Report : Asia Pacific Egg White Powder Market Forecast to 2028- COVID-19 Impact and Regional Analysis- by type (High-Whip and High Gel) and Application Food and Beverages (Bakery and Confectionery, Dairy and Frozen Desserts, Beverages, Meat and Meat Substitutes, and Others), Personal Care, and Others)
At 5.8% CAGR, the Asia Pacific Egg White Powder Market is speculated to be worth US$ 1,037.38 million by 2030, says Business Market Insights
According to Business Market Insights research, the Asia Pacific Egg White Powder Market was valued at US$ 697.56 million in 2023 and is expected to reach US$ 1,037.38 million by 2030, registering a CAGR of 5.8% from 2023 to 2030. Increasing Use of Egg White Powder in Cosmetic and Pharmaceutical Products are the critical factors attributed to the Asia Pacific egg white powder market.
Egg white powder is extensively used in the food processing industry as a polyfunctional ingredient because of its foaming, thickening, gelling, emulsifying, coloring, and flavoring attributes. These characteristics of egg white powder help modify the organoleptic and technological properties of several food products. Eggs and egg products also provide high-quality protein content. However, egg and liquid egg white used in food products come with several challenges, such as limited shelf life, storage issues, breakage of eggs, and risk of contamination. Thus, the functional advantages of egg white powder help overcome these challenges. Egg white powder is generally well-tolerated and has a lower risk of triggering allergies than other protein sources—such as dairy or soy. Spray-dried egg white powder provides extended shelf-life to the finished product. Powdered egg white powder has a shelf life of 18 months and can be extended to 5–10 years, if sealed properly and stored in a cool and dry place; the powder does not require refrigeration. Compared to liquid eggs, the powder obtained from egg whites requires less storage space and offers the convenience of material handling and transportation. Furthermore, using egg white powder eliminates the risk of breakage and spillage during food processing, along with lowering the risk of contamination and foodborne diseases. It also offers an economic advantage compared to liquid egg white or raw eggs.
In the bakery industry, egg white powder is increasingly used for its foaming and gelling properties. The powdered egg white acts as a foam stabilizer and provides texture to the baked goods. Confectionary producers are considered the only consumers of pan-dried egg white powders, and they use them while preparing aerated confectioneries (such as nougat), owing to their anti-crystallizing properties. Due to its gelling characteristics, this powder is also used in preparing meat and fish products, such as surimi. Moreover, powdered egg white is widely used to prepare a host of dessert items—including chocolate mousse and meringues. Therefore, the functional advantages of egg white powder are fueling the Asia Pacific Egg White Powder Market.
On the contrary, volatility in prices of eggs hampers the Asia Pacific egg white powder market.
Based on type, the Asia Pacific egg white powder market is segmented into high-whip and high gel. The high-whip segment held 57.1% share of Asia Pacific Egg White Powder Market in 2023, amassing US$ 398.18 million. It is projected to garner US$ 584.04 million by 2030 to expand at 5.6% CAGR during 2023–2030.
Based on application, the Asia Pacific egg white powder market is segmented into food and beverages, personal care, and others. The food and beverages segment held 83.7% share of Asia Pacific Egg White Powder Market in 2023, amassing US$ 583.80 million. It is projected to garner US$ 870.66 million by 2030 to expand at 5.9% CAGR during 2023–2030.
Based on country, the Asia Pacific Egg White Powder Market has been categorized into the Australia, China, India, Japan, South Korea, and the Rest of Asia Pacific. Our regional analysis states that the Japan captured 44.7% share of Asia Pacific Egg White Powder Market in 2023. It was assessed at US$ 311.58 million in 2023 and is likely to hit US$ 446.42 million by 2030, exhibiting a CAGR of 5.3% during the forecast period.
Key players dominating the Asia Pacific egg white powder market are AgroEgg Pte Ltd; Egg Domain Pty Ltd; Netto Industria De Alimentos Ltda; Foodchem International Corp; OVODAN International AS; Ovostar Union NV; Parmovo Srl; Taiyo Kagaku Co Ltd; and Taj Agro International; Venky’s among others.
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