A new online directory called EggsChange has launched to connect food manufacturers with egg reduction and replacement ingredients from suppliers worldwide, positioning itself as a single searchable resource for a category under pressure from avian influenza outbreaks and price volatility.
The platform lists ingredient solutions from suppliers across the world, with filters intended to speed sourcing decisions and a bookmarking function for shortlisting products by application. Supplier registration is free and self-managed, and the operator states there is no advertising, no membership fees, and no paid placement. A Knowledge Hub carries insights, event listings, and community-submitted content on egg replacements.
Products already listed include faba bean and tapioca blends, sunflower proteins, aquafaba-based systems, yeast proteins, and fermentation-derived options, spanning bakery, sauces, dessert, and meat alternative applications. Suppliers represented on the directory range from ingredient distributors to specialist protein producers.
Who is behind the platform
EggsChange is operated by Reading Scientific Services Ltd (RSSL), a contract research and product development organisation based at the Reading Science Centre in Berkshire, UK. RSSL was formed in 1987 out of Cadbury Schweppes research and development and is a wholly owned subsidiary of Mondelēz International.
The directory is funded by Coefficient Giving, the philanthropic organisation formerly known as Open Philanthropy, which is named alongside RSSL. Coefficient Giving has directed more than $5 billion in grants since 2014 and is one of the largest funders of farm animal welfare work globally, with a funding line dedicated to accelerating alternatives to animal-based foods including eggs.
The platform frames its arrival against a shift in how the industry treats a long-standing staple. “Not so long ago, it would have been almost impossible to imagine baking cakes without the use of eggs. Or manufacturing a creamy mayonnaise that didn’t contain this traditional emulsifying ingredient. But not anymore, times have changed.”
