Eggs – accessible, delicious and packed with benefits, they are a natural powerhouse of nutrition in a perfectly designed package.
Loaded with essential vitamins, minerals and healthy fats, eggs provide a complete protein and offer an excellent source of goodness, delivering satiety and sustained energy throughout the day. For consumers, their natural, clean-label status is a further draw, aligning with the growing demand for transparency in ingredient lists and for natural, recognizable foods.
As a single food source, their versatility is unsurpassed, making eggs a go-to ingredient for any meal. Whether scrambled, fried, boiled or baked, eggs can be prepared in a multitude of ways to suit any occasion or cuisine. Their rich creamy yolks and delicate whites provide a satisfying flavor and mouthfeel that enhance both sweet and savory dishes, making them a kitchen staple for households worldwide.
Recent times have been challenging for the poultry industry. The outbreak of Highly Pathogenic Avian Influenza (HPAI) has reduced egg-laying populations, leading to a tighter supply and triggering rises costs in the US.
Farmers have battled losses and soaring production costs, driving up prices for food manufacturers and consumers. Yet even amid recent price hikes, the consumer’s love affair with eggs remains unbroken.
“The consumption of eggs in the US has never been higher,” says Nate Hedtke, VP, Innovation & Customer Engagement at the American Egg Board (AEB). “We’ve seen egg volume grow in retail in 23 out of the last 24 four-week periods.¹
“Despite current market conditions, consumers still love eggs and have proven that they are indispensable in their kitchens. Eggs are a commodity, so there are going to be fluctuations in price – we would expect to see the laws of supply and demand working in this way.”
Importance of eggs in the food industry
In food manufacturing, eggs offer a natural, multifunctional ingredient that enhances a range of sensorial attributes, including texture, stability and flavor across a wide range of applications. According to the AEB, there are over 20 functionalities that eggs can deliver within a formula, from aeration, binding and coagulation to emulsification, foaming and whipping, among others.²
Their emulsifying properties enhance consistency in sauces, dressing and baked goods, while their binding capabilities helps create firm, stable textures in processed foods. Not only do they have unrivalled functionality, egg ingredients also perform these functions under rigorous processing conditions, demonstrating their reliability during decades of modern food manufacturing.
“There are some functional elements that people don’t necessary associate with eggs,” says Hedtke. People can be surprised to learn of the lesser-known functional elements from a manufacturing perspective, like browning and color or adhesion. Or the way eggs can enhance mouthfeel.
In recent years, the introduction of egg – or protein – replacers has prompted new innovations and reformulations to meet consumer demand for plant-based alternatives, but Hedtke believes there’s a role for everything in the marketplace, “but the reality is that when it comes to product formulas, eggs are irreplaceable on a one-to-one basis”.
“There is no single substitute that could replace what an egg brings to a formula. And from a consumer perspective, they know what they get from eggs. They know the value, the protein, the nutrition – that’s a huge selling point.
“We’ve seen protein replacers jump into the marketplace with a bang. Consumers might try them but then look at the ingredients and can’t pronounce some of them. You can definitely pronounce eggs.”
As the cost of eggs hits headlines, the question whether to reduce or eliminate eggs from formulas is a conundrum that manufacturers may consider. To this point, Hedtke encourages manufacturers to consider the function that eggs provide in any given formula. Then ask if there is anything that can replace that while still delivering what the consumer is looking for in terms of natural, quality ingredients that they recognize.
“Removing or minimizing eggs from formulas can be a kneejerk reaction when prices increase. Generally, though, there will be trade-offs,” he says.
Yet when cost pressures are ever present, how can manufacturers find new ways to manage costs without compromising product functionality and taste?
Cost-effective solutions for egg ingredients
Research shows that eggs require more than a simple one-to-one substitution with an alternative ingredient to deliver comparable functionality in many foods.³ Requiring more than one ingredient to match the functionalities of eggs not only risks cost increases, it can also compromise the natural, clean-label appeal that eggs provide.
Plus, reformulation can be a costly and lengthy process, affecting everything from production efficiency through to labelling and marketing. “We encourage manufacturers to look at whether reformulating makes sense, given the resources and time it will take,” says Hedtke.
While short-term solutions can be a tempting fix, taking a more mindful, strategic approach to marketplace challenges can pay off in the long term. Instead of reducing or eliminating eggs from formulas, the AEB encourages manufacturers to consider other solutions across a range of egg formats, from powders to liquids. This ensures that formulas retain the same nutritional and functional qualities while allowing manufacturers to mitigate supply availability and pricing challenges.
“We have found that once we help manufacturers build a plan with a different type of egg product, it gives them long-term flexibility and a formula that can deliver consistent results,” says Hedtke. “Our role is to help manufacturers understand how to convert formulas and find the best solutions for products.”
Supporting manufacturers for optimal results
As an organization fully funded by US egg farmers, the AEB is committed to driving demand for US eggs through education, research, and innovation. Whether manufacturers are looking for cost-effective egg solutions, supply chain support, or new product development, the AEB serves as a trusted partner in navigating these evolving challenges.
In addition, the organisation offers technical guidance on reformulation strategies from egg color, and nutritional enhancements, to sustainability, pricing, and production processes.
Launched by the AEB in 2022, the Eggcelerator Lab® helps industry partners stay one step ahead of consumers’ evolving needs. From initial whitespace discovery and concept ideation through to development and commercialization, the innovation center provides manufacturers with a customizable approach that combines egg expertise, proprietary assets, and access to industry relationships.
“We have a full suite of innovation and product development resources that can help anywhere along the way, either at R&D facilities or remotely. One of the values that we deliver is plugging into a manufacturer’s process based on their requirements. What we offer is highly customizable,” says Hedtke.
Beyond customized product development support, the AEB is exploring innovations using egg by-products. One promising area is the use of eggshells in industrial and pet food applications. “Egg shells contain calcium carbonate, a valuable component for packaging, adhesives, and as a supplement in pet nutrition,” says Hedtke.
Eggs remain a critical ingredient in many formulations due to their unique functional and nutritional benefits. By partnering with the AEB, manufacturers can make informed choices that balance cost-savings and lead to long-term success.
References
- Nielsen. 4-Week Ending 2/22/25.
- American Egg Board. 20+ Functional Benefits of Eggs.
- American Egg Board. The Egg Advantage.
