OGGS Aquafaba, a plant-based egg alternative, is poised to play an important role in reducing the overall carbon footprint of the bakery industry, as increasing demands on manufacturers to find innovative ways to meet rigorous sustainability goals mean plant-based ingredients could be an important part of the solution.
Swapping out eggs for OGGS, according to the company, results in considerable carbon impact gains. For every one kilo of liquid eggs, the CO2e is 4.76kg compared with 0.92kg of OGGS Aquafaba.
Eggs account for approximately 20% of the volume of the average sponge cake, it contributes 60% of carbon emissions of the same cake, according to a study done by Zevero in 2021 comparing alternative foods to animal-derived products. This highlights why it’s so crucial to change the egg component in baking, the company say.
“The results of our trials so far are quite staggering. We’ve always known that plant-based has some big benefits when it comes to improved sustainability, and now the results truly speak for themselves,” said Hannah Carter, Founder of OGGS.
“Until recently we only provided Aquafaba for grocery and food service. Historically, it’s been difficult to compete on price, but with the current market Aquafaba is now becoming a cost-effective solution that offers real sustainability gains. Add in health benefits and taste and texture improvements and we think it’s a winning formula.
“Having recent bakery manufacturers switching to OGGS® over eggs has been a huge win for us. We’re not looking to vegan-ise the bakery industry, but instead offer solutions to help manufacturers successfully meet their sustainability goals. Even partial swaps, such as using just 20% of OGGS® Aquafaba over eggs is a huge step in the right direction.”
OGGS is working with two large British bakery manufacturers on their sponge cake products who are replacing eggs with the company’s Aquafaba product.
As the price of eggs becomes more expensive, the Aquafaba is closer, comparably, to price; another attractive selling point for manufacturers.
The product is made using chickpeas and has undergone an R&D process involving two universities in the UK and Portugal to develop consistently performing plant-based egg alternatives.
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Caitlin Gittins
Editor, International Bakery
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