Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.”
Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement.
“More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented.
Peas, lentils, and high-pressure homogenization
Föste and her team opted for fine pea and lentil flour to develop the foam due to their neutral flavor profile “when processed the right way.”
The process begins with creating a protein concentrate from fine pea flour, which involves suspending the flour in water, increasing the pH with an alkaline solution, and using centrifugation and membranes to separate and concentrate proteins.

The next step is analyzing and characterizing the concentrate, as proteins are crucial for stabilizing gas bubbles in foam by forming a film around them. “Foam forms when a liquid mixture is beaten or whipped, incorporating tiny bubbles of air. The proteins form a film around the bubbles, stabilizing their surface. The more effective the functional groups of proteins are in attaching to the bubbles, the more foamy mass can be created and the longer it will remain stable,” they explain.
Drawing on years of experience working with legumes and plant-based proteins, the researchers developed a method using high-pressure homogenization to enhance the proteins’ capability. This method functionalizes the structure of the proteins, allowing them to tailor their foaming capabilities to achieve a quality comparable to or better than traditional egg-based foams.
“At this point, our legume-based processing approaches are getting us very close to the quality of animal-derived protein foams”
The Fraunhofer scientists are also investigating how to retain the foam’s consistency for extended periods, and as mentioned above, they already performed an initial sensory evaluation to test the taste and mouthfeel of legume-based baked goods, showing promising results.
The LeguFoam project is supported by the German Federal Ministry for Economic Affairs and Climate Action (BMWK), reflecting a commitment to plant-based innovations for ethical and sustainable food products.
“At this point, our legume-based processing approaches are getting us very close to the quality of animal-derived protein foams,” Föste added. “As the next step, the team plans to work on further improving long-term stability.”