News

New York Times Profiles Aquafaba

Times writer Jane Black says, "Vegans, by necessity, are a creative bunch."

In a recent feature, New York Times writer Jane Black traced the story of aquafaba from discovery to commercially available product. Last year, engineer Goose Wohlt stumbled upon what he coined aquafaba—the combination of “water” and “bean” in Latin—while searching for a suitable vegan replacement for egg whites. Wohlt found French tenor singer Joel Roessel's experimentation with chickpea (and other bean and legume) fluid online and discovered it mimicked egg whites when whipped and could be made into meringue when sugar was added. Wohlt created a Facebook group entitled Vegan Meringue-Hits and Misses, where the now-44,000 members continue to experiment with the innovative ingredient. Currently, Wohlt revealed to Black, he’s perfecting vegan angel food cake. On the commercial side, professional chefs and bartenders have used aquafaba in recipe preparation for dishes such as traditionally egg white-based Gin Fizzes, while Sir Kensington’s partnered with Ithaca Hummus to redirect 20,000 gallons of its wasted chickpea brine for the company’s new condiment vegan Fabanaise, which hits shelves this month.

Photo courtesy of Vegans on Top

More News

Vegan Ice Cream Brand Raises $4 Million to Expand

Austin-based NadaMoo! secures new funding to help expand the national footprint of its coconut milk-based ice cream.
Read More »

Plant-Based Investors Unite to Form Influential Group

Trade group Plant Based Food Association welcomes 10 leading investment groups to help advance the vegan revolution.
Read More »

Vegan Burger Brand Incentivizes Restaurants with Cash

Impossible Foods asks fans to demand its vegan burgers at their local restaurants with a $200 incentive.
Read More »

Tyson Increases Investment in Vegan Brand Beyond Meat

The meat company is looking to expand its holding in the vegan company as the plant-based protein industry continues to boom.
Read More »

UK Supermarket Launches Vegan Mince Pies

Just in time for Christmas, Asda creates a new plant-based alternative to the traditional British sweet snack.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »