Vegan-friendly cake brand Oggs is to roll out an aquafaba egg substitute for home baking this year.
The aquafaba, which is made using the liquid from organic chickpeas, would work “just like eggs” in home baking, the brand said, and could be used to make everything from sponge cakes to meringues and mousses, as well as mayonnaise.
It will hit Waitrose in June, followed by Sainsbury’s and Asda (rsp: £1.99/200ml).
Oggs founder Hannah Carter said it could “replace much of the hidden animal protein in our food chain, from egg white in gluten-free bread to the barn eggs that sadly still reside in many prepared foods”.
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