Egg Substitute Market To Deliver Prominent Growth & Striking Opportunities During 2031

Egg substitute is a product that can be used in place of whole eggs in many recipes. Egg substitutes are usually made from a combination of egg whites, vegetable oils, and thickeners such as tapioca flour or cornstarch. They are often used by people who are allergic to eggs or who follow a vegan or vegetarian diet.

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Key Trends

There are several key trends in egg substitute technology. One is the development of plant-based egg substitutes. These substitutes are typically made from soy, rice, or potato protein. They are often fortified with vitamins and minerals, and may also contain added fiber. Another key trend is the development of egg substitutes that are free of cholesterol and saturated fat. These substitutes are typically made from egg whites or egg substitutes. Finally, there is a trend toward using egg substitutes in baking and cooking. This is because egg substitutes can often be used in place of eggs in recipes, and they often produce similar results.

Key Drivers

The key drivers of the egg substitute market are the increasing health consciousness among consumers and the growing number of people suffering from egg allergies. The egg substitute market is also driven by the increasing cost of eggs and the need for a more sustainable and humane egg production.

Market Segments

By Ingredient

  • Dairy Proteins
  • Starch
  • Algal Flour
  • Others

By Application

  • Confectionery
  • Savories
  • Sauces
  • Others

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Key Players

  • Cargill Inc.
  • DuPont Nutrition& Health
  • Kerry Group
  • Glambia Plc.
  • Tate and Lyle Inc
  • Corbion Puratos
  • Danone Nutricia
  • Florida Food Products LLC

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