I've been reading a lot of articles lately predicting the trends that will dominate the food and beverage space in 2026. One that has been flying somewhat under the radar is the increasing popularity of plant-based eggs as a high-protein food with reduced cholesterol. And it's not just consumers in the supermarket who are starting to make the switch. Restaurants and fast-food outlets are also adding plant-based egg products to their menus. 

Researchers from the University of Illinois Urbana-Champagne have actually studied this phenomenon. They found that consumers were more likely to purchase plant-based eggs if they were mixed into another familiar breakfast product, like pancakes or waffles, instead of served on their own. While expected taste and appearance still favored real eggs, the plant-based alternatives came out ahead for those consumers who valued environmental impact and animal welfare in their purchasing decisions. 

I would argue this is part of a larger food and beverage trend toward increased protein consumption. Consumers are finding, and trying, a myriad of novel products in order to increase their daily protein intake. While every consumer probably will not want to purchase plaint-based eggs, the more exposure this product gets in 2026, the more acceptance I predict it will enjoy.