DEFINITION
The term “egg products” refers strictly to eggs removed from their shells and processed at specialized facilities known as breaker plants. These include whole eggs, whites, yolks, and blends (with or without non-egg ingredients). [4]
- Industrial Processing: Standard operations include breaking, filtering, mixing, stabilizing, pasteurizing, cooling, freezing, or drying.
- Thermal pasteurization remains the primary and regulatory-recognized lethality treatment worldwide. High-pressure processing (HPP) has been evaluated and applied in some markets as an adjunct or alternative technology, but it is not universally adopted nor a primary regulatory standard for egg product safety. [5], [6], [2]
- Egg Substitutes: The market grew significantly through 2025, with liquid plant-based substitutes (chia, flax, aquafaba) accounting for 45% of the global market in 2023.
Eggs and egg products play a significant role in human nutrition, providing high-quality protein, essential fatty acids, vitamins (A, D, B12), and minerals such as selenium and choline. Global demand for processed egg products continues to increase due to growth in the bakery, ready-to-eat, foodservice, and convenience food sectors [1]. Ensuring microbiological safety, particularly control of Salmonella spp., remains a critical priority in egg product manufacturing [2],[3].
The liquid egg substitute segment represents a significant portion of the market due to its versatility in food applications. Unlike traditional egg products, plant-based egg substitutes are not covered under egg product regulations and are regulated as conventional processed foods. Microbiological hazards are typically those associated with plant-based ingredients (e.g., Salmonella, Listeria monocytogenes, Bacillus cereus, and Cronobacter spp., depending on formulation), and chemical hazards may include allergen cross-contact and pesticide residues [7], [8].
