The latest report by IMARC Group, titled “Europe Egg Powder Market Report by Type (Whole Egg Powder, Yolk Egg Powder, White Egg Powder), End Use (Bakery Sauces, Dressings and Mixes, and Others), and Country 2024-2032“, The Europe egg powder market size reached US$ 597.2 Million in 2023. Looking forward, IMARC Group expects the market to reach US$ 1,116.6 Million by 2032, exhibiting a growth rate (CAGR) of 6.98% during 2024-2032.

Egg powder is a versatile food ingredient created by drying and pulverizing eggs into a fine powder form. It is made by breaking eggs, separating the yolks and whites, and then drying them through methods like spray drying or freeze-drying. The resulting powder retains the nutritional value and flavor of fresh eggs but offers several advantages in terms of storage, handling, and shelf life. Egg powder is rich in protein, vitamins, and minerals, making it a valuable ingredient in various food applications. It is commonly used in baking, where it serves as a convenient substitute for fresh eggs, providing moisture, structure, and leavening properties to baked goods like cakes, muffins, and bread. In addition to baking, egg powder is found in various food products such as instant mixes, pasta, and processed foods. It also offers ease of transportation and handling compared to fresh eggs, making it a valuable resource in both domestic and commercial kitchens. At present, egg powder is gaining immense traction among food manufacturers seeking longer-term ingredient storage without sacrificing quality across Europe due to its extended shelf life.

For an in-depth analysis, you can refer sample copy of the report:

Europe Egg Powder Market Trends and Drivers:

The Europe egg powder market is primarily driven by the growing demand for convenient and shelf-stable food products, as egg powder offers an easily accessible source of high-quality protein for food manufacturers. Additionally, escalating concerns over food safety and the need for extended shelf life in various food products has accelerated the adoption of egg powder as a safe and versatile ingredient. Moreover, the rise in health-conscious consumers seeking protein-rich and low-fat dietary options has catalyzed market growth, as egg powder is a healthy and versatile source of nutrition. Apart from this, the rising use of egg powder by the bakery and confectionery industry in various applications, such as baking mixes and desserts, is propelling market growth. Furthermore, the rising convenience of egg powder in the foodservice and catering industries that allows efficient food preparation is contributing to market growth.

Report Segmentation:

The report has segmented the market into the following categories:

Breakup by Type:

  • Whole Egg Powder
  • Yolk Egg Powder
  • White Egg Powder

Breakup by End Use:

  • Bakery
  • Sauces, Dressings and Mixes
  • Others (Desserts, Dietary Supplements, Pharma, etc.)

Breakup by Country:

  • Germany
  • France
  • United Kingdom
  • Italy
  • Spain
  • Others

If you need specific information that is not currently within the scope of the report, we will provide it to you as a part of the customization.

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