According to the Market Statsville Group (MSG), the global liquid eggs market size is expected to grow from USD 5,495.0 million in 2023 to USD 9,947.7 million by 2033, growing at a CAGR of 5.9% from 2023 to 2033. The growing demand for convenience food products has led to increased consumption of liquid eggs as they offer a time-saving alternative to shell eggs. Liquid eggs are readily available and eliminate the need for cracking and separating eggs, making them popular among busy consumers and foodservice establishments. Additionally, liquid eggs have a longer shelf life compared to shell eggs, reducing the risk of spoilage and enabling efficient inventory management for retailers and manufacturers.
The increasing focus on health and wellness has contributed to the market dynamics of liquid eggs. Consumers are becoming more health-conscious and are seeking nutritious and protein-rich food options. Liquid eggs are a valuable source of high-quality protein and essential nutrients, making them a favorable choice for health-conscious individuals. Furthermore, liquid eggs are often pasteurized, ensuring food safety by eliminating the risk of salmonella and other foodborne illnesses associated with raw eggs. This aspect has further enhanced the demand for liquid eggs in various applications, including bakery, food processing, and foodservice industries.
Liquid eggs, also known as egg products, refer to eggs that have undergone processing to remove their shells and create a homogeneous liquid form suitable for various food applications. This processed form offers convenience, improved food safety, and ease of handling compared to shell eggs. Liquid eggs are typically produced by cracking whole eggs and then subjecting them to pasteurization, homogenization, and, in some cases, additional processing steps such as enzyme treatment or freeze-drying.
The pasteurization process involves heating the liquid eggs to a specific temperature and duration to eliminate harmful bacteria while preserving their nutritional value. This step ensures the safety of the product and extends its shelf life. Homogenization further enhances the liquid eggs' uniformity by breaking down fat globules to create a consistent texture and prevent separation. Enzyme treatment, if employed, can modify the functionality of liquid eggs, such as enhancing foaming or emulsification properties. Lastly, freeze-drying can be utilized to convert liquid eggs into a powdered form, offering extended shelf life, reduced storage requirements, and easier transportation.
The COVID-19 pandemic has had a significant impact on the liquid eggs market. In the initial stages of the pandemic, as lockdown measures were implemented worldwide, there was a surge in demand for liquid eggs. Consumers stocked up on essential food items, including liquid eggs, due to their long shelf life and convenience. This sudden increase in demand put pressure on the supply chain, leading to shortages and price fluctuations.
However, as the pandemic progressed and the foodservice industry faced severe disruptions, the demand for liquid eggs declined sharply. Restaurants, hotels, and cafes were forced to close or operate at limited capacities, resulting in a significant reduction in demand for liquid eggs used in the foodservice sector. This decline in demand posed a challenge for liquid egg producers, who had to pivot their focus towards retail channels to compensate for the loss of foodservice sales.
Liquid eggs eliminate the need for cracking and separating eggs, which can be time-consuming and messy. With liquid eggs, individuals can skip these steps and directly use the product in their recipes, saving valuable time in the kitchen. This is particularly beneficial for busy households, professionals, and individuals with limited cooking skills who still want to enjoy the versatility and nutritional benefits of eggs.
In addition to consumer convenience, liquid eggs also offer time-saving advantages for foodservice establishments and industrial kitchens. These businesses often require large quantities of eggs for various recipes, and cracking and separating individual eggs can be labour-intensive and time-consuming. Liquid eggs, on the other hand, can be easily poured and measured, allowing for quicker and more efficient food preparation. This helps streamline operations, improve productivity, and meet the demands of busy foodservice environments, such as restaurants, hotels, cafeterias, and catering services.
The liquid eggs market faces a significant restraint due to the comparatively shorter shelf life of liquid eggs as opposed to shell eggs. Maintaining the quality and ensuring food safety of liquid eggs necessitates adherence to proper refrigeration and storage conditions. However, this requirement poses logistical challenges, particularly in regions with limited access to robust refrigeration infrastructure.
The need for consistent and appropriate temperature control during distribution and storage adds complexity to the supply chain. In areas where refrigeration facilities are inadequate or unreliable, the transportation and storage of liquid eggs become more challenging, leading to potential quality degradation and increased risk of foodborne illnesses. This limitation hampers the efficient and widespread distribution of liquid eggs, impacting market accessibility and adoption, particularly in regions with inadequate refrigeration support.
The foodservice and catering industry is experiencing an increasing demand for liquid eggs due to several factors. Firstly, liquid eggs offer unparalleled convenience and time-saving benefits. In busy commercial kitchens, where efficiency is key, using liquid eggs eliminates the need for cracking and separating eggs, saving valuable prep time. With liquid eggs, chefs can quickly pour the desired quantity, ensuring consistency in recipes such as scrambled eggs, omelettes, and baked goods. This ease of use allows foodservice establishments to streamline their operations, serving customers faster and more efficiently.
Secondly, liquid eggs provide enhanced food safety, which is of utmost importance in the foodservice industry. Liquid eggs undergo pasteurization, a process that eliminates potential pathogens, such as Salmonella, ensuring a safer product. This is particularly crucial in high-volume food preparation settings where the risk of foodborne illnesses is higher. By using liquid eggs, restaurants, hotels, and catering companies can prioritize food safety and meet strict regulatory requirements, reassuring customers and building trust in their brand.
The study categorizes the liquid eggs market based on vaccine products, form, source, application, and sales channels area at the regional and global levels.
Based on the product, the market is divided into whole eggs, egg whites, egg yolks and scrambled mix. The whole eggs segment is expected to dominate the market share in 2022 in the global liquid eggs market. The whole eggs segment currently dominates the market share in the liquid eggs market. Whole eggs offer a comprehensive nutritional profile, containing essential nutrients such as protein, vitamins, and minerals. Consumers are increasingly prioritizing health and wellness, and whole eggs are considered a wholesome and natural source of nutrition, making them a popular choice in the liquid eggs market. Moreover, whole eggs provide versatility in culinary applications, allowing them to be used in various dishes and recipes, from baked goods to savory preparations. This versatility and flexibility further contribute to the widespread adoption of whole eggs in the liquid eggs market, driving their market share.
The Whole Eggs segment benefits from the growing demand for convenient and time-saving food products. Liquid eggs, made from whole eggs, offer a hassle-free alternative to traditional shell eggs, eliminating the need for cracking and separating eggs. Liquid eggs can be easily poured and used directly in recipes, saving valuable time in food preparation. This convenience factor resonates with busy consumers who seek quick and efficient cooking solutions without compromising on taste or quality. The Whole Eggs segment's ability to cater to this demand for convenience positions it as a leading contender in the liquid eggs market, securing its highest market share over the forecasting period.
Based on the regions, the global liquid eggs market has been segmented across Europe, North America, the Middle East & Africa, Asia-Pacific, and South America. North America is projected to account for the highest market share in 2022. North America boasts a robust and well-established food processing industry that is equipped with advanced technologies and infrastructure. This allows for efficient production, processing, and distribution of liquid eggs, meeting the growing consumer demand. Additionally, North America has a strong culture of convenience and time-saving products, and liquid eggs serve as a convenient option for consumers who seek quick and hassle-free meal solutions.
The global liquid eggs market is highly competitive and characterized by the presence of several key players. These companies operate across various regions and contribute to the overall growth and development of the market. Some of the prominent players in the global liquid eggs market include Cargill, Cal-Maine Foods, Inc., Michael Foods, Inc., Rose Acre Farms, Rembrandt Foods, and Tyson Foods, Inc. These market players engage in strategies such as product innovation, partnerships, acquisitions, and expansions to strengthen their market position. They focus on research and development activities to introduce new and improved liquid egg products that cater to the evolving consumer preferences and demands.
Furthermore, market players actively participate in mergers and acquisitions to expand their product portfolios and geographical reach. These strategic moves help them leverage synergies and gain a competitive edge in the market. Additionally, partnerships and collaborations with suppliers, distributors, and foodservice providers enhance their market presence and enable them to tap into new market segments.
The liquid eggs market is a significant competitor, and extremely cutthroat in the sector are using strategies including product launches, partnerships, acquisitions, agreements, and growth to enhance their market positions. Most sector businesses focus on increasing their operations worldwide and cultivating long-lasting partnerships.
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