Pasteurized Liquid Eggs Market Report：the market is projected to expand from USD 5.38 billion in 2024 to USD 8.99 billion by 2031

The global food industry is embracing a new standard in safety, efficiency, and convenience—pasteurized liquid eggs. As consumers and commercial food producers demand high-quality and contamination-free ingredients, this modern alternative to shell eggs has surged in popularity worldwide. The global pasteurized liquid eggs market is projected to expand from USD 5.38 billion in 2024 to USD 8.99 billion by 2031, growing at a compound annual growth rate (CAGR) of 6.21% from 2025 to 2031. This rapid growth reflects increasing demand for hygienic, ready-to-use food solutions that align with evolving global standards.

Figure. Global Pasteurized Liquid Eggs Market Size (US$ million), 2025-2031

Source: QYResearch, "Pasteurized Liquid Eggs - Global Market Share and Ranking, Overall Sales and Demand Forecast 2025-2031”

Pasteurized liquid eggs are processed through a controlled heat treatment that kills pathogens such as Salmonella while preserving the nutritional and functional properties of eggs. The result is a safer product that offers longer shelf life and is easier to handle and store. These qualities are especially valuable in large-scale food processing and catering environments, where food safety and efficiency are critical. The product’s consistent quality, reduced contamination risk, and time-saving format have positioned it as an essential ingredient across various culinary applications.
Market segmentation shows that whole liquid eggs dominate the category, holding a 50.23% market share in 2024, and are forecasted to maintain a stable share of 50.16% by 2031. Whole eggs are widely used across the baking, food manufacturing, and foodservice sectors due to their versatility. Meanwhile, egg white and egg yolk formats cater to specific nutritional and functional needs.
From a usage standpoint, commercial application is the primary driver of demand, accounting for 87.86% of global consumption in 2024 and projected to rise to 88.97% by 2031. Restaurants, bakeries, airline caterers, and food factories favor pasteurized liquid eggs for their ease of use, labor savings, and hygiene assurance. With growing regulatory scrutiny and rising labor costs, commercial buyers are rapidly shifting away from traditional shell eggs to embrace liquid formats that meet industrial-scale needs.
Geographically, the Americas and Europe lead the market, backed by mature food processing sectors and stringent food safety regulations. In the Americas, the market is expected to grow from USD 2.31 billion in 2024 to USD 3.68 billion by 2031, with a CAGR of 5.55%. Europe’s market will follow closely, expanding from USD 1.25 billion to USD 1.94 billion over the same period, reflecting a CAGR of 4.97%. These regions are characterized by strong demand from established commercial food networks and a consumer base attentive to product safety.
However, the most dynamic growth is unfolding in Asia-Pacific (APAC). With rapid urbanization, an expanding middle class, and a booming catering and foodservice industry, APAC is the fastest-growing regional market, projected to expand from USD 1.57 billion in 2024 to USD 2.91 billion by 2031, at a CAGR of 8.00%. Within this region, China plays a central role, both as a manufacturing hub and as a growing consumer market. Local and international players alike are investing in APAC to tap into its immense potential.
The competitive landscape is moderately fragmented. Leading global producers include Eurovo, Rose Acre Farms, Parmovo, Ovodan, and Michael Foods—collectively holding 11.20% of market revenue in 2024. Other notable players such as Global Food Group, Interovo Egg Group, Jiangsu Kangde Egg, Eggstation, and Jilin Jinyi (Goldwing) are strengthening their market presence through innovation, regional expansion, and sustainable production practices. As consumer expectations evolve, competition is increasingly shaped by factors such as product traceability, supply chain efficiency, and packaging sustainability.
In conclusion, pasteurized liquid eggs represent the future of egg consumption—a safer, cleaner, and more efficient alternative that meets the diverse needs of modern food systems. With strong growth across both mature and emerging markets, particularly in commercial food production, this category is set to play an increasingly important role in global food supply chains. Whether it’s a bakery in Paris, a convenience meal in Shanghai, or a restaurant in New York, pasteurized liquid eggs are powering a new generation of high-quality food production—one that values safety, scalability, and sustainability.




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