Fluctuating egg and oil prices and a surge in consumer demand for clean label products are driving sauce and dressing manufacturers to find vegan substitutes to their formulations. Ron Pagaoa, senior marketing manager at Ingredion, says vegan options are a growing market opportunity but highlights the unique formulation challenges of replicating eggs for texture and performance.

He tells Food Ingredients First that supply instability due to avian flu and volatility of egg prices make it challenging to give consumers the eating experiences they seek while managing costs. The cost of a dozen eggs rose by 65% in December 2024, with the national average price hitting US$4.15, according to data from the US Bureau of Labor Statistics.

“Replacing eggs while maintaining texture and controlling costs is rarely a straightforward 1:1 replacement process. When formulators remove an ingredient, like eggs, which provides emulsification, protein, moisture, color, flavor and thickening, many other elements are impacted.”

“A replacement is needed that helps control costs and meets expectations for stability, performance, taste and texture.”

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