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Former dairy brand Elmhurst will be launching a new vegan egg replacer made from bean brine early next year.
Called ‘Elmhurst Aquafaba’, the new product is made from chickpeas and water, and can be used as a substitute for egg whites.
The New York-based company was previously a dairy facility for 90 years, until it rebranded to only create plant-based products.
Following the re-launch of the brand, it is now called ‘Elmhurst Milked’.
The new egg replacer can be used in both sweet and savory dishes.
Culinary innovator Cheryl Mitchell, Ph.D told VegNews: “With our focus on more sustainable, plant-based foods, it only seemed natural to look toward a primary food source as a solution: chickpeas.
“Aquafaba has the amazing ability to replicate egg whites in a wide variety of applications like egg-free meringue, mayonnaise, marshmallows, batter, and more.”
Elmhurst Aquafaba is set to launch in February 2018.