French startup The Very Food Co has developed a new solution to the soaring egg prices caused by avian flu: aquafaba powder. Aquafaba, the leftover liquid from cooking chickpeas, has been used as an egg white substitute for years. The company's aquafaba powder offers the same emulsification, foamability, and whippability as egg whites, making it a universal alternative for professional bakeries and the food manufacturing industry.

The Very Food Co's aquafaba powder is more concentrated, shelf-stable, and easy to use in industrial processes compared to the liquid version. The powder is made from European-grown chickpeas and offers a clean-label, allergen-free alternative to egg whites. The company aims to supply retail brands and co-develop products with them, rather than building its own consumer brand, in order to revolutionize the egg replacement market with its innovative aquafaba powder.