The patented plant-based egg alternative for better tasting cakes - and better for the planet.
Easily fit into your current recipes and processes with convenient ambient formats available up to 1000L.
Using OGGS® Aquafaba can extend shelf life by up to 50%
96% less saturated fat
86% fewer calories than eggs
OGGS® Aquafaba produces over 80% less CO2e than egg
| Nutrition per 100ml | Egg | OGGS® Aquafaba | Variance Vs egg |
|---|---|---|---|
| Calories (kcal) | 131 | 18 | -86% |
| Fat (g) | 9.0 | 0.1 | -99% |
| Of which saturates (g) | 2.5 | 0.1 | -96% |
| Protein (g) | 12.6 | 1.7 | -87% |
| Salt (g) | 0.40 | 0.05 | -88% |
| Kg COCO2e/Kg | 0.40 | 0.05 | -88% |
Emission variance represents the outcome of changing eggs to OGGS within a recipe on an ingredient basis. It does not include packaging or downstream transportation
In a double blind trial, 100% egg brownies were tasted alongside brownies with 80% egg, 20% Aquafaba.
Respondents were asked to choose the best brownie.
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