Just for clarities sake the inclusion of egg whites was not for the purpose of nutrition, it is used as a glue to make the mixture stick and harden. The amount of egg is negligible, only 2 egg whites per 5lbs of sugar.
The same goes for the corn syrup. There is only 2 tablespoons per 5lbs of sugar.
Brewer’s yeast, milk powder, soy flour are common ingredients in pollen substitute, Crisco is used in wintergreen patties, and corn syrup is an ingredient in fondant. Don’t see how this mixture is too much different in terms of containing foreign protein, fats, and corn syrup.