Brooklyn, NY-based brand Fora Foods will debut vegan “Faba Butter” later this month at the Winter Fancy Food Show in New York. The new butter mimics the taste and texture of its animal-derived counterpart and is made with a blend of coconut oil, water, and “aquafaba”—or the brine from a can of chickpeas that founders Andrew McClure and Aidan Altman source from hummus producers. “We’re worked with some vegan chefs, and they tell us that it’s the most functional butter alternative on the market that they have worked with,” Fora co-founder Aidan Altman told Foodnavigator-USA. “You can make perfectly airy, crisp croissants where every other butter alternative falls short. It mean consumers don’t have to compromise.” Faba Butter is the second commercial product that utilizes aquafaba—the first being Sir Kensington’s vegan mayonnaise Fabanaise that launched in 2016. Altman and McClure—who plan to develop other aquafaba-based products such as whipped cream, frosting, and dressings—are currently raising capital and working with co-packers to gain wide distribution of Faba Butter by spring 2018.