OGGS launches 1L Egg Alternative Aquafaba
OGGS has met the increasing demand for a versatile egg alternative designed especially for food service. The new 1L OGGS Egg Alternative Aquafaba is launching in a catering-sized, resealable and recyclable carton.
The pressure for plant-based menu options continues to build as 7.2 million1 people now follow a meat-free diet and over 60% of the population follow a flexitarian2 diet. And one of the biggest challenges for chefs is developing tasty plant-based dishes, without egg.
Egg is the most sophisticated of the plant-based proteins, its properties lend themselves to multiple applications including foaming, binding, emulsifying, and as a gelling agent. Its make-up of highly complex proteins is almost impossible to find in other food sources. It is hard to find a replacement for an ingredient that although simple is extremely difficult to replicate.
But OGGS believes it has ‘cracked it’. It has developed the UK’s first liquid egg replacer in a 1L pour-and-go format. It is the solution for restaurants looking to retain and expand their customer base, reduce their carbon emissions and food waste by making just one easy switch, replacing eggs with OGGS.
Alongside meeting the needs of the fast-growing segment of vegans and flexitarians, OGGS Egg Alternative Aquafaba will become an integral part of meeting companies’ sustainability and welfare initiatives. OGGS uses 75% less CO2e to produce aquafaba when compared to the production of eggs.
Founder of OGGS Hannah Carter wants to make it as easy as possible for hospitality outlets to make the switch: “Sustainable egg alternatives are the future of foodservice; consumers are moving away from ingredients that have a negative impact on the environment and are actively searching for ways to maintain their environmentally conscious lifestyles” she comments.
“They still want to enjoy eating and drinking at their favourite bars and restaurants and in order to retain these customers, outlets are going to have to get on board and make the swap from eggs to more sustainable, more inclusive ingredients such as OGGS Egg Alternative Aquafaba.”
How one plant-based restaurant is using the new foodservice pack to expand its drink offer
In an exciting move for the challenger brand, OGGS is partnering with plant-based London restaurant chain Mildred’s where the new 1L carton will be used in all four sites to enable an increased cocktail offering. Dominique Fernandes of Mildred’s comments: “We have a huge focus on achieving a zero-waste target as a business, so when we heard that OGGS® was launching the 1L carton of OGGS® Egg Alternative Aquafaba, we were excited by the concept of an easy to use, versatile and consistent product that didn’t leave us with leftover chickpeas. It’s hassle-free and saves our team time behind the bar.
“OGGS® is a forward-thinking company, and we operate on the same values, it’s important to us to work with companies that share the same ethics and aren’t afraid to disrupt the food industry, we are so happy to be working with OGGS and championing OGGS Egg Alternative Aquafaba.”
The new 1L carton of aquafaba contains the equivalent of 10 eggs whites and once opened has a shelf life of seven days when refrigerated. Unopened, OGGS Egg Alternative Aquafaba can be stored in an ambient environment and has a 180-day shelf life making this a store cupboard staple.
OGGS Egg Alternative Aquafaba is readily available in a 200ml carton in supermarkets nationwide.
