025, according to Future Market Insight. The market is facilitated by ongoing innovation in plant materials like aquafaba as egg substitutes, cashew creams, and coconut butters. But that is not the only thing that drives the expansion of the vegan bakery market. Its ability to keep up with the demands of the consumer is a significant force that allows the industry to grow.

Eggs have been the hot potato of bakery in the past years, first because of sustainability issues – the industrial production of eggs is in most cases not considerate for the well-being of chickens – and now because of the significant price increase in some parts of the world – due to major decreases in the number of chicken because of bird flu control measures. All producers of egg replacers have come up with solutions that help bakers protect their bottom line and offer product consistency.

The BENEO-Technology Center has developed many recipe concepts that demonstrate the potential of BENEO’s ingredients for bakery reformulations. Recent examples include using faba bean protein concentrate to replace eggs in plant-based muffins, meringues and “brookies” (consisting of a brownie layer and cookie layer on top). As well as using faba bean protein concentrate for egg replacement in the “brookies”, the test recipe includes BENEO’s chicory root fibre, allowing for high fibre claims and reduced sugar claims in Europe. The addition of rice starch also improves the dough properties and texture of the brownie layer. 

“As well as contributing to the colour and texture of plant-based products, thanks to its very good emulsifying, foaming, thickening and binding properties, faba bean protein concentrate also performs well nutritionally,” says Fréderic Fernandes, Product Manager Functional Proteins at BENEO. “The clean label ingredient contains a minimum of 60% protein on dry matter and has an excellent essential amino acid profile which can be combined with cereal protein to achieve a complete essential amino acid profile. It also has strong sustainability credentials and has shown its potential as a cost-effective egg replacer too, offering cost savings and price stability, in line with local raw material prices.”

In another recipe for crackers, the team combined faba bean protein concentrate and rice protein to enable “source of protein” claims in the EU. This combination of proteins also allows to obtain a complete essential amino acid profile.

Innophos has expanded its LEVAIR portfolio with the launch of LEVAIR Egg Replace. This new technology enables manufacturers to reduce costs, minimize supply chain disruptions, and maintain the volume, texture, taste, and appearance of traditional eggs in baked goods. LEVAIR Egg Replace is designed for full or partial replacement of egg yolks and dried whole eggs in a variety of bakery applications, including cakes, donuts, muffins, and sponge cakes. 

In plain donuts, formulations using 100% LEVAIR Egg Replace 1000 as an egg yolk substitute showed no significant differences in texture, volume, or sensory attributes compared to those using 100% dried egg yolk. In pound cake, formulations with a 33% egg replacement using LEVAIR Egg Replace 2000 also exhibited no noticeable differences in texture, volume, or sensory qualities compared to cakes made with 100% whole eggs.

Corbion has launched two new high-performance egg replacers, Vantage 12E and Vantage 11E, aimed at helping bakeries maintain product quality and cost efficiency amid ongoing egg supply volatility.

Designed to address fluctuating availability and rising prices, the new ingredients provide flexible solutions for a range of applications. Vantage 11E offers full egg replacement in bread and bun recipes without the need for reformulation, while Vantage 12E allows for up to 40% reduction in dried or liquid whole eggs in cakes and sweet baked goods. Both products are compatible with open-bowl and continuous mixing systems.

Loryma has unveiled a new plant-based egg alternative designed to stabilise supply chains and support bakery manufacturers amid soaring costs. The innovative ingredient, Lory Stab, is a stabilising compound made from natural, technically treated raw materials. It serves as a versatile substitute for both eggs and dairy in a wide range of baked goods, from muffins and pancakes to Kaiserschmarrn and cake bases. In addition to its neutral taste and easy formulation compatibility, Lory Stab offers enhanced dough stability, ensuring optimal baking performance and visual appeal—such as the signature domed top in muffins.

CSM Ingredients launched Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches. Building on the success of the Egg ’n Easy line, this latest formulation offers even greater flexibility and cost-efficiency, while ensuring high performance and quality.

This innovation allows manufacturers to replace up to 100% of whole eggs in brioche recipes – which typically contain 5% to 15% egg – significantly reducing production costs while preserving optimal dough consistency and workability. Switching from free-range eggs to Egg ‘n Easy Plus can lower egg-related costs by up to 55%.

Read the rest of the article in World Bakers Digital – Plant-Based Bakery edition!