Vör Foods' 'Aquafaba Powder' Boasts Comparable Properties to Egg Whites
Laura McQuarrie — November 20, 2018 — Lifestyle
Aquafaba, the starchy, nutrient-rich brine that remains after cooking beans or legumes, is commonly used as an egg replacer in plant-based products and now, Vör Foods is introducing an entirely new way for consumers to make the most of its properties with its 'Aquafaba Powder.'
The preservative-free, all-natural and non-GMO product is made with a proprietary process that transforms liquid into a shelf-stable powder that may be rehydrated and used to replace eggs in baking, condiments and other applications. Vör Foods describes that the versatile egg alternative has the potential to be used in everything from meringues and mousses to ice cream, marshmallows and mayonnaise.
As well as offering a simple, plant-based alternative to eggs, this product also makes a cost-effective and ecological substitute.
The preservative-free, all-natural and non-GMO product is made with a proprietary process that transforms liquid into a shelf-stable powder that may be rehydrated and used to replace eggs in baking, condiments and other applications. Vör Foods describes that the versatile egg alternative has the potential to be used in everything from meringues and mousses to ice cream, marshmallows and mayonnaise.
As well as offering a simple, plant-based alternative to eggs, this product also makes a cost-effective and ecological substitute.
Trend Themes
1. Aquafaba-based Egg Replacers - Creating powdered aquafaba products that can serve as versatile egg alternatives opens up possibilities for plant-based baking and mayonnaise creation.
2. Shelf-stable Powdered Food Products - Developing innovative processes to transform liquid ingredients into shelf-stable powder form expands the convenience and versatility of food products.
3. Sustainable and Economical Substitutes - Finding eco-friendly and cost-effective alternatives to common ingredients like eggs not only caters to consumer preferences but also offers disruptive innovation opportunities in the food industry.
Industry Implications
1. Plant-based Food Industry - The introduction of aquafaba powder as an egg replacement opens new market opportunities and product development possibilities for plant-based food companies.
2. Food Manufacturing - The development of processes to transform liquid ingredients into shelf-stable powdered form presents opportunities for food manufacturers to create long-lasting, convenient products.
3. Sustainability and Ecosystem - Exploring sustainable substitutes for commonly used ingredients like eggs aligns with the growing focus on sustainability in the food industry, offering potential disruptive innovations for ecologically conscious businesses.
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