Prompted in part by the current egg shortage and by the longer-term rising cost of eggs, the popularity of plant-based egg alternatives is on the rise.
OGGS Egg Alternative Aquafaba is one such option and the alternative bakery brand is currently in trials with two of the UK’s largest bakery manufacturers looking to replace liquid egg used in sponge cake production. It’s made using chickpea water and has been through a robust R&D process involving two universities in the UK and Portugal to develop a consistently performing plant-based egg alternative, which works effectively for large scale manufacturing.
“The manufacturers we are talking to use liquid egg primarily for sponge cakes,” said Hanna Carter, founder of OGGS.
“They have found that the biggest gain in swapping eggs for OGGS Egg Alternative Aquafaba is that it can be used as a direct swap into their current processes, as an ambient product.
“There are also considerable nutritional benefits: OGGS Egg Alternative Aquafaba significantly lowers saturated fat and calorie content with the final product scoring 10% reduction in saturated fats and 5% reduction in calories; this is a great result for HFSS guidelines. Finally, there are considerable carbon impact gains when compared with eggs: OGGS offers an 85% reduction in carbon impact.
“Recently, we’ve worked on a lemon sponge cake and the results have shown significant improvements in flavour in early testing.”
The figures speak for themselves:
85% fewer calories: 50ml of OGGS Egg Alternative Aquafaba contains just 18 calories compared with one egg containing 131 calories.
96% less saturated fat: 50ml of OGGS contains just 0.1g of saturated fat compared to one egg, which contains 2.5g of saturated fat.
When used in a Lemon Sponge,comparing one egg for one equivalent amount of aquafaba in a 100g portion, there is a 10% reduction in saturated fats and a 5% reduction in calories.
85% reduction in carbon impact: The CO2e for every 1kg of liquid eggs is 4.67kg compared to 0.92kg of CO2e for OGGS Egg Alternative Aquafaba.
“We’re not wanting to ‘vegan-ise’ products; what we’re seeing is that even partial swaps such as 20% eggs for OGGS make a significant difference in terms of shifting the over reliance on animal products in manufacturing,” added Carter.
“We’re able provide a practical solution at this time and we’re focussed on investing in longer term partnerships with manufacturers to drive positive change. We are invested in future food technology and see it as part of our mission to create interesting, tasty plant-based alternative foods, which work just as well, taste just as good and require fewer resources from our planet to be created.”
OGGS Egg Alternative Aquafaba is available in a 950 litre Pallecon, which is the equivalent of 19,000 eggs, as well as a 10 litre bag-in-box.