Aquafaba is a liquid extract from chickpeas that has a positive impact on the planet
Egg white allergy is the second most common food allergy in the world.
Up to 2.5% of children are allergic to eggs.
Producing 1 ton of eggs generates about 34 tons of CO₂.
Producing aquafaba generates about 70% less CO2.
Plant-based substitutes may be the solution to the real problems of a large part of humanity related to eggwhite allergies.
Aquafaba is a natural, plant-based substitute for egg white, which is created in the process of cooking chickpeas. The name of the product comes from a combination of the Latin words aqua (water) and faba (bean).
About us
We are a modern company in the healthy food industry. We distribute, produce, and create products from the spreads category (e.g., hummus) and sauces (e.g., aioli).
We are also a producer of aquafaba. By combining the production of hummus and aquafaba, we can produce sustainably, in a closed cycle, and use 100% of raw materials to protect the environment.
We have implemented a food safety system in accordance with the GFSI Standards (BRC, IFS, FSSC 22000) and HACCP.
Our history
We carried out a feasibility study, "Obtaining Aquafaba from chickpeas together with the development of a production methodology." The study was conducted by the Institute of Biotechnology and Molecular Medicine in Gdańsk.
We received a research grant from EU funds for "Optimization of the proprietary method of obtaining aquafaba to a pilot scale production line."
We installed and launched the first industrial line for the production of aquafaba in a new production plant located in Bolesławice.
We started commercialising Aquafaba by presenting the product at the international SIAL PARIS fair—one of the most important fair events for the agri-food industry in the world—where we gained industry recognition.
Our technology
We have developed our own unique technology for producing the highest quality aquafaba, based on minimal energy consumption.
The process is characterized by determining the optimal parameters for the preparation and processing of the raw material as well as a unique production technique. An important element of the process is the selection of the appropriate raw material, the quality of which has a significant impact on the final product.
We developed the technology using EU funds while engaging independent research institutions that create elite biomedical research centres, such as the Institute of Biotechnology and Molecular Medicine from Gdańsk.
Product
Aquafaba is a natural, plant-based substitute for egg white, obtained during the cooking of chickpeas. Thanks to its unique properties, it works excellently as an emulsifying, thickening, and stabilizing ingredient. The product's name comes from the Latin words aqua (water) and faba (bean), perfectly reflecting its plant-based origin.
Aquafaba has exactly the same ratio of water, protein and starch as found in egg whites, i.e., on average, about 90% water to 10% protein and starch. Thanks to this, aquafaba has properties similar to egg white.
Properties
emulsifies
foams
whips
thickens
moisturises
It is also odourless, has a neutral taste and is 100% plant-based.
Qualities
Sugar free
Cholesterol free
Gluten free
Lactose free
Without additives
Packaging
For whom?
We work with clients from all over Europe, both distributors and end consumers. We ensure continuity of supply based on appropriate securing of access to raw materials and also cooperation with leading suppliers of logistics services. We guarantee reliability and punctuality.
