Egg Processing Market Size, Share, Growth, Trends, and Global Industry Analysis: By Type (Dried, Liquid and Frozen), By Application (Bakery, Confectionery, Dairy Products, Ready-to-eat, Soups & Sauces and Others) and Region Forecast 2020-2031

Egg Processing Market size was valued at US$ 34.9 billion in 2024 and is expected to reach US$ 51.8 billion by 2031, growing at a significant CAGR of 5.8% from 2025-2031. Some of the key factors fueling the market growth include increasing demand for the convenience food, demand for high protein food and dietary supplements, consumption of egg and its products, technological advancements, increase in the use of egg in bakery, dairy and confectionery sectors, changing consumer preference to processed food and rising demand for high-quality egg products, However, stringent regulations by FDA and other regulatory bodies are hampering the market growth. Breaking, filtering, mixing, stabilising, blending, pasteurising, cooling, freezing or drying, and packaging are all steps in the egg manufacturing process.

The most common varieties of egg products are liquid, frozen, and dry egg products, which come in whole eggs, whites, yolks, and various mixtures. These egg products are frequently utilised as ingredients in goods such as pasta, noodles, salad dressings, and dairy products in the food and beverage industry. Egg breakers, egg fillers, egg pasteurizers, and egg handling and storage machinery are examples of egg processing equipment. The egg processing industry is expanding in tandem with consumer demand for higher-quality, cleaner products. New products are constantly being produced in response to demand, with a strong emphasis on innovation and product usefulness. The egg processing industry is fueled by the need for high-quality eggs.

Key Developments

• In November 2024, APF Holdings, including Baltic egg producer SIA Al?ksnes Putnu Ferma, inaugurated a new egg product manufacturing and storage complex in Al?ksne. The Group invested over 2.7 million euros in the facility, aiming to enhance production capacity and storage efficiency.
• In October 2024, Cooper Farms, a meat, poultry, and egg processor based in Oakwood, Ohio, enhanced the efficiency, capacity, and sustainability of its egg processing operations through key investments. The company added storage silos at its Liquid Egg Processing plant in Fort Recovery, Ohio, and previously upgraded its production line with a new egg breaker.
• In June 2024, Madrid-based startup Awevo Foods introduced its first plant-based egg product for the food service, hospitality, and retail sectors. Available in 400 ml and 1000 ml formats, Awevo liquid eggs are designed to replicate the taste, texture, and appearance of conventional eggs. Made primarily from potato protein, they are free from cholesterol and saturated fats, offering a healthier alternative to traditional eggs.