Middle East Processed Egg Products Market Size (2025 – 2030)

The Middle East Processed Egg Products Market was valued at USD 450.8 million in 2024 and is projected to reach a market size of USD 735.2 million by the end of 2030. Over the forecast period of 2025-2030, the market is projected to grow at a CAGR of 8.5%.

The Middle East Processed Egg Products Market represents a critical and rapidly expanding segment of the region's food supply chain, serving as a high-performance engine for the booming foodservice and industrial manufacturing sectors. This market is not about replacing the traditional shell egg in the consumer's kitchen, but rather about transforming the egg into a sophisticated, functional ingredient optimized for safety, consistency, and operational efficiency in professional environments. Processed egg products—which include liquid, frozen, and dried forms of whole eggs, yolks, or whites—are the result of taking shell eggs and subjecting them to advanced processes like breaking, separating, pasteurizing, and specialized packaging. This transformation unlocks a host of benefits that are indispensable for high-volume food operations. The current market landscape in the Middle East is being shaped by a powerful convergence of economic diversification, culinary modernization, and an uncompromising focus on food safety. The market is therefore a key enabler, a B2B sector that provides the building blocks for the region's culinary and industrial ambitions.

Key Market Insights:

• According to PwC’s Voice of the Consumer 2025: Middle East survey, food price inflation is a top concern among Middle Eastern consumers, leading many to switch brands, shop discount channels, or downtrade products. Over one third (38 %) report cutting food waste by buying only what they need. Importantly, while health is rising in importance, more than half of respondents have chosen a cheaper imported product over a more premium local option.
• Dried egg white powder saw a demand increase of approximately 22% in 2024, driven by the region's burgeoning bakery industry and the fast-growing sports nutrition segment, where it is used as a high-quality protein additive.
• An analysis of the supply chain in 2024 revealed that over 70% of the processed egg products consumed in the Middle East were imported, primarily from leading producers in Europe and the United States, highlighting a significant opportunity for local production.
• In 2024, food safety was the primary driver for adoption, with an estimated 9 out of 10 large-scale catering companies and hotel chains in the region mandating the use of pasteurized egg products to eliminate the risk of salmonella.
• The industrial mayonnaise and salad dressing manufacturing sector in the Middle East consumed an estimated 15,000 metric tons of processed egg yolks (both liquid and frozen) in 2024, valued for their superior emulsifying properties.
• The average shelf life of an extended-shelf-life (ESL) liquid whole egg product available in the market in 2024 was 4 to 6 weeks under refrigeration, compared to just a few days for cracked shell eggs, dramatically reducing food waste for businesses.
• In 2024, value-added products like cage-free and organic liquid eggs, while representing less than 5% of the market, saw a 30% increase in demand from premium hotels and international food service chains catering to discerning clientele.
• An estimated 80% of all pasta produced in large-scale manufacturing facilities in the region in 2024 utilized dried whole egg powder to enhance protein content, colour, and texture.

Market Drivers:

The Middle East's identity as a global hub for luxury tourism and hospitality is a primary engine for the processed egg market.

The constant construction of new hotels, the influx of international restaurant franchises, and the massive scale of event and airline catering create an immense and concentrated demand for high-quality, safe, and convenient ingredients. Processed eggs are the perfect fit for these high-volume, high-stakes environments. They eliminate the time-consuming labor of cracking shells, guarantee food safety through pasteurization, and offer precise consistency, which is critical for maintaining brand standards across multiple outlets. This makes them an indispensable operational asset for the region's world-class hospitality industry.

As part of economic diversification strategies, Middle Eastern countries are heavily investing in developing a sophisticated domestic food manufacturing base.

This industrialization is a powerful driver for processed eggs, which are functional ingredients, not just food. Large-scale bakeries require the consistent leavening and binding properties of egg powders for their breads and pastries. Mayonnaise and sauce producers depend on the emulsifying power of egg yolks. The reliability, long shelf life, and ease of integration into automated production lines make processed eggs a cornerstone ingredient for this expanding industrial food sector.

Market Restraints and Challenges:

The primary restraint for wider adoption, especially among smaller, independent food businesses, is the higher upfront purchase price of processed eggs compared to shell eggs. Overcoming this price perception and demonstrating the total cost-of-ownership benefits remains a challenge. Additionally, the market is constrained by the logistical complexities of maintaining an unbroken cold chain for liquid and frozen products, which can be difficult and expensive in the region's hot climate and for distribution to less developed areas.

Market Opportunities:

A significant opportunity lies in localizing production to reduce the region's heavy reliance on imports. Establishing modern egg processing facilities in key hubs can improve supply chain security and reduce costs. There is immense potential for value-added innovation, such as developing ready-to-eat (RTE) products like pre-cooked scrambled eggs, omelets, and quiche fillings specifically for the foodservice industry. Furthermore, tapping into the health and wellness trend by offering fortified or specialty products (e.g., Omega-3 enriched liquid eggs) can open new market segments.

MIDDLE EAST PROCESSED EGG PRODUCTS MARKET REPORT COVERAGE:

Middle East Processed Egg Products Market Segmentation:

Middle East Processed Egg Products Market Segmentation by Type:

• Liquid Eggs
• Frozen Eggs
• Dried/Powdered Eggs

The fastest-growing segment is Dried/Powdered Eggs. Their growth is propelled by their long ambient shelf life, which simplifies logistics and storage, a key advantage in the region's climate. Their increasing use in high-growth sectors like sports nutrition, dry bakery mixes, and industrial food applications is fueling this rapid expansion.

The most dominant segment is Liquid Eggs. Valued for their convenience and fresh-like functionality, liquid eggs are the workhorse of the high-volume foodservice sector. Hotels, caterers, and large restaurants overwhelmingly prefer them for applications like scrambled eggs, omelets, and baking, ensuring their market dominance.

Middle East Processed Egg Products Market Segmentation by Application:

• Bakery & Confectionery
• Mayonnaise & Sauces
• Dairy Products
• Ready-to-Eat Meals
• Sports Nutrition

The fastest-growing segment is Sports Nutrition. Driven by the rising health and fitness consciousness in the Middle East, the demand for high-protein foods is soaring. Dried egg white powder, being a pure and highly effective protein source, is being increasingly incorporated into protein bars, shakes, and other nutritional products.

The most dominant segment is Bakery & Confectionery. This traditional application remains the largest consumer of processed eggs. From industrial bakeries producing breads and cakes to hotels crafting fine pastries, the binding, leavening, and emulsifying properties of eggs in their processed forms are fundamental to this entire industry.

Middle East Processed Egg Products Market Segmentation by End-User:

• Foodservice (HORECA)
• Industrial Food Manufacturing
• Retail

The fastest-growing segment is Industrial Food Manufacturing. As the Middle East continues to build its domestic food production capabilities, the number and scale of factories producing baked goods, sauces, pasta, and ready meals are increasing. This structural economic shift is driving the fastest growth in demand.

The most dominant segment is Foodservice (HORECA). The sheer scale of the hotel, restaurant, and catering industry in the Middle East's major tourism and business hubs makes it the largest end-user. The daily demand from breakfast buffets, event catering, and airline kitchens solidifies its dominant position.

Middle East Processed Egg Products Market Segmentation by Egg Type:

• Whole Eggs
• Egg Yolks
• Egg Whites

The fastest-growing segment is Egg Whites. The powerful health trend emphasizing high-protein, low-fat diets is fueling explosive growth for separated egg whites. They are in high demand from fitness enthusiasts (via retail) and in food manufacturing for high-protein products and for their unique foaming properties in bakeries.

The most dominant segment is Whole Eggs. For the largest applications like scrambled eggs, omelets, and general baking, the complete functionality and flavour profile of whole eggs are required. Available in liquid, frozen, and powdered forms, they are the most versatile and widely used product, ensuring their market dominance.

Middle East Processed Egg Products Market Segmentation: Regional Analysis:

• United Arab Emirates
• Saudi Arabia
• Qatar
• Israel
• South Africa
• Nigeria
• Kenya
• Egypt
• Rest of MEA

The dominant market is Saudi Arabia (30%), driven by massive HORECA investments under its Vision 2030. The fastest-growing nation is Nigeria (6%), fueled by rapid urbanization and an expanding food processing sector. Other key markets include the UAE (25%), South Africa (12%), and Egypt (10%).

Middle East Processed Egg Products Market COVID-19 Impact Analysis:

The COVID-19 pandemic delivered a severe initial blow to the Middle East processed egg market, as its primary customer, the HORECA sector, was shut down by lockdowns. However, the crisis fundamentally reshaped long-term priorities. The intense focus on hygiene, food safety, and resilient supply chains in the aftermath made pasteurized, long-shelf-life processed eggs more attractive than ever. The recovery in tourism, combined with this heightened awareness of safety, has led to a strong and sustained rebound in demand.

Latest Market News:

• September 2025: Gulfood, the region's largest food and hospitality trade show, featured a new dedicated pavilion for "Functional Food Ingredients," where several international egg processors showcased new high-whip egg white powders and fortified liquid egg products targeting the Middle East market.
• July 2025: A leading Saudi Arabian food distributor announced a new partnership with a major European egg processor to expand the availability of extended-shelf-life liquid egg products across the Kingdom, specifically targeting the rapidly growing café and casual dining sector.

Latest Trends and Developments:

A key trend is the growing demand for specialty and "clean label" egg products, such as cage-free, free-range, and organic options, particularly from high-end international hotel chains looking to meet global sustainability standards. There is also significant innovation in creating value-added, ready-to-use products like pre-cooked omelet mixes and liquid crème brûlée bases to further reduce labor in professional kitchens. The development of smaller, more convenient packaging formats for the emerging retail channel is another important trend.

Key Players in the Market:

1. Ovostar Union
2. Eurovo S.R.L.
3. Interovo Egg Group B.V.
4. Al Ghurair Foods
5. IFFCO Group
6. Sanam Company for Food Industries
7. Global Food Industries LLC
8. Al-Watania Poultry
9. Arab Company for Livestock Development (ACOLID)
10. Rose Acre Farms