Baked In Science

Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. It’s protein and fiber content allows it to function as an egg replacement! The research into aquafaba has been going on for a few years, but it’s now reached a point that’s ready to move onto the commercialization stage. Here to tell us all about it is Luca Serventi, a lecturer at Lincoln University in New Zealand. Luca, whose focus is food innovation and development, has spent the last four years researching the applications and functionality of aquafaba. He is now focusing on getting it from the lab to the industry, looking into large scale production. Aquafaba in baking Dr. Lin and Mark Floerke chat with Luca to learn more about how aquafaba functions in baked goods, especially with the increasingly popular vegan and plant protein trend around the world. A few questions covered are: - What in aquafaba can replace the