Eggs are riding the protein boom, emerging as a low-cost, nutrient-dense staple driving global demand. In fact, eggs’ popularity is expected to grow 22% in the coming decade.
For years, eggs got a bad rap in health circles, suspected of contributing to high blood cholesterol. But in recent years, research has indicated rather than driving up cholesterol, moderate egg consumption actually has little effect on lipids and no impact on heart disease or stroke.
“Quail eggs and chicken eggs are a great source of [protein],” Brittney Miller, president of Manchester Farms, told The Food Institute. “Eggs are the purest form with no man-made changes and a whole food rich in nutrients, vitamins and minerals that many people are deficient in.
“Per pound quail eggs and chicken eggs are less expensive than meats, but they’re also faster to eat, lower in fat and more pure.”
With the global market currently estimated at $352.2 billion, Grand View Research is predicting value to reach $585.4 billion by 2033 while RaboResearch and the World Egg Organization see the market growing 22% by 2036, spurred by demand in Asia, Africa and Latin America.
“The acceptance of ready-to-eat meals, protein snacks, and fortified food products has boosted the use of egg-based ingredients across retail and foodservice sectors, strengthening their position as a preferred and versatile source of functional nutrition,” Grand View said.
Registered dietitian Jennifer Pallian says the increase in egg consumption is about value and practicality.
“Eggs are widely viewed as an affordable, flexible protein that works in many dishes and dietary patterns, and they deliver a strong nutritional bang for the price. They provide high-quality protein along with lutein, zeaxanthin, choline, and several vitamins, and people who eat eggs are more likely to meet recommended intakes of folate and vitamins A, E, and B12,” Pallian said.
Eggs’ renaissance is part of the fitness-spawned protein craze, the social media trend espousing the belief that the more protein consumed, the better.
“Calorie-for-calorie, eggs cost significantly less than many other animal proteins, like meat, poultry or fish, which helps explain their growing appeal as consumers look for foods that stretch further without sacrificing nutrition,” Pallian said.
Reuters reported egg consumption in France hit a record last year as demand across Europe rose. French residents each ate an average 237 – whether in shell or processed – up 10 from 2024, the industry group CNPO reported. Demand is expected to grow to 269 per capita by 2035.
U.S. residents consumed an average 259.2 eggs per person, Statista reported, adding the figure was expected to grow to 273.7 this year.
Despite increasing U.S. demand, falling egg prices are hurting farm profits. The USDA predicts receipts for eggs to fall 66% this year, to $17.3 billion.
“The acceptance of ready-to-eat meals, protein snacks, and fortified food products has boosted the use of egg-based ingredients across retail and foodservice sectors, strengthening their position as a preferred and versatile source of functional nutrition,” Grand View noted.
Food for Thought Leadership
In this episode, Rebecca Fryer sits down with William Grand, founder and CEO of NutriFusion, to examine the growing health crisis tied to ultra-processed foods—and what it will take to fix it.
