Confectionery makers use eggs for aeration, gloss and chew, from meringues to soft-baked cookies. Alternatives built from pulses, starches and hydrocolloids now reproduce many of those qualities. Such progress strengthens the Egg Replacement Ingredients Market, which is forecast to expand from US$ 1.67 Billion in 2025 to US$ 2.94 Billion by 2034, registering a 6.46% CAGR from 2026 to 2034. What...