Egg Processing Market By Product Type (Liquid Egg Products, Dried Egg Products, and Frozen Egg Products), By Processing Type (Pasteurization, Homogenization, Spray Drying, Freezing, Filtration, Evaporation, and Separation), By Application (Bakery & Confectionery, Food & Beverage, Dairy Products, Snacks & Savory, Pharmaceuticals & Nutraceuticals, Cosmetics & Personal Care, and Animal Feed Additives), By Source (Hen Eggs, Duck Eggs, Quail Eggs, and Others), and By Distribution Channel (Direct Sales, Retail Sales, and Institutional Sales), Global Market Size, Segmental analysis, Regional Overview, Company share analysis, Leading Company Profiles And Market Forecast, 2025 – 2035

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What trends will shape Egg Processing Market in the coming years?

The Egg Processing Market accounted for USD 36.98 Billion in 2024 and USD 39.09 Billion in 2025 is expected to reach USD 68.04 Billion by 2035, growing at a CAGR of around 5.7% between 2025 and 2035. The egg processing market is the process of handling, conversion, and packaging of eggs on an industrial scale into relevant processed products, e.g., liquid eggs, egg powder, frozen eggs, and specialty-based ingredients of egg products. The food and beverage industry, bakeries, confectioneries, and the pharmaceutical industry use these products widely. Processing is useful in extending the shelf life of eggs, minimising spoilage in eggs, and simplifying their commercial use. Its market is facilitated by the rise in the demand for protein-rich products, urbanisation, and the evaluation of food safety. The market is also being aided by the advancement in technology with regard to automation and packaging.

What do industry experts say about the Egg Processing market trends?

“Adopting JBT’s Ohmic Heating system… was a strategic decision, aligning perfectly with their sustainability goals.”

• Carlos Fernandez, Sustainability Advisor, JBT (Ohmic Heating)

“Artificial intelligence can predict broiler performance… and optimize processing schedules to increase efficiency and reduce costs.”

• Vincent Guyonnet, DVM, PhD, Poultry Expert

Which segments and geographies does the report analyze?

What are the key drivers and challenges shaping the Egg Processing market?

Does rising protein demand increase egg processing market growth?

The increasing demand for protein is a strong and fascinating factor in the egg processing market because eggs are a rich and affordable source of high-quality protein. As health levels are rising and people all over the world are moving towards protein-based diets, consumers are inclined towards processed and easily administered free egg products available in the form of liquid eggs, egg powders, and ready-to-eat egg products. The United States Department of Agriculture, or USDA, reported that the average amount of eggs consumed by the US population had reached approximately 279 eggs per capita in 2023, a consistent upward trend in the past few years, which can certainly be attributed to the current interest in protein products.

The Food and Agriculture Organisation (FAO) points out that the global protein consumption has grown by more than 20% during the last decade, which prompted producers to innovate and increase the scale of production of egg processing. The elderly population and the sports people who are fond of food sources that are protein-rich are also contributing to this expansion. The growing need for protein has a direct relation to the growing activities of the egg processing market, which involves new products and better processing methods.

Is growing bakery sector boosting demand for liquid eggs?

The rising bakery industry is a great force behind demand in liquid eggs because of the easy accessibility and uniformity of quality that liquid eggs are offering in the big-time baking industry. The Food and Agriculture Organisation (FAO) and the United States Department of Agriculture (USDA) reflect that consumption of eggs has continued to increase across the globe as consumers demand high-protein and convenient ingredients. In India, a sustained growth in the production of eggs was reported by the Ministry of Agriculture and Farmers Welfare, with more than 100 billion eggs being produced in recent years due to the increasing domestic demand of food processing industries, including bakeries.

Shell eggs are not preferred since the bakery products need uniformity and safety, and so consumption of shell eggs has been replaced by the consumption of liquid eggs, as large batches of these products can be produced efficiently and at lower costs. Moreover, research in universities, including Penn State, reports that liquid eggs extend shelf life and food quality and thereby suit the growing bakery industry. This is especially true in cities where bakery chains and commercial bakeries are rapidly expanding, which gives the liquid egg market the push to expand as well in the same proportion as its growth in the industry.

Are storage and refrigeration challenges restricting market expansion possibilities?

The issues of storage and refrigeration are major factors that limit the growth of the egg processing market, especially in countries whose infrastructure lacks a cold chain. According to the Food and Agriculture Organisation (FAO) and research by agricultural universities, eggs are very perishable, and to ensure they are kept in good condition and remain safe, they must be kept under a consistent temperature between 4°C and 7°C.

In India, the National Dairy Development Board (NDDB) points out that about 10-15% of the eggs are spoiled during transportation and processing because of a lack of adequate refrigeration resources, particularly in semi-urban and rural locations. Due to insufficient cold storage and refrigerated transportation, wastage is even higher, the shelf life is also reduced, and quality is lost, which demotivates mass production and marketing.

 The affordability of energy and erratic electric power make it even more difficult to retain cold chain systems. All these aspects reduce the scale and market penetration of the egg processing market. To break these barriers and to achieve a sustainable market, it is important to invest in a strong cold chain infrastructure, as advised by agricultural extension services and government reports.

Is innovation in packaging extending shelf life of processed eggs?

Packaging innovativeness is helping in the prolongation of the shelf life of processed eggs, which is essential for food waste reduction and food safety. A study by the Tamil Nadu Veterinary and Animal Sciences University (TANUVAS) has shown that application of chitosan-based coating laced with silver nanoparticles on the egg tray can enhance the shelf life up to two weeks by lowering bacterial contamination of such eggs by pathogens such as Salmonella and E. coli.

A study published by the National Center of Biotechnology Information (NCBI) has shown that eggs can be stored for more than three weeks without refrigeration when covered with a multilayer edible coating. Further, the biodegradable packaging shelf materials that the universities have been putting under test (like the Latvia University of Life Sciences and Technologies) have proved to be effective in lengthening the life of the pasteurised products of eggs by suppressing the growth of microbes. These inventions are aided by scholarly studies, in which they address the importance of packaging solutions to improve egg preservation levels while still addressing the issue of sustainability and minimizing losses in the egg processing industry.

Can plant-based technology enhance egg substitute product development opportunities?

Plant-based technology provides the potential to increase the development of egg substitute products further in the egg processing market with long-term sustainability, elimination of allergic potential, and cholesterol-free food bases. As more consumers pressure producers to make vegan and health-friendly products, animal-free eggs are on the rise, with mung beans, chickpeas, and soy-based foods being their common ingredients.

The U.S. Department of Agriculture (USDA) also noted that plant protein is known to benefit the environment and uses up to 88% less water and contributes to 46% fewer greenhouse gases in comparison to animal-based protein. It has also increased regulatory acceptance of the plant-displayed alternatives of eggs, with the Food and Drug Administration (FDA) approving a number of milk-based alternatives.

The innovations allow manufacturers to serve more consumers, including those with egg allergies or special diets, and to comply with sustainability requirements on a worldwide level. Therefore, plant-based technology with its product diversification minimises them and helps the egg processing market to become environmentally sustainable and health-oriented.

What are the key market segments in the Egg Processing industry?

Based on the product type, the Egg Processing Market is classified into Liquid Egg Products, Dried Egg Products, and Frozen Egg Products. Liquid egg products take the largest and dominant position among the products in the egg processing market. This is due to their convenience, shelf life that is far more extended than that of fresh eggs, and also their applicability in both the commercial food-producing industry and homes. Food Pantry Dried ingredients are used in bakeries, the foodservice sector, and processed foods because of the convenience in mixing and the stable quality of food.

Liquid incarnations of ash are commonly used in bakeries, foodservice businesses, and processed goods since the liquid is easier to work with and has uniform quality. They are used to facilitate mass production processes in the manufacturing industry, hence making them very popular in the expanding food processing industry across the world. Such high demand makes the liquid egg products the dominant sector in the egg processing market.

Based on the Processing Type, the Egg Processing Market is classified into Pasteurization, Homogenization, Spray Drying, Freezing, Filtration, Evaporation, and Separation. In the egg processing market, the pasteurisation method is the most important and dominating type of processing. The pasteurisation process keeps the products associated with eggs affordable, safe, and with a longer shelf life due to its effectiveness in destroying detrimental germs such as Salmonella without reducing their nutritional value. It is a vital process for the liquid and frozen egg products, rendering them salable, edible, and usable in food processing. With growing food safety standards and consumer preference to buy hygienic products, pasteurisation has been the hallmark of egg processing across the globe.

Which regions are leading the Egg Processing market, and why?

The North American egg processing market is leading due to superior food processing technology, consumer preference for convenience food, and robust regulatory measures that guarantee the safety and quality of the products. The area boasts well-developed infrastructure to facilitate massive poultry rearing, hence stable delivery of raw eggs to the processing plant at a low cost. Increasing health awareness among consumers is also fuelling the demand for protein-rich ready-to-use products like liquid eggs, powdered eggs, and egg-based ingredients in the baking and food service sectors.

The consumer market in North America is well established, and the global foodmakers that have entered the region and invested in automation and innovations will further fuel the market. The high-protein diet and functional foods, especially within the United States and Canada, are on the rise, which contributes to stable market growth. The high potential of export and the stable network of supply chains also add to the horsepower of North America dominating the global egg processing market.

The Asia-Pacific egg processing market is growing due to the below important factors. The high demand for convenient, processed egg products in countries such as China, India, and Japan has been caused by rapid urbanisation and growing disposable incomes. The region also has a large population base, which provides the region with a stable and expanding market of consumers. Advances in technology and investment in modern food processing infrastructure have improved production capacities and efficiency.

Furthermore, the increased popularity of food high in protein and education regarding the nutritional value of eggs contribute to the market. The availability of products and their quality are augmented with supportive policies of the government and the increasing logistics cold chain. The combination of all these factors makes Asia Pacific one of the major centres of egg processing around the world.

What does the competitive landscape of the Egg Processing market look like?

The egg processing market is highly competitive and has the presence of both independent and large multinational companies. Major players (Cal-Maine Foods, Rembrandt Enterprises, and Eurovo S.r.l.) have established themselves with the help of the constant development of their products and the addition of developing markets. Some egg industries, such as Interovo Egg Group and SKM Egg Products, specialise in improvements on the technological front and sustainability in their processing processes, which resonate with ever-increasing consumer demands in terms of quality and traceability.

The recent trends have involved strategic alliances and expansions in capacity, with companies investing in automating systems and environmentally friendly processing systems to enhance efficiency and minimise impact on the environment. Besides, equipment manufacturers, including Pelbo and CTB, Inc., are improving their lines in favour of supporting the needs of egg professionals evolving all over the globe. This dynamic nature promotes the pursuit of betterment and readiness to cope with the changes in market trends and regulatory requirements.

Egg Processing Market, Company Shares Analysis, 2024

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Which recent mergers, acquisitions, or product launches are shaping the Egg Processing industry?

• In April 2025, Cal-Maine Foods, a leading U.S. egg producer, announced the $258 million acquisition of Echo Lake Foods. Echo Lake Foods manufactures prepared egg products like egg patties, omelets, waffles, and liquid eggs. This acquisition strengthened Cal-Maine Foods’ prepared foods segment.
• In January 2025, Pete & Gerry’s Organics bought Farmers Hen House in Iowa. The company, known for organic and pasture-raised eggs, added 90 family farms through the deal. They also gained a modern processing facility. This purchase expanded their presence in the Midwest and increased processing flexibility.

Report Coverage:

By Product Type

• Liquid Egg Products
• Dried Egg Products
• Frozen Egg Products

By Processing Type

• Pasteurization
• Homogenization
• Spray Drying
• Freezing
• Filtration
• Evaporation
• Separation

By Application

• Bakery & Confectionery
• Food & Beverage
• Dairy Products
• Snacks & Savory
• Pharmaceuticals & Nutraceuticals
• Cosmetics & Personal Care
• Animal Feed Additives

By Source

• Hen Eggs
• Duck Eggs
• Quail Eggs
• Others

By Distribution Channel

• Direct Sales
• Retail Sales
• Institutional Sales

By Region

North America

• U.S.
• Canada

Europe

• U.K.
• France
• Germany
• Italy
• Spain
• Rest of Europe

Asia Pacific

• China
• Japan
• India
• Australia
• South Korea
• Singapore
• Rest of Asia Pacific

Latin America

• Brazil
• Argentina
• Mexico
• Rest of Latin America

Middle East & Africa

• GCC Countries
• South Africa
• Rest of Middle East & Africa

List of Companies:

• Cal‑Maine Foods, Inc.
• Rose Acre Farms
• Rembrandt Enterprises, Inc.
• Wabash Valley Produce, Inc.
• Eurovo S.r.l.
• Interovo Egg Group B.V.
• IGRECA S.A.
• Ovobel Foods Limited
• SKM Egg Products Exports (India) Ltd.
• Actini Group
• Moba B.V.
• Sanovo Technology Group
• Pelbo S.p.A.
• Interovo Egg Group
• CTB, Inc.

Frequently Asked Questions (FAQs)