Opportunities and challenges of egg substitutes

Food technology has recently focused on replacing egg protein with other biomaterials due to the clamor for improvements in animal welfare, environmental sustainability, and health. Plant compounds such as chickpea aquafaba provides very interesting results in imitating egg protein functionalities (e.g., ability to form foams and emulsions), but also other biomaterials, such as modified starches and hydrocolloids, can be used to replace egg proteins. In addition to avoiding possible problems related to animal welfare, the production of eggless foods might reduce soil and water pollution and greenhouse gases (GHGs), as well as the problems related to the presence of Salmonella in animal eggs. Further, the development of products made of egg analogs could be an interesting way to eliminate cholesterol in the diet and prevent allergenic issues associated with egg proteins. On the other hand, some of these ingredients, such as modified starches and hydrocolloids, can also have an impact on human health. Antinutritional factors and allergens that are found in plant compounds and used in egg substitutes are also other important aspects to consider when developing eggless products. Research in the development of these products has showed promising results and might represent a profitable alternative to eggs in the elaboration of egg-based products. Nevertheless, both the food industry and academia still have a long gap to close in this matter.