The global market for Precision Fermentation Egg Alternatives is expected to grow from $57.8 million in 2024 to $890 million by 2031, at a CAGR of 51.5%. This growth is driven by increasing demand for animal-free proteins, functional performance in food processing, and concerns around sustainability and allergen-free products. Precision fermentation enables the production of egg proteins, such as ovalbumin, using engineered microbes without animal-derived inputs. Leading companies in this market include Onego Bio, OTRO, The Every Company, OsomeFood, and ProteinDistillery. The market is segmented by application into baking, confectionery and beverages, and other food uses, and by product type into ovalbumin and other functional egg proteins. The Asia-Pacific region is projected to exhibit substantial growth due to expanding consumer interest in sustainable proteins and a surge in precision fermentation R&D. Key trends in 2025 include rapid growth in clean label and animal-free demand, avian flu-driven supply shocks and price volatility, and scaling from pilot to commercial production and investment surge. Regulatory momentum in North America and Europe is also supporting the growth of this market.
The global market for precision fermentation-based egg alternatives is projected to expand at a compound annual growth rate of 51.5%.
