Egg Analogues

Eggs have been a staple in human diets for centuries, prized for their versatility, nutrition, and culinary applications. They provide a unique combination of proteins, fats, and emulsifiers, making them indispensable components in a variety of model food systems (dishes, from omelets, mayonnaises, pasta, ice cream, yellow cake, angel food cake, etc.). Even with unique functional characteristics of egg and egg products there are challenges for egg business industry. Consumer concerns about animal welfare, cost reduction, environmental sustainability, and dietary restrictions have prompted the development of novel egg analogues that replicate the functional properties of eggs without using actual eggs. These innovative egg substitutes are gaining popularity as viable alternatives in both commercial food production and home cooking. This article will delve deeper into the different types of egg analogues, their uses, benefits, and potential challenges in adopting these innovative alternatives. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.