As food manufacturers navigate rising ingredient costs, shifting dietary preferences, and growing demand for clean-label options, one ingredient stands out for both its versatility and volatility: eggs. Enter GPI V-Egg—a ready-to-cook, liquid egg alternative made from plant-based ingredients, developed to meet the demands of today’s dynamic food industry.
Whether you're creating savory scrambles or baked goods like pancakes and French toast, V-Egg delivers the same functionality as traditional eggs—without the price swings or allergens.
Eggs are not only a top 9 allergen, but they’re also a historically volatile commodity. According to data from the U.S. Department of Agriculture, egg prices have spiked multiple times over the past few years due to avian influenza outbreaks and supply chain disruptions. In 2022 alone, egg prices increased by over 60%, and in 2025 they remain over 170% higher than pre-pandemic levels.
For food manufacturers, this means unpredictable costs and potential formulation delays. That’s where GPI V-Egg steps in to offer a stable, scalable, and safe solution.
GPI V-Egg is a plant-based, ready-to-cook liquid egg alternative made from functional ingredients, natural flavors, and plant-derived color. It’s designed to replace whole eggs in a wide variety of applications—from savory breakfast dishes to baked goods.
🌱 100% Plant-Based
🧪 Allergen-Free (No dairy, soy, or animal products)
🍳 Ideal for Scrambles, Quiches, and Omelets
🍰 Functional in Baked Goods (binding, moisture retention, air cell structure)
V-Egg’s versatility makes it a powerful ingredient in both foodservice and CPG manufacturing. Here’s how it performs across categories:
Scrambled “Eggs”: Whip up satisfying, fluffy scrambles with a clean plant-based label.
Omelets and Quiche: Holds its shape and offers a savory egg-like texture for fully vegan breakfast offerings.
Vegan Brioche French Toast: V-Egg replaces eggs both in the brioche dough and the custard-style coating, delivering rich color and satisfying texture.
Moist, Tender Pancakes: Its moisture-retention properties ensure pancakes are soft, fluffy, and never dry.
V-Egg also serves as an effective egg substitute in baking, helping manufacturers develop egg-free cakes, muffins, and cookies with reliable structure and volume.
As more consumers seek allergen-free, vegan, and clean-label options, V-Egg helps brands expand their reach while reducing formulation complexity. Because it contains no top allergens, V-Egg is safe for schools, foodservice, and manufacturers looking to simplify labels and meet regulatory compliance.
| Feature | Traditional Egg Powder | GPI V-Egg |
|---|---|---|
| Price Stability | ❌ Volatile | ✅ Stable |
| Allergen-Free | ❌ No | ✅ Yes |
| Savory & Sweet Applications | ✅ | ✅ |
| Vegan | ❌ | ✅ 100% |
From cost predictability to functional flexibility, V-Egg is more than an egg alternative—it’s a modern solution for processors who want to innovate without compromise. Whether you're targeting the plant-based market or simply looking to improve your bottom line, GPI V-Egg offers the performance you need with the consumer-friendly profile today’s buyers demand.
Interested in trying V-Egg?
Contact us at GPI@gpiglobal.com to request a sample and start developing your next egg-free innovation.