OGGS AQUAFABA OFFERS MANUFACTURERS A HEALTHIER, MORE SUSTAINABLE ALTERNATIVE TO EGGS
With pressure for food producers to meet net zero targets and enhance the health profile of their products, OGGS, the UK’s #1 egg alternative company1, is working with manufacturers to substantially reduce their Scope 3 emissions while creating lower calorie and fat products. By replacing eggs with OGGS Aquafaba in products, manufacturers can make a substantial contribution to lowering their carbon footprint.
OGGS Aquafaba is a patented plant-based egg alternative created from chickpeas. The product functions just like an egg within baked goods, sauces and even cocktails, while providing many additional benefits.
Founder of OGGS®, Hannah Carter, says:
“Since day one our mission has been to remove unnecessary egg from the food chain. The unstable supply and price of egg, as well as the risk of avian flu, means that more and more manufacturers are looking for healthier, more sustainable and more reliable alternatives.
We’re proud to offer a better alternative to egg, that helps our partners create products that are better for the environment, with no compromise when it comes to taste.”
OGGS Aquafaba is plant-based and allergen free, with 86% fewer calories and 96% less saturated fat than egg2. Additionally, OGGS Aquafaba produces 72% less CO2e than egg3, creating products that are much more sustainable, as well as healthier.
Even a small reduction in eggs for OGGS can have a huge impact. Egg is the 8th largest food contributor to greenhouse gas emissions4, producing more CO2e than even milk. In the average cake recipe, only around 20% of the ingredient volume is egg. However, over 60% of the carbon emissions of that same cake come from egg. The disproportionate impact of egg towards a food’s carbon footprint is prompting more and more manufacturers to explore egg reduction with OGGS Aquafaba.
Retailers, food service operators and manufacturers are already working with OGGS to reduce their reliance on egg. In the UK, restaurants including Wagamama, Bill’s and The Alchemist already use OGGS egg alternatives on their menus. Within the defence sector, one contract caterer has already removed all egg from their dessert offering within the Ministry of Defence, replaced for OGGS Aquafaba.
While OGGS began producing Aquafaba in small cartons for home bakers, recent innovation and development has set the company up to make change at scale. OGGS Aquafaba is now available in sizes up to 1000L pallecons, around the world.
1 – NIELSEN, BRAND PERFORMANCE (CAKE AMBIENT, PLANT-BASED EGG), 52 WKS w/e 27/01/24
2 – NUTRIONAL MAKEUP OF OGGS AQUAFABA
3 - ENRIVONMENTAL ANALYSIS OF ALTERNATIVE FOODS LONDON LTD PRODUCTS – Sustained, 2024.
4 - GREENHOUSE GAS EMISSIONS OF FOODS https://ourworldindata.org/environmental-impacts-of-food
About OGGS®
Founded in 2019 by British entrepreneur Hannah Carter, OGGS® (Alternative Foods London Ltd) is on a mission to remove the unnecessary and unethical egg products within our food chain. With their range of plant-based egg alternatives and sweet treats, to date OGGS® has saved over 8 million eggs, given a million chickens the week off, and saved enough CO2e to drive around the world 100 times.
OGGS is a leading supplier of sustainable plant-based ingredients, committed to reducing the carbon footprint of the food industry. Their innovative Aquafaba solution offers a more environmentally friendly alternative to traditional egg products, contributing to a greener and more sustainable future for the food sector. For more information, visit loveoggs.com.
OGGS became a B Corp in autumn 2022 – recognised as a business that meet the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose.
To learn more about OGGS®, visit loveoggs.com or OGGS® on Instagram, TikTok and LinkedIn.