Egg Powder

Egg Powder

Global Egg Powder Market to Reach US$3.1 Billion by 2030

The global market for Egg Powder estimated at US$2.1 Billion in the year 2023, is expected to reach US$3.1 Billion by 2030, growing at a CAGR of 5.8% over the analysis period 2023-2030. Whole Egg Powder, one of the segments analyzed in the report, is expected to record a 5.6% CAGR and reach US$1.9 Billion by the end of the analysis period. Growth in the Egg Yolk Powder segment is estimated at 6.3% CAGR over the analysis period.

The U.S. Market is Estimated at US$542.6 Million While China is Forecast to Grow at 8.9% CAGR

The Egg Powder market in the U.S. is estimated at US$542.6 Million in the year 2023. China, the world`s second largest economy, is forecast to reach a projected market size of US$716.8 Million by the year 2030 trailing a CAGR of 8.9% over the analysis period 2023-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 3.3% and 4.5% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 4.1% CAGR.

Global Egg Powder Market - Key Trends and Drivers Summarized

What Is Egg Powder?

Egg powder, essentially dehydrated eggs, serves as a versatile and stable alternative to fresh eggs. This product emerges through processes that involve breaking, separating, pasteurizing, and spray-drying the liquid egg content. The result is a fine, free-flowing powder that retains much of the nutritional value and functionality of fresh eggs. Egg powder is used extensively in various sectors including baking, confectionery, pharmaceuticals, and prepared mixes. Its appeal lies in its extended shelf life, ease of storage, and transport efficiency. For industries and consumers located far from egg production facilities or in areas where fresh eggs are scarce or expensive, egg powder offers a practical solution. Additionally, it allows for precise measurement in recipes, reduces the risks associated with raw eggs, such as salmonella, and simplifies handling in large-scale food production.

How Is Egg Powder Produced and Used?

The production of egg powder is a meticulous process designed to preserve as many of the functional and nutritional properties of eggs as possible. It begins with the selection of high-quality eggs, which are washed and sanitized to remove any contaminants. The eggs are then cracked, and the contents are filtered and pasteurized to eliminate bacteria. The pasteurized liquid egg is then spray-dried in a hot air chamber, where the rapid removal of moisture prevents the degradation of proteins and other sensitive components. The powder is then packaged under vacuum or in a controlled atmosphere to extend its shelf life further. In terms of usage, egg powder reconstitutes easily with water, making it a convenient substitute for fresh eggs in recipes. It`s particularly valued in foodservice for its consistency, ease of use, and storage benefits, playing a critical role in baked goods, sauces, and coatings where moisture control is essential.

What Are the Market Dynamics of Egg Powder?

While egg powder has been a staple in food manufacturing for years, its market dynamics have evolved with changing consumer preferences and technological advancements. The demand for egg powder has seen a significant uptick due to its cost-effectiveness and long shelf life, making it appealing for use in emergency food supplies and military rations. Health trends also influence the market, as egg powder is a high-protein, low-carb option suitable for various diet plans. The global push towards more sustainable food solutions has spurred interest in egg powder as a more environmentally friendly option compared to the logistics of egg production, storage, and transport. However, the market faces challenges such as volatility in raw egg prices and regulatory scrutiny regarding food safety and production standards.

What Factors Are Driving the Egg Powder Market?

The growth in the egg powder market is driven by several factors. The convenience of egg powder, coupled with its long shelf life, appeals to both the foodservice industry and individual consumers, particularly in regions with less access to fresh produce. Technological advancements in food processing and dehydration technology have improved the quality and functionality of egg powder, making it a more attractive option for large-scale food manufacturers. Additionally, economic factors, such as the lower cost associated with storage and transportation compared to fresh eggs, play a critical role. The rising popularity of protein-rich diets has also bolstered demand for egg powder as a high-protein supplement in health food products. Moreover, the increasing use of egg powder in ready-to-eat meals and bakery products due to its ease of use and consistency in quality is pushing its adoption in new culinary territories.

Select Competitors (Total 19 Featured) -

• Adriaan Goede BV
• Agroholding Avangard
• Bouwhuis Enthoven B.V.
• Deb-El Foods
• Ovobel Foods Limited
• Ovostar Union N.V.
• Pulviver
• Rembrandt Enterprises, Inc.
• Rose Acre Farms
• Sanovo Technology Group
• Venky's India Ltd.
• Wulro BV

Please note: Reports are sold as single-site single-user licenses. Electronic versions require 24-48 hours as each copy is customized to the client with digital controls and custom watermarks. The Publisher uses digital controls protecting against copying and printing is restricted to one full copy to be used at the same location.

The latest version of Adobe Acrobat Reader is required to view the report. Upon ordering an electronic version, the Publisher will provide a link to download the purchased report.

Prior to fulfillment of an order, the client will be required to sign a document detailing the purchase terms for a publication from this publisher.