Made from chickpeas, Oggs Aquafaba has been pushed as a replacement for eggs in any number of home baking projects – an area of scratch cooking that has risen in prominence since the UK has entered lockdown due to the outbreak of COVID-19.
The launch of Oggs into supermarkets comes just over a year after the manufacturer revealed its novel process of replacing eggs in a range of baked goods.
Oggs are available in 200ml cartons, which is equivalent to four eggs, and will be launching in Waitrose stores this June. The product will appear in Sainsbury and Asda stores shortly after.
A 500ml format aimed at the foodservice industry is planned for launch this autumn, followed by a five litre pack designed for the manufacturing industry in early 2021.
Commenting at the launch, founder Hannah Carter said: “For us, this is the future of food, it’s more sustainable and ethical than the traditional egg alternative. 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”
Professional and home use
“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.”
Oggs has been certified by The Vegan Society and is packed in sustainably sourced, fully recyclable packaging. The manufacturer worked towards its zero waste policy by partnering with other food manufacturers to provide them with cooked chickpeas at a reduced price.
Meanwhile, sales for plant-based meat manufacturer have exploded in the UK since the outbreak of the coronavirus, as households eat more home-cooked meals.
What is aquafaba?
Aquafaba is a by-product of cooking legume seeds such as chickpeas – a viscous water.
Due to its ability to mimic functional properties of egg whites in cooking, Aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.