With consumers shifting reducing their egg consumption from industrial farming, the baking industry is embracing egg alternatives. More than a third of global consumers are reducing egg consumption and 13% avoid them completely. The rising price of eggs further drives the demand for alternatives.
Eggs play an essential role in baking, allowing emulsification, texture, colour, and protein. Replacing them is a challenge, but fava bean protein offers a promising solution. BENEO has tested fava bean protein in bakery products, particularly as an egg substitute in muffins. The results show that muffins made with fava bean protein concentrate are close to traditional versions in terms of volume, texture, and taste. With a minimum protein content of 60%, it supports "Clean label" and protein-enriched formulations.
On top of all that, faba is a sustainable ingredient which makes it even more appealing to consumers worldwide. They fix nitrogen in the soil, reducing the need for synthetic fertilizers and environmental pollution. Grown regionally, they help cut transport emissions and support local agriculture. Additionally, the dry fractionation method used to process faba beans doesn't require water, significantly lowering the overall water footprint.
With fluctuating egg prices because of new regulations around requiring cage-free egg production and supply chain disruptions, faba beans present a cost-friendly alternative for the future of the baking industry.
Download our muffin recipe and more market information here:
