Plant-based egg replacement offers alternative to shortages in the global food industry

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In an April 2025 press release, Crespel & Deiters Food USA, producers of wheat starches and wheat proteins in Europe, announced that the company has introduced a stabilizing compound to replace egg and dairy in baked goods which may be a solution for egg shortages in the U.S. Avian influenza has driven up egg prices across the states and disrupted supplies, the press release noted. The new plant-based compound, called Lory Stab, addresses the shortages and offers nutritional benefits while also focusing on taste and texture.

According to the company, the technically treated raw materials in Lory Stab support dough stability and can be used in plant-baked goods that do not use baking powder, including muffins, pound cakes, cake bases, waffles, and more. Furthermore, using Lory Stab still results in the characteristic shape of muffins claims Crepsel & Deiters. Its neutral flavor profile also allows for the addition of flavor components for sweet and savory products, plus it has less fat than similar egg-based products.

“We are proud that Lory Stab counters the current egg crisis and subsequent supply chain problems by providing a nutritionally sound, plant-based alternative,” stated Norbert Klein, head of research and development at Crespel & Deiters Group, in the press release. “Our future-proof solution addresses current consumer demand for top-quality, plant-based alternative products with optimal taste and texture. We also offer an expert consultancy service for manufacturers that includes formulation support and advice on production processes.”

In addition to offering manufacturers a cost-effective substitute to eggs, Lory Stab has an extended shelf life, benefitting waste reduction and inventory management.