The move, prompted in part by the current egg shortage and by the longer-term rising cost of eggs, sees plant-based egg alternative and bakery brand OGGS in trials with two of the UK’s largest British Bakery manufacturers, looking to replace liquid egg used in sponge cake production with OGGS Egg Alternative Aquafaba.
With increasing government pressures to adhere to HFSS guidelines and lower carbon criteria, the replacement of eggs with OGGS may provide a suitable longer-term solution for manufacturers. OGGS offers a 95% reduction in saturated fats, 85% reduction in calories when compared to eggs, along with 85% reduction in carbon impact.
OGGS Egg Alternative Aquafaba is made using chickpeas and has been through a robust R&D process involving two top universities in the UK and Portugal to develop a consistently performing plant-based egg alternative, which works effectively for large scale manufacturing.
Swapping out eggs for OGGS results in considerable carbon impact gains. For every 1Kg of liquid eggs the CO2e is 4.67kg compared to just 0.92kg of CO2e for OGGS Egg Alternative Aquafaba, which is an 85% reduction in carbon impact.
“The manufacturers we are talking to use liquid egg primarily for sponge cakes,” Founder of OGGS Hannah Carter said. “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.”
OGGS Egg Alternative Aquafaba is available in a 950L Pallecon, which is the equivalent of 19,000 eggs. Aquafaba is also available in a 10L Bag-in-box.
OGGS Egg Alternative Aquafaba is easy to swap into many recipes. It can be a direct, ambient swap for liquid egg, some require whisking, it depends on the product. The product whips, and creates structure just like an egg, and gives a significantly higher foam expansion, but unlike an egg it’s impossible to over whisk it.
