A new aquafaba brand, Aquafab, is marketing towards cocktail makers, with the launch of its vegan, egg white alternative for bartenders.
Made from the water of legumes, Aquafab produces the silky finish that bartenders strive for when crafting cocktails, whilst catering to the growing number of customers seeking plant-based alternatives.
The solution provides a versatile, shelf-stable solution for perfecting foams, textures, and flavours in drinks, as effective as egg-white and more sustainable than the byproduct of canned chickpeas.
The brand was created by Rebecca Grey and Danny Kane, who have worked in the hospitality industry for over 25 years.
“We wanted to create a product that meets the needs of both bartenders and consumers,” said Grey.
“Aquafab both eliminates the need for egg whites and provides bartenders with a cost-effective solution which aligns with sustainable practices, reducing waste and allergen concerns, whilst delivering top-quality results and simplifying stock management.”
The allergen-free and all-inclusive product aims to help create perfectly frothy cocktails, and is designed to streamline bar operations.
Available in an easy-pour 500ml Tetra Pak, just one carton of Aquafab can make 16 sours, compared to one chickpea can which allows for just three, and one egg which results in a single drink.
“We cannot wait to release Aquafab to market,” said Kane.
“One year in the making, what started as a solution-orientated passion project, has grown into something that we hope will simplify the bartending process, making operations easier, faster, safer, cheaper, more sustainable, and vegan-friendly.
“Whilst we set out to solve a problem for the beverage industry drinks, we’ve quickly realised that Aquafab’s properties present potential to be used in kitchens too, and we’re already sampling with chefs as they look for high-quality plant-based alternatives for recipes.”
