The demand for plant-based alternatives to replace animal products will continue to increase in the coming years and more and more brands will enter this space. At the same time, consumers continue to look for better tasting options in the field of plant-based food.
This also applies to vegetable egg alternatives and egg-free products. The main drivers behind these product innovations are the increasing occurrence of egg allergy, the much needed focus on environmental sustainability and the clear shift to plant-based foods.
In addition to its specific taste, eggs give a rich and creamy mouthfeel to mayonnaise, sauces or salads because of emulsification and thickening.
Typically speaking, eggs have a mild and smooth taste, characterized by a light sulphurous smell due to the presence of the sulphur-containing amino acids cysteine and methionine, which are mainly found in the egg white. Used in a recipe, the fat in the egg yolk contributes to a creamy taste in many products.
Commercial egg alternatives can be used to substitute real eggs in baking recipes or can be whisked to make plant-based ‘scrambled eggs’.
The ingredients used vary from brand to brand, but to get a creamy and "eggy" taste and smell in the product, we as a flavour supplier can help.
Plant-based egg substitutes and egg-free products are commercialized with the aim of offering allergen-free, healthier and more sustainable products. Product claims such as natural, vegan suitable, free of allergens, gluten-free and cholesterol-free can further strengthen the market success of egg-free products.
In response to this growing demand, we offer allergen-free and vegan suitable egg flavours to help the development of egg-free sauces, mayonnaises and salads.
Descriptors: sulphurous, creamy
