The egg industry is in crisis—and plant-based alternatives are stepping up to fill the gap. With egg shortages, fluctuating prices, and growing concerns over sustainability and animal welfare, consumers and businesses alike are looking for viable alternatives that deliver on taste, texture, and functionality. 

Emerging brands are proving that plant-based eggs are no longer a niche product but a legitimate, scalable solution for retail and foodservice. 

Now, with rising demand and improving technology, the plant-based egg market is poised for a major breakthrough. 

The Current Egg Shortage & Market Challenges 

Traditional egg supply chains have faced significant disruptions in recent years, creating price volatility and availability issues: 

• Bird Flu Outbreaks: Avian influenza has led to the culling of millions of egg-laying hens, reducing supply and driving up costs.
• Rising Feed & Production Costs: The cost of grain and feed has skyrocketed, putting financial pressure on egg farmers.
• Consumer Demand for Ethical & Sustainable Options: More consumers are avoiding factory-farmed eggs due to concerns over animal welfare and environmental impact. 

With these ongoing challenges, plant-based eggs are more relevant than ever—offering a stable, ethical, and scalable alternative. 

The Leading Plant-Based Egg Brands to Watch 

JUST Egg (US) 

• The most well-known plant-based egg brand, JUST Egg is made from mung beans and delivers a scrambled egg-like texture. 

• Available in liquid form (for scrambles, omelets) and frozen folded patties (for sandwiches). 

• Backed by major foodservice partnerships, including coffee chains, diners, and university cafeterias. 

 Zero Egg (US/Israel) 

• A versatile egg alternative made from chickpeas, soy, and potatoes, designed for baking, scrambling, and cooking. 

• Targets foodservice and manufacturers, positioning itself as a drop-in replacement for traditional eggs. 

AcreMade (US) 

• A pea protein-based powdered egg alternative, making it shelf-stable and ideal for food manufacturers and large-scale kitchens. 

• Simple ingredient list and designed for both home cooks and industrial use. 

YoEgg (Israel/US) 

• The world’s first plant-based whole egg with a runny yolk, replicating sunny-side-up and poached eggs. 

• Uses a combination of chickpeas and soy to create a realistic egg experience for restaurant chefs. 

Simply Eggless (US) 

• A flaxseed-based liquid egg that scrambles and bakes well, with a clean label appeal. 

• Expanding into retail and foodservice. 

 Perfeggt (Germany) 

• A European player focused on pea protein-based egg substitutes, expanding across Germany, Austria, and Switzerland. 

• Designed to mimic scrambled eggs and omelets. 

Why Retailers & Foodservice Buyers Should Pay Attention 

• Egg prices remain unstable – stocking plant-based eggs provides a more reliable, price-stable option. 

• Plant-based demand is growing – flexitarians and plant-based eaters want egg-free breakfast options. 

• Foodservice chefs need versatile alternatives – liquid plant-based eggs work seamlessly in restaurant kitchens. 

• Sustainability sells – plant-based eggs use less water, produce fewer emissions, and require no animal farming. 

With better taste, texture, and functionality than ever before, plant-based eggs are no longer an afterthought—they’re a crucial part of the future of food.