Product Description

Vegan, Allergen-Free, Clean Label | Whips, Binds & Emulsifies | Meringues, Macarons, Cocktails, Mayo | Powder 200 g (about 100 egg whites)

• Replaces 100 egg whites — each 200 g pouch makes the equivalent of about 100 egg whites (about 2 g of powder per egg white). Mix it with water and use only what you need.
• Whips, binds and emulsifies — stable meringues, macarons, pavlova, mousse, light cakes, silky mayonnaise and foamy cocktail sours.
• Clean label, allergen-free — 100% plant-based, made from European-grown chickpeas. No eggs, dairy, gluten or soy.
• Neutral taste, consistent results — no chickpea taste or smell, and every batch performs the same way, unlike fresh eggs or homemade aquafaba.
• Long shelf life, less waste — keeps at room temperature for up to 24 months. No refrigeration, no broken eggs, no leftover yolks.

VERY AQUAFABA Powder is the plant-based way to replace egg whites in professional kitchens. It is made from European-grown chickpeas and developed by The Very Food Company in France.

The 200 g pouch is the working size for bakeries, pastry chefs, cafés and bars: add water and whip it into a stable, ready-to-use foam with the lift and structure of fresh egg whites, without the variability of canned chickpea liquid or the cost of buying and storing eggs.

Use it for meringues, macarons, pavlova, chocolate mousse and cakes, for vegan mayonnaise and sauces, and for the silky foam of cocktail sours. Its neutral flavor lets your ingredients stand out.

Sold by the case of 8 pouches of 200 g. Also available: VERY AQUAFABA liquid (12 × 1 L) and powder 30 g (48 pouches).

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