Plant-based Egg Replacers Market (2025 - 2033) Size, Share & Trends Analysis Report By Source (Soy, Pea, Chickpea, Potato, Algal), By Form (Powdered, Liquid), By Application (Bakery & Confectionery, Processed Food, Ready Meals, Snacks & Desserts), By Region, And Segment Forecasts

Plant-based Egg Replacers Market Summary

The global plant-based egg replacers market size was estimated at USD 848.2 million in 2024 and is expected to reach USD 1,516.0 million by 2033, growing at a CAGR of 6.8% from 2025 to 2033. The plant-based egg replacers market is being propelled by escalating consumer preference for sustainable, allergen-free, and cholesterol-conscious alternatives, alongside rising awareness of plant-based diets and clean-label ingredients.

Moreover, strong adoption across bakery, confectionery, foodservice, and packaged food sectors is further accelerating growth, while ongoing innovation in functional, texture-optimized formulations ensures parity with conventional eggs, driving both commercial and retail uptake globally.

In the U.S., avian influenza disruptions exposed supply vulnerability, prompting manufacturers and foodservice operators to trial and reformulate with plant solutions. For instance, in April 2025, Eat Just, maker of egg substitute Just Egg, started promoting its mung bean-based liquid egg as a ‘bird flu bailout’ for US consumers, after the average retail price of a dozen eggs in US cities reached USD 6.23, according to the Bureau of Labor Statistics, its highest level in more than a decade. Moreover, UK-based Plant Heads launched its liquid egg substitute, made from pea protein, on the shelves in the U.S.

Ethical considerations also play a significant role in the growth of the plant-based egg replacer market. Consumers are becoming more conscious of animal welfare issues, leading to a preference for plant-based products that align with vegan and vegetarian lifestyles. In addition, environmental sustainability concerns, including the reduction of greenhouse gas emissions associated with animal farming, have driven individuals to seek plant-based alternatives.

The rise in veganism and vegetarianism has further propelled this trend. With an increasing number of individuals adopting plant-based diets for health, environmental, and ethical reasons, the demand for egg substitutes has surged. This shift is evident in the expanding availability of plant-based products in mainstream grocery stores, fast-food chains, and restaurants, indicating a broader acceptance and preference for plant-based alternatives.

In addition, the rise of flexitarian diets, where consumers occasionally opt for plant-based meals, has further driven the need for effective egg replacers. The vegan food market, particularly in North America and Europe, is experiencing exponential growth, and manufacturers are investing in innovative plant-based formulations to meet consumer expectations. Food companies are also developing allergen-free, cholesterol-free, and gluten-free alternatives, making egg replacement ingredients an essential component of modern food production.

Dietary restrictions and egg allergies are significant drivers of the plant-based egg replacers market, as consumers seek alternatives that align with their health and ethical preferences. Egg allergies are among the most common food allergies, particularly in children. In the United States, approximately 1%-2% of children have an egg allergy, with many outgrowing it by age 16. Symptoms can range from mild skin reactions to severe anaphylaxis, making avoidance crucial for affected individuals.

Source Insights

Soy-based egg replacers segment led the market, accounting for a share of 38.7% in 2024. The growing demand for plant-based and vegan foods is a major driver for soy-based egg replacers, as consumers increasingly shift toward sustainable and ethical eating habits. The rise of veganism, flexitarian diets, and heightened animal welfare awareness has pushed individuals and food manufacturers to seek viable non-animal alternatives. In March 2024, Caldic partnered with Soy Austria to launch soy-based ingredients across Europe. Designed for egg replacement in sweet baked goods such as muffins, pound cakes, and waffles, the product emphasizes clean-label and non-GMO ingredients, catering to health-conscious and sustainability-minded consumers. Its solvent-free processing and use of EU-sourced soy further reinforce its environmentally friendly positioning.

Algal-based egg replacers segment is anticipated to witness a CAGR of 8.7% from 2025 to 2033. Algal ingredients are naturally rich in proteins, vitamins, and omega-3 fatty acids, making them a nutritionally attractive alternative to eggs. Their functional properties, such as foaming, emulsification, and gelling, allow them to replicate key egg functionalities in recipes. As consumers increasingly look for foods that deliver both health benefits and high performance in cooking and baking, algae-based egg replacers are gaining attention. One of the most notable trends is the adoption of microalgae in bakery and processed foods as an egg replacer. For instance, in May 2025, Algama Foods developed algae-based ingredients that provide eggs' binding, emulsifying, and moisture-retaining properties. These substitutes are especially useful in baked goods, helping stabilize recipes while addressing fluctuations in egg prices.

Form Insights

Powdered egg replacers accounted for the largest share of 63.6% of the revenue in 2024. Powdered plant-based egg replacers are gaining traction due to their superior shelf life, ease of storage and transportation, and reduced risk of spoilage compared to liquid alternatives. Their precise dosing ensures consistent results in baking and cooking, while their versatility allows seamless use in dry mixes, snacks, and beverages. In addition, the powdered format enables brands to reach markets with limited cold-chain infrastructure, making it a practical and scalable solution for manufacturers and consumers. In April 2025, CSM Ingredients introduced Egg 'n Easy Plus, an advanced powdered egg reduction solution for bakery applications. This formulation enables up to 100% replacement of whole eggs in brioche recipes and up to 50% in cakes and muffins.

Liquid egg replacers are projected to grow significantly at the fastest CAGR of 7.1% from 2025 to 2033. Liquid plant-based egg replacers are gaining traction due to their ready-to-use convenience, allowing easy incorporation in cooking and baking without preparation. They closely mimic real eggs’ functional properties, such as binding, emulsifying, and foaming, making them ideal for home and commercial kitchens. Rising consumer demand for clean-label, allergen-free, and sustainable plant-based foods further supports their adoption. In August 2025, UK-based startup Plant Heads expanded its liquid vegan egg, Crackd, into the U.S. market, marking a significant step in growing plant-based egg alternatives. Made from pea protein, corn oil, and starches, the product is free from the top 14 allergens. It is designed to closely mimic traditional eggs' taste, texture, and cooking functionality, catering to health-conscious and allergen-sensitive consumers.

Application Insights

The bakery and confectionery segment accounted for the largest share of around 47.0% in 2024. Plant-based egg replacers transform product development in the bakery and confectionery sector by enhancing functionality and nutritional value. Ingredients such as pea and soy proteins are increasingly used to provide essential texture and binding properties, ensuring that baked goods maintain their structure and mouthfeel without traditional eggs. In April 2025, Crespel & Deiters introduced a plant-based egg replacer, Lory Stab, specifically designed for baked goods. It is composed of natural, technically treated ingredients and provides essential functionality by maintaining dough stability and ensuring consistent baking performance. This allows products like muffins, pound cakes, waffles, and cake bases to achieve the desired texture, structure, and appearance without using eggs.

Nutritional products application is projected to grow at the fastest CAGR of 9.7% from 2025 to 2033. Protein powders and meal replacement shakes are the most commonly used nutritional products incorporating plant-based egg replacers. These products benefit from the high protein content, emulsifying properties, and binding abilities of egg replacers, which help improve texture, solubility, and stability. Plant-based egg replacers also make these products suitable for vegans and individuals with egg allergies, providing a cholesterol-free, clean-label option. Their versatility allows manufacturers to create ready-to-drink shakes, powdered meal replacements, and protein bars that meet the growing consumer demand for convenient, plant-based, and protein-rich nutritional solutions.

Regional Insights

North America Plant-based Egg Replacers Market Trends

The North America plant-based egg replacers market accounted for a revenue share of 44.3% in 2024. Consumers in North America increasingly turn to plant-based egg replacers due to growing health and dietary concerns. Eggs are one of the most common food allergens, particularly among children. According to research from the American Academy of Allergy, Asthma & Immunology (AAAAI) in 2020, approximately 1.3% of children under five are affected by egg allergies, equating to about 1 in 77 children. In 2024, this percentage increased to around 2% of children. This rising prevalence has heightened awareness among parents and caregivers, driving demand for safe and effective alternatives to replace eggs in everyday meals and baked goods. Beyond allergies, many consumers are concerned about the cholesterol content and saturated fat in traditional eggs, prompting health-conscious individuals to seek plant-based substitutes that offer comparable protein content and functional benefits, such as binding, emulsifying, and leavening, without the associated health risks.

Europe Plant-based Egg Replacers Market Trends

The plant-based egg replacers market in Europe is projected to grow at a CAGR of 6.8% from 2025 to 2033. In Europe, the growing adoption of vegan, vegetarian, and flexitarian diets is driving increased demand for plant-based alternatives to traditional animal products, including eggs. Consumers also prioritize health and wellness, seeking options with lower cholesterol and fat content, making plant-based egg replacers particularly appealing. In addition, the rising prevalence of egg allergies has created a need for allergen-free products, encouraging manufacturers to develop suitable alternatives. At the same time, clean-label preferences influence purchasing decisions, with consumers favoring products that use natural, transparent, and recognizable ingredients, further boosting the popularity of plant-based egg replacers.

In August 2025, Just Egg, a mung bean-based liquid egg substitute from U.S. company Eat Just, made its first foray into the European market with a launch in the UK. Manufactured and distributed by the Vegan Food Group (VFG), the product is available online through Ocado at £3.99 per 340ml carton, equivalent to six eggs. The launch is backed by an £11.5 million investment in production facilities in Lüneburg, Germany, which will enable the production of 500 million eggs per year, highlighting the growing demand for plant-based alternatives in Europe.

Asia Pacific Plant-based Egg Replacers Market Trends

The growth of plant-based egg replacers in the Asia Pacific region is projected to grow at a CAGR of 8.2% from 2025 to 2033. Rising health and wellness awareness motivates consumers to seek alternatives to conventional eggs due to concerns over high cholesterol, cardiovascular diseases, and egg allergies. Ethical and environmental considerations also play a major role, as more people prefer cruelty-free and sustainable food options. The surge in vegan and flexitarian diets is increasing demand for versatile egg alternatives across baking, cooking, and processed foods. In contrast, advancements in food technology enable products that closely mimic the taste, texture, and functionality of real eggs.

In April 2024, Thailand-based Plant Origin introduced Exx, a plant-based egg replacer powder made from hydrolyzed rice bran protein. Designed for vegan and allergen-free diets, Exx can be used in omelets and other egg-based dishes, with black salt added to replicate the familiar taste of eggs. This launch highlights the growing demand in Thailand for sustainable, eco-friendly alternatives that cater to health-conscious and environmentally aware consumers.

Key Plant-based Egg Replacers Company Insights

The plant-based egg replacers market exhibits a highly dynamic competitive environment, characterized by intense focus on functional innovation and strategic expansion among key players. Leading players in the plant-based egg replacers market include Eat Just, Inc., The EVERY Company, and Zero Egg.  Competition is driven by continuous product innovation focused on achieving superior taste, texture, and functional properties, alongside strategic partnerships, ingredient diversification, and expansion into new geographical markets, leading to a vibrant yet consolidating market environment.

Recent Developments

• In October 2025, a significant strategic move in the alternative protein sector was announced as The Every Company and Vivici confirmed plans to establish a massive 4-million-litre precision fermentation facility in Abu Dhabi, UAE. This collaboration leverages the region's strong investment environment and strategic access to global supply chains, positioning Abu Dhabi as a key hub for sustainable food production. The facility's immense capacity signals both companies' commitment to scaling up the production of high-quality, animal-free proteins necessary to meet rapidly growing global consumer demand, cementing their leadership roles in the future of food technology and ingredient manufacturing.

• In September 2025, Eat Just, Inc. launched its plant-based chicken alternative, Just Meat, across all 360 stores of the Texas retailer H‑E‑B. This rollout follows a debut event at Austin’s iconic Franklin Barbecue in May and aims to bring the innovative product, which delivers 18g of protein per serving, to frozen-section consumers statewide. The move underscores Eat Just’s commitment to making high-quality plant-based meat widely accessible.

• In March 2025, Yo! Egg expanded its distribution from just 10 to 600 locations in under a year. This growth comes amid rising egg prices and shortages, positioning Yo! Egg as a viable alternative in the plant-based egg market. Their products, including poached and sunny-side-up eggs made from chickpea and soy proteins, are now available in grocery stores and foodservice outlets across the U.S.

Plant-based Egg Replacers Market Report Scope

Global Plant-based Egg Replacers Market Report Segmentation

This report forecasts revenue growth at regional levels and provides an analysis of the latest trends and opportunities in each sub-segment from 2021 to 2033. For this study, Grand View Research has segmented the plant-based egg replacers market by source, form, application and region:

• Source Outlook (Revenue, USD Million, 2021 - 2033)

  • Soy

  • Pea

  • Chickpea

  • Potato

  • Algal

  • Others

• Form Outlook (Revenue, USD Million, 2021 - 2033)

  • Powdered Egg Replacers

  • Liquid Egg Replacers

  • Others

• Application Outlook (Revenue, USD Million, 2021 - 2033)

  • Bakery & Confectionery

  • Sauces, Dressings & Condiments

  • Processed Food

  • Ready Meals

  • Snacks & Desserts

  • Nutritional Products

  • Others

• Regional Outlook (Revenue, USD Million, 2021 - 2033)

  • North America

    • U.S.

    • Canada

    • Mexico

  • Europe

    • Germany

    • UK

    • France

    • Italy

    • Spain

  • Asia Pacific

    • China

    • Japan

    • India

    • Australia & New Zealand

    • South Korea

  • Central & South America

    • Brazil

  • Middle East and Africa (MEA)

    • South Africa