Aquafaba

Symrise chickpea and aquafaba products

© Symrise
Ingredients

Symrise Introduces Chickpea Range Including Vegan Egg Yolk Alternative Aquafaba Flakes

Symrise, a global supplier of fragrances, flavorings, cosmetic active ingredients, and raw materials, with a reported € 4.6 billion in 2022 sales, launches a range of diana foodTM chickpea and aquafaba ingredients including aquafaba flakes. According to the German company, which is represented in more than 100 locations in Europe, Africa, the Middle East, Asia, the United States, and Latin America, the aquafaba (chickpea water) flakes act as a vegan alternative to egg yolk allowing for clear labeling. The product offers texture for vegan products while offering water and oil retention properties, providing comparable texture and taste to mayonnaise and salad dressings.  Additionally, the company produces chickpea flakes, which bring texture and juiciness to a wide range of applications, including falafels, healthy snacks, and dips …

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aquafaba

© Aquafaba.space

Charity & Campaigns

Ukraine’s Aquafaba.space Launches Crowdfunding Campaign For Egg White Replacer

Aquafaba.space, a plant-based egg white replacer startup from Ukraine, announces the launch of a crowdfunding campaign on the platform Indiegogo to determine the demand for its product. Aquafaba.space announced the start of its crowdfunding campaign to gauge interest in its product. The campaign has a global reach due to the international interest in the company’s product creation. The company says that Ukrainian animal rights group UAnimals will receive 10% of the money raised. The goal of the organisation is to “give the feeling of protection and safety to those who cannot take care of themselves” by protecting animals who suffer from war and brutality. Freeze-dried aquafaba Aquafaba in powder form that has been freeze-dried comprises the startup’s flagship product. The liquid that remains after cooking …

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© Fora Foods
Investments & Acquisitions

AAK Foodservice Acquires Aquafaba Butter Producer Fora Foods

Leading vegetable oil and fats producer AAK FoodService has acquired Fora Foods. Fora is the company behind ForA:Butter, a plant-based product made with cocoa butter, coconut oil, and coconut cream. The most significant difference between ForA and other vegan butters is its use of aquafaba (the cooking water from chickpeas) as an emulsifier. The company claims that this unusual formulation makes it one of the only products to be a true 1:1 substitute for dairy butter. AAK already manufactures ForA:Butter, making the acquisition a natural next step. Fora Foods was founded in 2018 by Andrew McClure and Aidan Altman. The same year, the company raised $1.4 million from investors such as New Crop Capital and Blue Horizon. Currently, the product (previously known as Faba Butter) …

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oggs partners with bella italia

© Oggs/Bella Italia
Gastronomy & Food Service

Oggs Partners With Bella Italia to Launch Vegan Carbonara and Chocolate Pudding

Oggs partners with Bella Italia for Veganuary, launching two new eggless plant-based dishes. British egg alternatives brand Oggs has announced a collaboration with Italian-inspired restaurant chain Bella Italia. From January 3rd, customers across the UK will be able to order plant-based carbonara followed by a vegan dessert. The new options have been launched to cater to the growing number of people participating in Veganuary. In an interview with vegconomist this week, the campaign’s Chief Executive Ria Rehberg said Veganuary had “played a significant role in making veganism more mainstream”. Scrambled Oggs The carbonara is made from Scrambled Oggs, which combines the company’s aquafaba (chickpea water) with tofu and seasonings. Vegan pancetta — a type of Italian bacon — completes the dish. The dessert is OGGS’ …

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a range of food made with chickpea protein and a bowl with tomatoes and lettuce set on a table

© ChickP
Products & Launches

ChickP Launches One-To-One Egg Yolk Replacement For Vegan Mayonnaise

ChickP Ltd announces its proprietary isolate is has been developed for use in different mayonnaise recipes as a one-to-one replacement for egg yolk. The pilots were so successful that one formulation is now going into large-scale pilot production. “We took the aquafaba concept a leap further” “The discovery of the chickpea aquafaba effect has been a culinary gamechanger for many vegans,” notes Ron Klein, CEO of ChickP. “The downside is that it still doesn’t present a viable egg substitute in nutritional terms, as it contains only a fraction of the protein of an egg. We took the aquafaba concept a leap further and derived that same desired effect from the body of the nutrient dense chickpea isolate.” The company recently announced its expansion into the …

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oggs egg

©Oggs
Gastronomy & Food Service

Vegan Cake Specialist Oggs Launches First Aquafaba Egg For Consumers and Foodservice

A new vegan egg product from Oggs, finalist in The Grocer Gold Award Start-up of the Year, is created with aquafaba from organic chickpeas. The brand, which has a UK following for its cakes, launches the first-to-market concept into Waitrose in June then afterwards into Asda and Sainsbury’s, and later into foodservice and manufacturing.

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FabaButter by Fora Foods

© Specialty Food Association, Inc. 
Products & Launches

First Realistic Plant-Based Butter Now Available in US

Brooklyn based Fora Foods launched FabaButter, the first plant-based product that ‘tastes and bakes just like butter’ and this product is now available for US consumers. Top chefs including Michelin-Starred NYC restaurateur Brad Farmerie, are giving it great reviews, not just as a plant-based product, but as a valid alternative to butter.

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