We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Egg Shortage Has Food Industry Scratching Around For Suitable Substitutes

August 3, 2015: 12:00 AM EST
Food manufacturers are looking for economical, sustainable egg substitutes to make up for a potential 12 percent drop in the hen population due to avian flu. The egg shortage is affecting consumer pocketbooks, but the biggest impact is on the food industry, where it has doubled prices, with no relief in sight. Ingredient firms are offering soy options to manufacturers that make cookies, cookie dough, pancakes, muffins and cakes; pasta; vegetarian meat alternatives; sauces, dressings and dips; and breading and binding for meat and seafood. Soy options are also available for use as foaming and oil-binding agents to replace egg whites. The main benefits: lower cost, stable pricing, sustainability, vegan, long shelf life and greater food safety.
Denice Cabel, "Avian Flu Forces Manufacturers to Find Egg Replacements", Asia Food Journal, August 03, 2015, © Contineo Media Pte Ltd.
Food & Nutrition
North America
United States of America
Companies, Organizations
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.