The VERY Food Co. has launched VERY AQUAFABA, a product made from aquafaba that has gained popularity in eight countries for its ability to replace egg whites in various food applications such as pastries, sauces, cocktails, and plant-based desserts. Due to its foaming, emulsifying, and volume-providing properties, it has been well-received in the foodservice sectors. In response to industry demand, a powdered version of VERY AQUAFABA has been introduced, offering advantages in storage, transportation, shelf life, and handling for large-scale food production.

Supported by a partnership with INRAE, The VERY Food Co. is working to refine and scale its products for industrial applications. The company aims to provide plant-based solutions that match the performance, stability, and competitiveness of traditional ingredients to reduce reliance on industrial livestock. The launch of the powdered form of VERY AQUAFABA is part of The VERY Food Co.'s efforts to help food industry professionals integrate plant-based ingredients seamlessly into their products without disrupting established food systems.