2026-04-14T03:09:25Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/16092025-10-22T11:26:45Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Boukid, Fatma author Gagaoua, Mohammed author 2022-01-08 Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers. Boukid, Fatma, and Mohammed Gagaoua. 2022. "Vegan Egg: A Future-Proof Food Ingredient?". Foods 11 (2): 161. doi:10.3390/foods11020161. 2304-8158 http://hdl.handle.net/20.500.12327/1609 https://doi.org/10.3390/foods11020161 Vegan Egg: A Future-Proof Food Ingredient?