A vegan egg replacement and range of cakes will soon launch nationwide, as vegan brand, Alternative Foods, seals a contract with two major supermarkets.
The company has created a liquid egg substitute named OGGS from chickpea water, commonly known as aquafaba, after collaborating with the University of Leeds to try and stabilize the recipe so it 'consistently works for home-baking every time'.
Founder of Alternative Foods, Hannah Carter, said: "I always felt that creating an egg replacement product wouldn't change the world unless it was both accessible and affordable to everyone, and the supermarket listings give us this distribution channel to be able to reach more people.
"We’re all about ethical food without compromise and creating delicious all-plant ranges that is affordable for all."
Alternative Foods is also launching a selection of vegan cakes, including a Victoria sponge, lemon drizzle and carrot cake, as well as salted caramel, chocolate fudge, and kid’s fairy cakes.
Hannah added: "The future is looking very exciting. We are launching a four pack cake range and the 5" cakes in the next month or so, we also have a two-pack in the pipeline. The OGGS will be launching into the home baking aisle in the next few months.
"Looking further into the future, my goal is to see food manufacturers cutting out the use of real eggs in their products altogether and replacing them with this natural plant protein. It's such a tiny, almost insignificant, change that could have an enormously positive impact on the world."
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Liam is a writer and poet from the north of England. His work has been featured in Gay Times Magazine, Attitude Magazine, Oh Comely, and The Huffington Post. He loves vegan mac and cheese more than anything else in the world.
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