Vegan-friendly cake brand Oggs has launched a plant-based liquid egg alternative in UK supermarkets, as it aims to provide a vegan option for bakers.
Said to be “the world’s first”, Oggs’ plant-based egg alternative is made from aquafaba, the liquid leftover from cooked chickpeas.
Oggs Aquafaba claims to be the new store cupboard staple due to its ambient and long-life properties.
The Vegan Society-certified product will come in a 200ml carton, equivalent to four eggs, that is recyclable and FSC sustainably sourced.
Founder of Oggs, 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.”
The company is also working towards its zero-waste policy by partnering with other food manufacturers to provide them with cooked chickpeas.
A 200ml carton of Oggs Aquafaba will be available in Waitrose stores in June for an RRP of £1.99, shortly followed by launches in Sainsbury’s and Asda later this year.
The vegan brand plans to release a 500ml format, aimed at the food-service industry, in the Autumn and a 5 litre for manufacturing in early 2021.
© FoodBev Media Ltd 2024
