Egg whites are among the most optimised ingredients in the global food industry—versatile, functional, and widely used. Yet as the world shifts towards more sustainable and health-conscious choices, alternatives are emerging. The VERY Food Co.’s VERY AQUAFABA, launched in 2024, is a plant-based egg white alternative offering a forward-looking solution. Derived from the cooking water of chickpeas, aquafaba can be whipped into a foam and mimics the emulsifying, gelling, and thickening properties of egg whites. This makes it a powerful substitute across a wide range of food applications.
Aquafaba is already being used in eight countries, including France, Canada, Australia, and Germany. In its liquid form, it enables the creation of recipes like marshmallow fluff, mousse, and macarons. Research has shown that liquid aquafaba—used at concentrations up to 70%—can produce a stable emulsion, resulting in mayonnaise with desirable texture and oxidative stability during storage.
Replacing eggs and oil with aquafaba also offers notable health benefits. It is virtually fat-free, with only 5 calories per tablespoon, and contains small amounts of protein and fibre from chickpeas. The new powdered format enhances its usability at scale—it is lightweight, shelf-stable, and allows for precise dosing, making it ideal for industrial production and reducing logistical burdens.
Above all, aquafaba empowers manufacturers to reduce dependency on eggs without disrupting established food systems. In a time of escalating climate challenges, resource scarcity, and health concerns, aquafaba represents a practical, scalable step toward more sustainable food production—benefiting both the planet and the people on it.