Hampton Creek and Hellmann's are just a few of the brands that are making eggless vegan mayonnaise alternatives in response to a rise in plant-based eating. One of the newest additions to this product category is Sir Kensington's 'Fabanaise,' which is made with an unusual ingredient called "aquafaba."
Aquafaba is the name of the water in which legumes like chickpeas have been cooked. Its consistency and properties make it a perfect replacement for egg whites in just about any recipe. As such, this "chickpea brine" is now the star ingredient in Sir Kensington's first vegan mayonnaise, which is sourced from local hummus producers who typically don't have any use for it otherwise.
The all-new Fabanaise is set to appear in specialty stores as early as May in both classic and chipotle flavors.
Plant-Based Sandwich Spreads
Sir Kensington's Vegan Mayonnaise is Made with Aquafaba
Trend Themes
1. Plant-based Mayonnaise - Brands are creating eggless vegan mayonnaise alternatives using plant-based ingredients such as aquafaba, providing opportunities for innovation in alternative protein sources.
2. Aquafaba - Aquafaba, the name given to the water leftover from cooking legumes, has been recognized as a viable plant-based alternative to egg whites, opening doors for innovation in sustainable food production.
3. Specialty Vegan Condiments - The rise in plant-based eating has also increased demand for a wider variety of vegan condiments, leading to opportunities for innovation in unique and flavorful specialty spreads and sauces.
Industry Implications
1. Food and Beverage - The food and beverage industry can capitalize on the trend of plant-based mayonnaise and other vegan condiments, creating new products that appeal to the growing demand for alternative protein sources and sustainable food production.
2. Sustainable Agriculture - The use of alternative protein sources like aquafaba can lead to innovation in sustainable agriculture by reducing waste and maximizing the use of resources through maximizing the potential of legumes and other plants.
3. Specialty Food Retail - The rise of specialty vegan condiments presents opportunities for innovation in the retail industry, allowing for the development of unique and high-end products that cater to the preferences and tastes of the health-conscious and vegan consumer base.