On the spot market, the egg product whole liquid today exceeds €2.60/kg. And the flight of spot price of shell eggs continues, between very good demand from households, the transition to the ground rather than the cage which involves stoppages and work, and the avian flu which is sowing discord. Moreover, it is the same throughout the European Union.
Orders for egg products at half mast
For several months, several managers of breakers have expressed concern to the markets that orders for egg products are stagnating and even declining. A decline is attributed to imports, the drop in household food purchases in an inflationary context, but also changes in revenues among their customers.
“From now on we are competitive. Our prices have not risen, which amounts to a fall in an inflationary context, while those of eggs are very high »
Plant-based alternatives to eggs now competitive
Only two years ago, the additional cost was prohibitive between a plant-based alternative and an egg product. “From now on we are competitive. Our prices have not risen, which amounts to a fall in an inflationary context, while those of eggs are very high », explains Anne Vincent, co-founder of Yumgo. The start-up, born in 2020, is expanding its ranges and its customers.
3 ranges of plant-based alternatives for Yumgo
The young company, which will open its manufacturing unit in Île-de-France in 2025, offers three ranges. The bottles of substitutes for whiteau jaune and to thewhole liquid. A range in poudre« because our customers had greater needs than 1 L bottles, and the powder makes it cheaper, more flexible on shelf life and storage », specifies Anne Vincent, as well as culinary aids and mayonnaise or egg-free cookies.
« Manufacturers who use our powder do not only do so to make vegan products.»
If veganism and carbon footprint was Yumgo's key argument two years ago during an interview for Les Marchés, the discourse has evolved. “ Manufacturers who use our powder do not only do so to make vegan products. We have other arguments, such as shelf life, competitive and low volatility prices, health safety, for the same result » continue Anne Vincent.
A fermented lentil powder at Olga’s
It has just arrived on the market and will be presented at Food Ingredients Europe at the end of November in Germany, it is the poudre Lengood d’Olga (formerly Triballat Noyal). The specialist in plant-based alternatives offers a fermented green lentil powder, made in Brittany. “ Through fermentation, our product gains functional properties similar to eggs, emulsifying, texturizing, foaming. And fermentation degrades the aromatic compounds responsible for the lentil taste » explique Claire Boniface, Marketing & Communication Manager BU Ingood by Olga.
Lengood can ease the transition to the alternative egg
« Lengood has the same properties as eggs, but we incorporate less, which means that, in use, we are 30% less expensive than egg products to date “, she specifies, before adding “ our customers can replace the egg in the formulas but also choose to use less to move upmarket, moving to the open air in particular ».
“in use, we are 30% less expensive than egg products to date”
Who uses egg substitutes?
At Olga, we target manufacturers, particularly in the bakery and pastry sector, with an offer of 20 kg bags of powder. Yumgo works a lot on exports, particularly to the United Kingdom. “ Our product is also present in an egg-free chocolate mousse sold in supermarkets, as well as in a hotel chain » specifies Anne Vincent, who markets her whole powder substitute in 1 kg bags, displayed individually at the public price of €40/kg to replace 154 eggs.
Clean label plant-based alternatives
Both operators highlight limited ingredients. “ Lengood is a clean label product, simply mark fermented lentil powder on the final product label », explains Claire Boniface. Yumgo users can opt for the product's ingredient list, or mark egg substitute beforehand before following the relatively short list in parentheses.
