Exploring the pros and cons of plant-based egg alternatives – A review

Abstract

The global population is projected to surpass 10 billion by 2050, intensifying the demand for agricultural food production to nourish this expanding number. Amidst rising climate change, pollution, and global crises, the increasing need for plant-based food items, including plant-based eggs, presents a viable path for environmental protection and health enhancement, fostering the development and adoption of plant-based egg alternatives. The food industry's growing interest in these egg substitutes is influenced by several factors, including consumer preference, reduced allergen content, improved food safety, healthier nutritional profiles, greater ease of handling and storage, enhanced functionality, cost-effectiveness with reduced price volatility, and a focus on environmental sustainability. These alternatives are commonly derived from various plant-based ingredients, including mung beans, chickpeas, soy, and various starches. Despite the market's expansion, significant challenges for researchers include ensuring the versatility and superior rheological and nutritional properties of these substitutes. Additionally, it is crucial to consider antinutritional factors and allergens present in the plant compounds used for egg alternatives when developing these products. This review will assess the advantages and disadvantages of plant-based egg substitutes, examining key aspects, including nutritional value, environmental impact, taste and texture, cost, and their effect on consumer acceptance and overall health.