Aquafaba and its potential as egg-replacer

In a world where many people are being aware of sustainability issues and are choosing to consume more plant-based proteins, it is the food scientist’s job to find novel strategies in order to look out for alternative plant proteins that can produce similar functionalities to the animal based ones. Let’s look at egg proteins, they are quite challenging to replace. Eggs are used thanks to … Continue reading Aquafaba and its potential as egg-replacer