Bye bye egg whites!
What is aquafaba?
Aquafaba is the cooking water from chickpeas, but in the right hands, it becomes a powerful replacement for egg whites in a wide range of recipes. It can also serve as a whole-egg substitute in certain applications where its natural emulsifying and binding properties play a role.
Our solution, VERY AQUAFABA, is a plant-based egg alternative crafted for professional kitchens and industrial production, delivering the performance of egg whites without the allergens, supply risks, or storage issues.
Unlike homemade chickpea water, it is carefully processed to remove unwanted odors, ensure consistent concentration, and guarantee predictable results batch after batch. Available in both liquid and powder formats, it whips into stable foams for meringues, desserts, and cocktails, and binds reliably in baked goods and sauces such as mayonnaise.
Whip, bind, emulsify: VERY AQUAFABA is the clean-label egg replacement delivering consistent performance for chefs, bakers, cocktail bartenders, and manufacturers across Europe, North America, and Australia.
POWDER OR LIQUID, YOUR CHOICE
Two Versions, Endless Possibilities
Easy to store and measure, best for factories, bakeries and professional kitchens.
Ready to pour and use, perfect for bakeries, bars, and kitchens.
why professionals choose very aquafabA?
Strong foams and lasting emulsions
Boosts product stability
No eggs, dairy, gluten, or soy
Cuts CO₂ and food waste
Saves on storage and reduces waste
from macarons to mayonnaise
Aquafaba isn't just a substitute, it's a versatile tool for modern kitchens
meringues
Crisp outside, soft inside
macarons
Perfect structure without eggs
mayonnaise
Creamy, stable emulsions
cocktails
Frothy sours and fizzes
cakes
Light, stable rise
Pavlova
Crisp Shell & Soft Centre
TRUSTED ACROSS THE FOOD INDUSTRY
Chefs, distributors, and manufacturers trust us
