Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization
Ibrahim Khalifa, Zhihua Li, Asad Nawaz, Noman Walayat, Remah Sobhy, Yangyang Jia, Ali Korin, Xiaobo Zou, Sajid Maqsood
Abstract
Recent advancements in plant-based egg analogs (PBEAs) and plant-based egg-mimicking products (PEMP) are driven by growing consumer demand and the need for alternatives to animal-derived products. This movement is being encouraged by several factors, including a drive toward specifically sustainability, increased allergenicity, and consumer preferences for flexitarian diets. We comprehensively overviewed the current research on the formulation and characterization of PBEAs and PEMP that are vital for diverse food applications. We also highlighted the techno-functional features of these ingredients and their impact in PBEA and PEMP-based formulas and evaluated up-to-date outcomes that display the availability of economically viable substitutes. However, to efficiently mimic the sensorial and textural features of eggs, further innovation and intensive work are still needed. For instance, challenges persist in achieving desired quality attributes, controlling costs, and scaling-up the production, which limit broader market adoption of PBEAs and PEMP. Addressing these obstacles through persistent research and development can improve the functionality and acceptance of PBEAs in the food industry, aligning with evolving consumer preferences for plant-based protein alternative options.