The current egg shortage is putting food manufacturers under pressure—but it’s also creating new momentum for plant-based reformulation. With soaring prices, unpredictable supply chains, and growing consumer interest in sustainable solutions, this is a defining moment for rethinking how we formulate products.

At BENEO, we’ve been closely monitoring these shifts—and we’re supporting food producers with smart, functional alternatives to traditional egg ingredients. One of the most promising is Faba bean protein concentrate—a natural, sustainable alternative to eggs that offers a comparable functionality without the unpredictability.

What’s driving the egg shortage?

The recent price hikes aren’t just a short-term blip. Eggs have long been subject to market volatility, but the current situation highlights deeper structural challenges in the food supply chain:

• Bird flu outbreaks have led to the culling of millions of egg-laying hens, creating an immediate supply shortage.
• Increased import demand is creating additional strain on global availability.
• Trade tariffs, such as recent U.S. measures affecting imports from Canada and Mexico, have added cost pressure—especially for producers relying on ingredients sourced from abroad.

These combined factors don’t just make eggs more expensive—they also make product planning less reliable. For manufacturers, it’s becoming clear: relying on eggs as a cornerstone ingredient comes with growing risks.

But it’s not just businesses that are paying attention.

Consumer attitudes are changing fast

Alongside cost pressures, consumer expectations are changing—especially in the U.S. Today, it’s less about giving up eggs altogether and more about being mindful of their origin.

According to BENEO’s latest consumer research, 26% of U.S. consumers actively try to reduce their intake of products containing eggs from industrial farming. An additional 8% avoid such products altogether, reflecting growing concerns about ethical sourcing, sustainability, and transparency in the food chain.

This movement is not limited to eggs alone. Broader dietary patterns are changing as more people look to balance their protein intake with plant-based options. Recent data from FMCG Gurus reveals that 80% of U.S. consumers now say they get their protein from plant-based sources—a strong signal that flexitarian and plant-forward diets are no longer niche, but part of the mainstream. In short: the appetite for plant-based nutrition is growing, and consumers are increasingly open to product alternatives that align with their ethical and dietary values.

This shift is also being supported at an institutional level. In its latest scientific report for the upcoming Dietary Guidelines for Americans 2025–2030, the Dietary Guidelines Advisory Committee (DGAC) recommends prioritising plant-based proteins over animal proteins. The committee emphasizes plant-based options as “health-promoting” and “more environmentally sustainable,” a clear signal that government-backed nutrition advice is moving in the same direction as consumer behaviour. For food manufacturers, this shift brings opportunities: the chance to reformulate with functional, plant-based ingredients that not only meet rising consumer expectations but also support more resilient, cost-effective supply chains.

Why faba bean protein is a game-changer for the baking industry

When it comes to egg replacements, not all solutions are equal. Some alternatives struggle to match the functional properties of eggs, leading to compromises in texture, taste, and stability.

BENEO’s faba bean protein concentrate is a high-performing, clean-label alternative that delivers:

• Egg-like functionality – Faba bean protein concentrate mimics eggs’ foaming, emulsifying, thickening and binding properties.
• Cost efficiency – Reduces dependency on fluctuating egg prices, stabilizing costs.
• Sustainability – Grown in Europe, faba beans naturally enrich the soil, reducing the need for synthetic fertilizers.
• Consumer-friendly – Meets demand for plant-based and allergen-free alternatives.

At the BENEO-Technology Center, our application experts have developed, tested and validated recipes that use faba bean protein concentrate to create:

• Egg-free muffins and biscuits – Retaining  a comparable volume, texture and pleasant taste.
• Egg-reduced baked goods – Cutting egg content by up to 50% while maintaining good structure and texture.
• Plant-based meringues – Achieving a stable, aerated foam with faba bean protein concentrate.

As eggs contribute a range of functionalities to the food matrix, from texture, colour and flavour to foaming and emulsification, replacing them can be a complex task—especially across different applications. At BENEO, we understand these challenges and have developed a plant-based solution that supports this transition. Our faba bean protein concentrate can take on a texturising role and offers emulsifying and foaming properties, while also contributing to the taste and colour of the final product. Through extensive research and application testing, we’ve worked to identify the optimal usage levels and processing conditions across different recipes. This enables food manufacturers to create plant-based alternatives that come close to traditional references in terms of sensory and technical performance—all while supporting cleaner labels and, depending on local prices, potentially reducing recipe costs thanks to lower usage levels of faba bean protein concentrate compared to eggs.

Behind the scenes: how BENEO is scaling up sustainable innovation

At BENEO, we’re not just following the plant-based trend—we’re actively shaping the future of sustainable food production. That’s why we’re investing in a brand-new pulse processing plant at our Offstein site in Germany.

With this investment, we’ll be able to deliver even more reliable, high-quality ingredients to our customers—while continuing to support a fully transparent supply chain.

The plant will valorise the entire faba bean crop, producing protein, starch-rich flour and hulls—meaning nothing goes to waste. This holistic approach helps food manufacturers create products that support both their bottom line and the planet.

Explore your potential savings

If your business is feeling the pressure from rising egg prices, you’re not alone. Many of our partners have already reformulated with faba bean—and achieved not only cost savings, but also greater formulation flexibility.

Use our cost-reduction calculator to explore how much your product lines could save by reformulating with our plant-based solutions.

From shortage to strategy

The egg shortage is more than just a temporary disruption—it’s a wake-up call for the industry. Manufacturers who embrace plant-based innovation now will be better positioned for the future—meeting consumer demand, reducing supply chain risks and staying ahead of market fluctuations.

Want to learn more? Our team of experts is here to help with insights into application technology, recipe development and market guidance.

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