The worldwide egg alternative ingredient market is estimated to achieve a worth of $1.5bn (€1.2bn) by 2026, with a CAGR of 5.8%, in keeping with Future Market Insights. This vital enhance in demand might be attributed to rising desire for vegan, vegetarian, and allergen-free merchandise.
Egg-free mayonnaise is one space ingredients suppliers wish to carry out. Whereas numerous manufacturers of egg-free mayonnaise alternate options and dressing exist, not all obtain vegan or allergen-free labels.
Some, in keeping with Israeli-based ChickP, use whey protein focus, whereas others use ‘numerous nuts and starches’.
The beginning-up’s answer just isn’t solely vegan and allergenic-friendly, however permits for a cleaner label, Itay Dana, VP Gross sales and Enterprise Growth at ChickP advised FoodNavigator.
A one-for-one clear label egg substitute
ChickP has developed an isolate comprised of 90% protein. Utilizing ‘all the extractable elements’ of the chickpea, the firm says it gives a ‘highly effective and holistic dietary enhance’.
“It’s a confirmed and compelling egg replacer for vegan meals formulation on this class, giving meals firms’ new alternatives to shorted and simplify their labels,” famous the start-up.
Particularly, ChickP stated the answer has the potential to ‘launch’ the vegan mayo market from “conventional dependence on modified starches, hydrocolloids, and stabilisers for emulsification and flavour”.
In line with Dana, the ingredients label of a vegan mayonnaise different may record expeller-pressed canola oil, water, white distilled vinegar, salt, spice, modified meals starch, pea protein, lemon juice focus, fruit and vegetable juice, and calcium disodium EDTA.
ChickP’s isolate ingredient, on the different hand, is made up of oil, water, chickpea protein, vinegar, sugar, spice, and flavours.
It’s at present getting used is completely different mayonnaise recipes as a one-to-one alternative for egg yolk, we had been advised, with the pilots being ‘so profitable’ that one formulation is now going into large-scale pilot manufacturing.
In line with ChickP, its answer takes the ‘aquafaba impact’ additional, by growing its protein content material. Aquafaba – which is the starchy liquid from tinned beans – can be utilized to whip up vegan lotions for meringues, macaroons, and mousses, in addition to savoury mayonnaise, dressings, and cheese substitutes.
“The invention of the chickpea aquafaba impact has been a culinary gamechanger for many vegans,” famous ChickP CEO Ron Klein. “The draw back is that it nonetheless doesn’t current a viable egg substitute in dietary phrases, because it accommodates solely a fraction of the protein of an egg.
“We took the aquafaba concept a leap additional and derived that very same desired impact from the physique of the nutrient dense chickpea isolate.”
Additional, the start-up claims its isolate demonstrates ‘superior foaming capabilities’ resulting from its ‘excessive solubility’ and ‘clean texture’. It additionally possesses ‘minimal off-notes’.
“This permits us to tailor mayo recipes to the clients’ desired necessities and produce a really creamy product that’s visually and organoleptically interesting, with out the use of artificial thickening, texturizing, or masking brokers.”