ReviewFoods (Basel, Switzerland)2022
Vegan Egg: A Future-Proof Food Ingredient?
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed, 60 citations in OpenAlex.
- Microwave and solvent extraction ofFood chemistry: X · 2026Article
- Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties.Journal of food science · 2026Article
- Effects of dietary taurine supplementation on polyunsaturated fatty acids, cholesterol, and egg quality of egg of hens.Frontiers in nutrition · 2026Article
- Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition.Comprehensive reviews in food science and food safety · 2025Review
- Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies.Journal of food science · 2025Review
- Long Shelf-Life Ready-to-Eat Plant-Based Whole Hard-Boiled Eggs: Low Allergenic and Regular Formulas.Foods (Basel, Switzerland) · 2025Article
- Consumer Perceptions and Purchase Behavior Towards Plant-Based Eggs: A Vignette Experiment.Foods (Basel, Switzerland) · 2025Article
- Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise.Foods (Basel, Switzerland) · 2025Article
- Recent innovations for improving the techno-functional properties of plant-based egg analogs and egg-mimicking products to promote their industrialization and commercialization.Comprehensive reviews in food science and food safety · 2025Review
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- Opportunities to produce food from substantially less land.BMC biology · 2024Review
- Microbial lysates repurposed as liquid egg substitutes.NPJ science of food · 2024Article
- Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application.Foods (Basel, Switzerland) · 2024Article
- Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability.Antioxidants (Basel, Switzerland) · 2023Review
- Study of the Technological Properties ofFoods (Basel, Switzerland) · 2023Article
- Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market.Foods (Basel, Switzerland) · 2022Article
- Consumer Preference Segments for Plant-Based Foods: The Role of Product Category.Foods (Basel, Switzerland) · 2022Article
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
- Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients.Frontiers in public health · 2022Article
- Seafood alternatives: assessing the nutritional profile of products sold in the global market.European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.