German Researchers Unveil Legume-Based Alternative to Egg White Foam

Researchers from Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam, aimed at making plant-based food “light and airy.” Initial assessments show that the new ingredient matches the quality of egg whites, with sensory tests revealing its tastiness, as only those with refined palates detected a slight difference. Dr. Maike Föste explained that the LeguFoam project addresses the growing demand for healthy and ethically unproblematic vegan products.

The foam is made from fine pea and lentil flour, chosen for their neutral flavor profile when processed correctly. The process involves creating a protein concentrate from these flours and using high-pressure homogenization to enhance the proteins’ foaming capabilities. The project, funded by the German Federal Ministry for Economic Affairs and Climate Action, aims to further improve the foam’s stability and bring plant-based innovations to the food industry.