Egg Protein Market Size & Share Analysis - Growth Trends And Forecast (2025 - 2030)

Global Egg Protein Market Trends and Insights

Rising consumer focus on high-quality, complete protein sources

The growing focus on consuming high-quality, complete protein sources is driving global demand for egg protein. According to the International Food Information Council Food and Health Survey 2024, 71% of Americans were actively trying to increase their protein intake, a trend that continues to gain momentum^{[1]Source: International Food Information Council, "2024 IFIC Food and Health Survey", ific.org}. Egg protein is highly valued because it contains all nine essential amino acids, making it a superior option compared to most plant-based proteins. It also matches whey protein in supporting muscle recovery, which enhances its popularity in the performance nutrition segment. To cater to diverse consumer needs, brands are creating hybrid products that combine egg and whey proteins. These blends are particularly appealing to lactose-intolerant consumers while maintaining high leucine content. Companies like Naked Nutrition are focusing on premiumization by offering clean-label products, such as their Naked Egg Powder range, which targets health-conscious and high-protein consumers. 

Demand for lactose-free and dairy-free protein sources

The demand for lactose-free and dairy-free protein sources is increasing, driving the popularity of egg protein as a viable alternative. According to the National Institute of Diabetes and Digestive and Kidney Diseases, as of August 2025, around 68% of the global population experiences lactose malabsorption^{[2]Source: National Institute of Diabetes and Digestive and Kidney Diseases, "Definition & Facts for Lactose Intolerance", niddk.nih.gov}. This makes egg protein an excellent alternative for individuals with sensitive digestion. Egg protein is naturally lactose-free and contains minimal carbohydrates, making it an ideal substitute for whey protein in products such as ready-to-drink shakes, protein bars, and other convenient formats. While approximately 88 million people globally, or about 1.1% of the population, identify as vegan as of June 2025, according to the World Animal Foundation, the much larger groups of flexitarians and those avoiding dairy are driving significant demand for egg-based protein products^{[3]Source: World Animal Foundation, "How Many Vegans Are in the World in 2025? Latest Vegan Stats", worldanimalfoundation.org}. In urban markets across the Asia-Pacific region, a growing trend is emerging among consumers opting for egg-based protein waters and sachets, largely driven by the rise in on-the-go consumption. 

Increasing preference for natural foaming agents in bakery and confectionery

The growing demand for natural foaming agents in bakery and confectionery products is significantly boosting the use of egg protein. Compounds like ovalbumin and ovomucin in egg protein provide excellent foaming stability, making them ideal for creating products such as meringues, nougats, and marshmallows without relying on artificial additives. In Europe, confectioners are increasingly replacing gelatin with egg white protein to cater to consumers who prefer avoiding certain animal-derived ingredients but still expect traditional textures in their products. This shift is further supported by innovation, including a 2024 European patent that introduces a method to improve foam stability using natural antioxidants, which also extends shelf life without the need for preservatives. In North America, artisan bakeries are adopting pre-pasteurized liquid egg whites to streamline operations, reduce labor, and address safety concerns associated with handling raw shell eggs. 

Focus on animal welfare and high-performance livestock diets

The increasing focus on animal welfare and the need for high-performance livestock diets are driving the demand for egg protein. Farmers and producers are turning to egg protein because it is nutrient-dense, highly digestible, and supports healthier animal growth while reducing the reliance on synthetic additives. Egg protein offers a complete amino acid profile, enhancing feed efficiency in poultry, aquaculture, and companion animals. This helps farms meet welfare standards by promoting better gut health, reducing stress, and boosting immunity in animals. Producers are increasingly adopting clean-label feed solutions. Many global feed companies now offer premixes enriched with egg protein, designed to enhance nutrient absorption and reduce mortality rates, particularly in programs aimed at reducing antibiotic use. The growing implementation of welfare certifications and retailer audits is further encouraging farms to use natural and functional proteins.

Growing competition from plant-based and alternative proteins

The egg protein market is facing increasing challenges from plant-based and alternative proteins, such as those derived from peas, soy, and rice, as well as precision-fermented options. These alternatives are priced 15% to 25% lower than egg protein in key markets, such as North America and Europe, making them more attractive to cost-conscious consumers. The adoption of plant-based proteins is growing rapidly, with 59% of United States households purchasing plant-based foods in 2024, according to the Good Food Institute^{[4]Source: Good Food Institute, "U.S. Retail Market Insights for the Plant-Based Industry", gfi.org}. This shift in consumer preferences is reducing demand for animal-derived proteins, including egg protein. The introduction of animal-free recombinant ovalbumen, which was approved by the Food and Drug Administration in 2024 for use in baked goods, is intensifying competition. This innovation allows vegan brands to replicate the functional properties of egg protein.

Regulatory limitations on the use of egg protein in infant food and medical nutrition

Regulatory restrictions on using egg protein in infant food and medical nutrition significantly hinder market growth. Both the European Food Safety Authority and the Food and Drug Administration classify egg proteins as major allergens, requiring clear labeling and effectively prohibiting their intentional inclusion in infant formula. These regulations are in place to ensure the safety of vulnerable groups, such as infants and high-risk individuals, as even minimal exposure to allergens can lead to severe reactions. Similarly, many enteral nutrition products, designed for patients with weakened immune systems, cancer patients, or those with compromised digestive systems, often avoid egg protein. Manufacturers in these segments prioritize hypoallergenic ingredients to reduce the risk of adverse effects. Consequently, egg protein producers are unable to tap into two of the fastest-growing and high-value nutrition markets. 

Segment Analysis

By Product Type: Whole Egg Retains Scale, Egg White Accelerates

Whole egg protein was the largest contributor to global revenues in 2024, accounting for 45.38% of the market. This is because it provides a balanced nutritional profile and is highly versatile, making it suitable for a wide range of food products such as baked goods, pasta, sauces, and ready meals. Manufacturers prefer whole egg protein due to its cost-effectiveness and its ability to perform essential functions, such as adding structure, emulsifying, and improving browning, without requiring additional ingredients. Its compatibility with large-scale production processes and the increasing demand for clean-label packaged foods have further strengthened its position in the market.

Egg white protein is expected to grow at a faster rate, with a projected CAGR of 6.78% from 2025 to 2030. This growth is largely driven by its rising popularity among health-conscious consumers and those with active lifestyles. Its fat-free nature, easy digestibility, and high leucine content make it an ideal choice for muscle recovery and enhancing physical performance. It offers a balanced nutritional profile and is highly versatile, making it suitable for a wide range of food products, including serving as a great non-dairy protein alternative for individuals with lactose intolerance. The increasing use of egg white protein in products like ready-to-drink shakes, single-serve sachets, and premium bakery items is anticipated to drive its demand, making it one of the fastest-growing segments in the market.

Note: Segment shares of all individual segments available upon report purchase

By Source: Powder Remains the Workhorse, Liquid Gains Momentum

Egg protein powder accounted for 74.55% of the global volume in 2024, mainly due to its long shelf life, ease of storage, and suitability for transportation. With a shelf life of up to 24 months and stability at room temperature, it is highly preferred for international trade. Its low moisture content ensures consistent performance in various products, including protein bars, bakery mixes, ready meal coatings, and animal feed. Manufacturers also benefit from its cost-effectiveness in logistics and its compatibility with automated production systems, making it the most commonly used form of egg protein across industries.

Liquid egg protein products are projected to grow at a 6.34% CAGR from 2025 to 2030, driven by their increasing use in foodservice, artisanal baking, and protein beverage production. Liquid egg protein is valued for its superior functional properties, including whipping, foaming, and gelling, which are essential for premium confectionery and commercial kitchen applications. It also offers operational advantages, including reduced processing time and eliminating the need for rehydration, which enhances efficiency. As the demand for ready-to-drink shakes, refrigerated desserts, and convenience-focused meal solutions rises, liquid egg protein is expected to capture a growing share in applications that prioritize freshness and specialized functionality.

By Application: Food and Beverage Dominates, Pharma and Supplements Scale Quickly

The food and beverage sector accounted for 68.93% of the total demand in 2024, making it the largest consumer of egg protein. Egg protein is widely used in this sector because it improves food texture, stabilizes mixtures, and acts as an emulsifier, foaming agent, and gelling agent. These properties make it a preferred ingredient in products such as mayonnaise, confectionery, ready-to-eat meals, and sports nutrition items. Manufacturers choose egg protein for its natural, clean-label appeal and reliable performance. The growing popularity of high-protein snacks, innovative bakery products, and functional beverages continues to drive its demand, ensuring its dominance in the food and beverage sector.

The pharmaceuticals and dietary supplements segment is projected to grow at the fastest rate, with a CAGR of 6.46% through 2030. Egg protein is increasingly used in products such as capsules, powders, and medical nutrition due to its high nutritional value and ease of digestion. It is particularly beneficial for muscle recovery, supporting the health of older adults, and addressing specific dietary needs. As consumers focus more on clinical nutrition, immunity-boosting supplements, and personalized wellness products, the demand for egg protein in this segment is expected to rise significantly. This trend positions the pharmaceuticals and dietary supplements segment as a key growth driver in the global egg protein market.

Note: Segment shares of all individual segments available upon report purchase

Geography Analysis

In 2024, North America accounted for 36.23% of the total revenue, driven by major companies such as Cal-Maine Foods and Rose Acre Farms, which have strong control over their supply chains and ensure high product traceability. The region benefits from a well-established sports-nutrition culture, large-scale industrial bakeries, and strict Food and Drug Administration standards that maintain steady demand. Canada is shifting toward cage-free egg production to meet retailer deadlines, while Mexico leverages its lower labor costs to process eggs for United States importers. Although growth in the region is slowing due to market saturation, the increasing demand for cage-free and organic products continues to drive value growth.

The Asia-Pacific region is projected to grow at the fastest rate globally, with a CAGR of 7.51% through 2030. In China, new 2024 guidelines promoting high-digestibility starter proteins are boosting the use of egg protein in broiler feed diets. Countries like India, Indonesia, and Thailand are making significant investments in spray-drying facilities and cold-chain logistics to meet the growing demand for bakery and sports nutrition products. Japan, which has the highest per-capita egg consumption in the world, continues to see strong demand for liquid egg whites used in confectionery. Additionally, Australia’s cage-free and organic certifications are gaining premium value in export markets like Japan and South Korea, strengthening trade within the region

In Europe, strict animal welfare and clean-label requirements are pushing suppliers such as Eurovo and Ovostar Union to focus on cage-free, organic, and environmentally sustainable products. While European Food Safety Authority regulations on allergen labeling and infant formula limit some opportunities, demand remains strong in the sports-nutrition, bakery, and confectionery sectors. Eastern European producers are taking advantage of lower costs while meeting European standards, supplying egg powder to Western processing facilities. In South America, Brazil leads the market by integrating egg protein into premium poultry feed. Meanwhile, the Middle East and Africa are emerging markets, driven by halal certification initiatives in Gulf countries and increasing local processing capabilities in South Africa and Nigeria, despite challenges in cold-chain infrastructure.