In 2025, France took an unexpected lead in egg consumption with a record-setting tally that surpassed previous years. The surge was not just about affordability amid economic uncertainty but also as a dietary choice that resonated across various European markets and beyond, where eggs were seen as a cost-effective source of protein for diverse culinary applications.
The French egg industry group highlighted this trend, noting the rise in demand had led to an increase in production needs. With more households preferring eggs over other proteins due to their versatility and affordability, producers are already preparing for future growth by building additional hen houses. This shift is evident not just in France but throughout Europe and worldwide.
Each French resident consumed approximately 237 eggs in that year—be it as whole eggs or processed products—from an average of 227 eggs the previous year. According to projections from the French technical institute ITAVI, this trend could intensify further by 2035, predicting a peak annual demand of around 269 eggs per person, with shell eggs accounting for 70% of that figure.
Emily Mayer, an expert at market research firm Circana, explained this phenomenon. “In 2020, there was a significant increase due to people staying home during the pandemic. However, we didn’t expect the trend to fall off but rather continue growing steadily,” she said at a news conference. This resilience suggests that eggs remain a staple in households even as diets evolve and preferences diversify globally.
As France looks towards this future growth curve, the egg industry is positioning itself for increased production capacity while catering to what seems like a burgeoning demand driven by both economic factors and evolving dietary habits across Europe and internationally.