Factors Increasing Demand for Egg Substitutes

I understand why people don't "get" alt proteins, based on industry developments, but let's use the current egg industry to show where I see value for alternatives to animal products _________________________________ Much of the alt protein space has been focused on consumer-facing products, and while a handful have seen success, the broader landscape has faced hurdles Why? Consumers, simply, don't see a problem with animal products (i.e., if it ain't broke, don't fix it) 👎 Alt protein enthusiasts argue that the need is so great from a sustainability and animal welfare standpoint, but people don't make purchases based on those factors However, this ignores where real pain in the supply chain may be felt as we make food in a changing climate—the invisible inputs portion of the food system No ingredients are truly "invisible," but many are used for functionality and/or taste—AKA consumers aren't thinking about them 🥚 Eggs, for instance, can be found within: - Baked goods (cake, cookies, bread) - Pasta - Mayo and dressings - Confectionaries (custards, ice cream, etc.) - Even some processed meat and dairy products In fact, anywhere between 30-40% of the egg market is used for eggs as ingredients versus whole-egg use cases 💵 In an almost $300B global market, that means $90-120B of eggs are "invisible" to consumers 🛑 But what happens when egg prices soar due to something like the bird flu in the US? 🛑 The USDA is showing wholesale egg prices >$7.30/dozen, up over 45% since early 2024. When 70M chickens are culled, these costs are passed on to consumers 🎢 That's where alt proteins can offer respite from the rollercoaster pricing ride that no large food company wants to be on In a world where price volatility in food is REAL, locking in a stable supply chain for egg ingredients at agreed-upon prices allows the largest buyers (Nestlé, Mondelēz International, Grupo Bimbo, McDonald's, Barilla Group, etc.) to plan ahead The direct approaches are the companies producing identical animal proteins (The EVERY Company, Onego Bio), but others are creating novel ingredients with similar or superior functionality, aiming to undercut egg prices Additionally, where we focus a lot of our time at CCC as it relates to alt proteins, enabling tech companies facilitate the shift to a sustainable bioeconomy for food by addressing major cost drivers in bioprocessing and supply chains (Boston Bioprocess, Sunflower Therapeutics). These companies not only push the industry forward but also generate revenue by supporting pharma, biofuels, etc., making them attractive investments _________________________________ What's happening with eggs is one example across animal ag, and we expect continued food price volatility—a food security issue alt proteins can directly address We can't predict when price shocks will happen, but to be prepared, we must invest in solutions today What do you think?

“A lot of foodtech founders in this dry capital environment are beating their heads against the wall with the conviction that the wall will break before their heads do,” observes Paul Shapiro at The Better Meat Co. “That said, deals are still getting done, and important technology is still being developed.” In some cases, startups have found themselves swimming against the tide, with alt meat getting caught up in the culture wars (spoiler alert: JD Vance does not approve of “disgusting fake meat” and Ron DeSantis has been “fighting back against the global elite’s plan to force the world to eat meat grown in a petri dish”) while the leading player in livestock methane reduction has been battling a barrage of misinformation on social media. In other cases, a confluence of factors has created far more favorable conditions for foodtech startups, however. Notably, recurrent bouts of avian flu, fluctuating feed and energy costs, and regulatory changes have driven a surge of interest in egg alternatives, while soaring prices have sharply focused minds—and investors’ wallets—on finding replacements for two of the world’s most beloved foods: coffee and chocolate. As for the beleaguered alt protein field, Magi Richani at molecular farming co Alpine Bio, notes that investors got their fingers burned in the heady days of 2020-22 by throwing silly money at some foodtech companies. But the problems they are attempting to solve have not gone away, she points out. “Unlike AI agents or dog-walking apps, transforming our food system is essential for our survival on this planet, and ultimately, the largest returns on investment will come from solving existential problems.”   With this in mind, here are some of the highlights (and a few low lights😉) from 2024, plus some key foodtech areas to watch in 2025... #foodtech #biomanufacturing #precisionfermentation #alternativeproteins #eggs AgFunder

Egg shortages are no longer theoretical. France, the largest egg producer in the EU, is facing visible shortages in supermarkets. Around 13 percent of egg listings are out of stock, compared to a usual level of around 2 percent. This is not a short-term issue, but a structural one as we have seen in the last couple of years in different countries. Demand has surged as eggs remain one of the most affordable protein sources. However, avian influenza, the transition away from cages, stricter welfare regulations, and slow approval of new hen housing have all reduced production flexibility. Even when eggs exist at national level, logistics and last-mile distribution are struggling to keep pace with consumption peaks, leaving shelves empty. Imports from neighboring countries and frequent restocking help in the short term, but they increase costs, raise traceability questions, and add volatility. These tensions most probably will continue into 2026, with price increase. This is why egg alternatives are no longer a nice to have. They are a necessity to stabilize supply, reduce price volatility, support animal welfare, and meet protein demand without adding further strain to an already fragile system. Resilient food systems require diversification. Egg alternatives are part of that solution. --> link to the France shortage story in the comments

【卵高騰のピンチで生まれる新たなビジネス機会🍳🥚】 以前、アメリカのフードチェーンでエッグサーチャージ(卵臨時割増料金)が導入されたニュースを取り上げましたが、これを背景に代替卵の普及が加速するかもしれません🧐 食品原料メーカーの独Lorymaが焼き菓子の卵を置き換えるために設計された安定化化合物を発売。Lory Stabと呼ばれる成分は、生地の安定性と優れた焼き上がりの品質を保証するとしており、マフィンやワッフル、パンケーキなど様々な製品の卵の代わりとして使用できるとのこと。 日本でもUMAMI UNITED がこんにゃく粉とキクラゲを使用した代替卵UMAMI EGGを開発し、国内外で市場開発を進めています。以前、会社訪問させていただいた際にパンケーキを試食させて頂きましたが、焼き上がりの見た目も遜色なく、食感がモチモチで新たな付加価値も感じることができました🥞🤤 両社のように何かの原料として使われ、最終製品を食べる消費者が直接見ることができない"インビジブル"なものは、肉や魚などそのものを食べる食品よりも心理的ハードルが低く、普及が何かをキッカケに急激に進むのではと思っています🧐 現在の卵業界のように、従来のビジネス構造や需給バランスがドラスティックに変わり始めている業界は、新たなビジネスの誕生や代替品が受け入れられるチャンスですね✅ [Egg Price Surge Sparks New Business Opportunities 🍳🥚] You may recall the recent introduction of “egg surcharges” at U.S. food chains due to rising egg prices—but now we’re seeing new business opportunities emerging in response 🧐 German food ingredient company Loryma, known for its wheat-based solutions, has launched a stabilizing compound called “Lory Stab” designed to replace eggs in baked goods. It promises dough stability and high-quality baking results, making it suitable for muffins, waffles, pancakes, and more. In Japan, UMAMI UNITED has developed a plant-based egg alternative—UMAMI EGG, made from konjac flour and wood ear mushrooms. When I visited their office, I had a chance to sample their pancake made with UMAMI EGG, and I was honestly impressed: the appearance was on point, and the texture was pleasantly chewy, even offering new value beyond just being a substitute 🥞🤤 What’s interesting about both of these solutions is that they’re “invisible” ingredients—used in manufacturing but not seen directly by the end consumer. Compared to alternatives for whole foods like meat or fish, these applications may face fewer consumer acceptance hurdles 🧐 When an industry like eggs undergoes major disruptions in supply-demand balance, as we’re seeing now, it creates a window of opportunity for new business models and greater acceptance of substitutes ✅ #209 #EggAlternative #FoodInnovation #UMAMIEGG #InvisibleIngredients #SupplyChainDisruption #PlantBasedIngredients https://lnkd.in/gf9yNErs

Have you seen how much egg prices spiked over the past year? 😱 😱 It’s wild. Eggs have more than doubled in price over the past decade globally, and that doesn’t just mean your Sunday omelet is more expensive. Eggs sit quietly at the base of so many foods we don’t even think about: bread, cakes, sauces, pasta, ready meals. So when eggs get more expensive or harder to get, the ripple effect is huge. And it’s not just about price, supply chains for eggs are fragile: The avian flu outbreaks, or how climate and feed costs hit poultry farming. Add in the fact that many people are allergic to eggs, and that egg production has a heavy environmental footprint, and you start to see why food companies are desperate for alternatives. This is where Meala Foodtech’s innovation becomes such a game changer - they’ve just launched Groundbaker™, a clean-label, single-ingredient egg replacer made from pea protein. It’s not some long list of additives or mysterious powder, but rather just one ingredient that can actually do what eggs do in baking. It binds, it foams, it emulsifies, it helps dough rise and stay fluffy. Basically, it gives you the same functions that eggs provide but without the price swings, the allergies or the environmental baggage. What I love about this is that it’s not just about creating a vegan substitute for a niche group of consumers, but about building resilience in food systems. If you can take one of the most unstable and resource-heavy ingredients and replace it with something scalable, safe, and far less polluting, you’re not only protecting food companies from disruptions, you’re also making the entire system more sustainable. So yes, it might look like “just” an egg replacer. But in reality it’s a piece of innovation that could make our food cheaper, safer, and better for the planet. Read more about Meala Foodtech transformative innovation in comments. --------------------------------------------------- Hi, I'm Julia, every Wednesday I write about one world-changing technology that I'm excited about. Press the 🔔 to not miss out.

The era of cheap eggs is ending, and food manufacturers must adapt. With rising egg prices driven by avian flu outbreaks and supply chain disruptions, the food industry faces increasing costs and volatility. Plant-based egg alternatives offer a sustainable, cost-effective solution. These substitutes not only mitigate price fluctuations but also address consumer concerns about allergens and environmental impact. Innovations in egg alternatives are gaining traction, providing functional replacements that meet both culinary and ethical standards. As the market evolves, embracing egg alternatives isn't just a trend—it's a strategic move towards resilience and sustainability in food production. #FoodInnovation #SustainableManufacturing #PlantBasedAlternatives #FoodIndustryTrends https://lnkd.in/ePpV_suZ

𝗬𝗲𝗮𝘀𝘁 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗮𝘀 𝗮𝗻 𝗲𝗴𝗴 𝗮𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲: niche ingredient, or next formulation magic tool? 𝗘𝗴𝗴 𝗿𝗲𝗽𝗹𝗮𝗰𝗲𝗺𝗲𝗻𝘁 is not one market. It is a formulation 𝗽𝘂𝘇𝘇𝗹𝗲... A muffin, mayonnaise, brioche, nugget coating and plant-based patty do not 𝗻𝗲𝗲𝗱 “an egg alternative” in the same way. They need different combinations of binding, emulsification, aeration, gelation, browning, mouthfeel and nutritional contribution. Historically, yeast in food was linked to fermentation, flavour and savoury notes. Then came yeast extracts for taste modulation. Now, a new generation of yeast-derived proteins is moving into a different role: functional structuring. 𝗖𝗼𝗺𝗽𝗮𝗿𝗲𝗱 𝘄𝗶𝘁𝗵 𝗼𝘁𝗵𝗲𝗿 𝗲𝗴𝗴 𝗮𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀: • Starches & modified starches Great for viscosity, water binding and cost efficiency, not so much for aeration, emulsification or elasticity. • Hydrocolloids Excellent at stabilising water and texture, sometimes perceived as “additive-heavy” depending on positioning. • Pulse proteins Good binding and nutrition, but flavour, colour and solubility can be formulation challenges. • Aquafaba & plant concentrates Attractive for clean-label storytelling, but consistency, supply standardisation and industrial robustness can vary. • Yeast protein Potentially different because it can bring a more “egg-like” functional profile: emulsification in dressings, structure in bakery, binding in meat alternatives, and texture support in hybrid or vegan products. 𝗚𝗿𝗮𝗱𝗲𝘀 𝗺𝗮𝘁𝘁𝗲𝗿 A high-protein yeast ingredient for nutrition is not the same as a functional yeast protein designed for egg replacement. The key questions are: protein fraction, solubility, taste neutrality, heat stability, particle size, water binding, foaming behaviour and compatibility with fat, sugar, salt and pH. Application examples are where this becomes real: • In vegan mayonnaise, yeast protein can help rebuild the oil-water interface. • In cakes and muffins, it can support structure and softness. • In plant-based nuggets, it can help binding and bite. • In sauces and dressings, it can reduce reliance on egg yolk or synthetic-feeling stabiliser systems. 𝗠𝗮𝗿𝗸𝗲𝘁 𝗽𝗲𝗿𝘀𝗽𝗲𝗰𝘁𝗶𝘃𝗲 The interest is qualitative but clear: egg price volatility, allergen management, vegan/vegetarian formulation, supply resilience and label simplification are pushing manufacturers to rethink egg dependency. But yeast protein will not replace eggs everywhere, it will be application-specific systems, not “one-size-fits-all” claims: • For R&D, the question is performance. • For procurement, it is reliability. • For commercial teams, it is the story: animal-free, functional, scalable and familiar enough to be understood. What application do you think will adopt yeast protein first: bakery, sauces, meat alternatives, or ready meals? #foodingredients #foodinnovation #foodscience #foodmanufacturing #foodindustry

The egg market has faced unprecedented challenges since 2022, significantly impacting the broader protein market and raising food prices. Avian influenza has led to the culling of millions of egg-laying hens, causing a sharp drop in supply and a subsequent surge in egg prices. These price hikes extend beyond the breakfast table. Eggs play a crucial role in food processing, offering over 20 functional benefits that influence various products' texture, taste, and shelf life. As a result, higher egg prices have led to cost increases in numerous food items, from baked goods to sauces, pushing up the overall food price index. Consumers and manufacturers are feeling the squeeze. Higher egg prices are forcing many to seek alternative proteins and binding agents, reshaping demand patterns across the protein market. Additionally, increased biosecurity measures and operational costs for farmers further strain the supply chain. #Agriculture #ProteinMarket #FoodPrices #AvianInfluenza #EggMarket #Sustainability #FoodSecurity