As interest in plant-based foods grows, a plethora of companies has come out with all kinds of meat and dairy substitutes. Alternative eggs have been a more fragile market, however. While some products can stand in for eggs as a baking ingredient, creating an alt-egg that can be consumed alone has been a scrambled effort.
Replacing: eggs for specific purposes, such as egg albumen for baking and a source of pure protein
How it’s made: Yeast engineering and fermentation technologies cultivate a yeast strain that’s turned into protein, the company says — but will not say publicly how it’s done.
Market standing: in development
Main ingredient: soymilk powder
Market standing: retail
Main ingredient: mung bean protein isolate
Market standing: retail, expanding in foodservice
Main ingredient: pepitas
Market standing: direct to consumer, limited online retail
Replacing: egg yolk (for things like French toast, Hollandaise sauces, etc.)
Main ingredient: fortified nutritional yeast
Market standing: retail—online and limited brick-and-mortar