DuPont Nutrition & Biosciences has introduced a naturally sourced egg white replacement ingredient for plant-based burger patties, cooked sausages and cold cuts. The company said in a release its GRINDSTED PLANT-TEX PRODUCT has no cholesterol, allergens or ingredients of animal origin. It also enhances food safety by eliminating the risk of salmonella or avian flu, the company said.
Besides working with plant-based meat alternatives and making a vegan labeling claim possible, the new ingredient works for those who want to limit their meat consumption, DuPont said. The market is growing, with 37% of U.S. consumers looking to add more plant-based foods to their diet, and 46% of European individuals saying they eat alternative meats once per week, the company added.
Linda Yvonne Friis, global business development manager for DuPont Nutrition & Biosciences, said in a statement that the ingredient has characteristics similar to egg white and can be directly added into mixes. The product is currently available in Europe, the Middle East and Africa, but she said the company would be offering it globally next year.
With all the plant-based meat alternatives in the marketplace today, it's understandable why DuPont is launching this egg white replacement ingredient. The company is tapping into several popular products by offering solutions for burger patties, cooked sausage and cold cuts that will improve taste and texture and add a "snappy bite." The company noted that its new products accommodate flexitarian dietary choices, as well as those of carnivores, vegetarians and vegans.
The natural egg white replacement also adds more protein to products, DuPont said, which can be an asset for manufacturers and consumers wanting to boost that side of a plant-based diet. A similar focus prompted the company to recently introduce six different plant protein nuggets to its Supro and Trupro product line containing more protein or less sodium.
In addition to the egg white replacer, DuPont offers the Danisco brand soy and pea protein ingredients for manufacturers making plant-based meat alternatives or adding them to real beef, chicken pork or seafood to make hybrid products. These plant-based proteins add binding and structure to help deliver better stability or shelf life.
Other factors driving the growth in egg white replacements are the fluctuating supply and price of real eggs and food safety concerns. A Technavio report projected the global market for egg replacement ingredients will post a compound annual growth rate of nearly 6% from 2019 to 2023.
Several developments have impacted the market, including the 2015 avian flu outbreak that reduced egg supplies and caused prices to spike. While egg production has recovered since then, the outbreak provided additional motivation for manufacturers to find egg replacements, extenders and other techniques to limit the need for the real thing.
Ingredient manufacturers are investing in R&D in this segment, with several products emerging in recent years.
Ingredion rolled out two organic cornstarch products for use in savory foods, refrigerated soups, alternative dairy products, sauces and baby foods. Archer Daniels Midland introduced a dried yeast-based alternative protein source for pet food applications that the company said has an amino acid profile similar to an egg but at a more economical price. JUST has introduced a consumer-facing substitute, JUST Egg, which is made from mung bean protein and scrambles like an egg.
For the egg market, these developments could signal ongoing problems, as production of real eggs exceeds demand. Wholesale prices for Grade A large eggs have dropped almost 30% since the beginning of this year, according to Food Business News. Prices for Grade A medium eggs have fallen even more. However, medium eggs not moving at retail often go to processors or are made into egg products.
As consumers flock to plant-based options, clamor for better-for-you products and manufacturers aim to find ways to reduce the risk of foodborne outbreaks while smoothing out volatile market prices, plant-based replacements could become an even more prevalent menu alternative for food and beverage companies.