OGGS, a vegan-friendly cake brand, claims to have produced the first ever patented liquid egg alternative.
The OGGS Aquafaba egg alternative was developed using chickpeas and has been trialled in a number of products ranging from cakes, mayonnaise and mousses.
The 200ml carton is equivalent to four eggs with an RRP of £1.99, launching in Waitrose in June, shortly followed by launches in Sainsbury’s and Asda later this year. A 500ml format, aimed at the food service industry, will follow in the Autumn and a 5ltr for manufacturing in early 2021.
“After working with two top universities in both the UK and Portugal the result is a consistently performing, clean, plant-based food ingredient that is the ideal alternative for eggs in baking and cooking.”
Company founder Hannah Carter said: “For us, this is the future of food, it’s more sustainable and ethical than the traditional egg. Aquafaba has the potential to replace much of the hidden animal protein in our food chain from egg white in gluten free bread to the barn eggs that sadly still reside in many prepared foods on our shelves.
“After working with two top universities in both the UK and Portugal the result is a consistently performing, clean, plant-based food ingredient that is the ideal alternative for eggs in baking and cooking. Aquafaba will enable both professional and home chefs and bakers to explore a huge range of recipes that simply replace an egg with an Ogg.”
