Description
NEW PRODUCT – The VERY Food Co. is reducing the carbon footprint of the agri-food sector by replacing milk and eggs with innovative ingredients based on functional plant proteins.
VERY AQUAFABA, our first product, is an innovative, clean-label, allergen-free technical solution that reduces the sanitary constraints associated with preserving eggs, and makes it possible to create original culinary creations and surprising cocktails.
VERY AQUAFABA can be used in the same way as egg whites in pastry-making: it can be assembled to make mousses, and baked to make delicious meringues.
VERY AQUAFABA can also be used like egg whites in mixology for “sour” cocktails, such as pisco sour or whiskey sour, to enhance the cocktail with creamy foam.
