A completely new kind of ethical all-plant treat has been launched under the name of Alternative Cakes. The Alternative Cake range has been created using the naturally occurring protein aquafaba instead of egg.
To stabilise the natural proteins in aquafaba, Alternative Foods has been working with the School of Food Science and Nutrition at the University of Leeds. Project lead Dr Caroline Orfila explained: “Dr Joanne Maycock and I have been working with Alternative Foods to develop a vegan egg replacement that can be effectively used in home baking. Through collaborative research, we have helped them to discover a patent-pending process to stabilise plant-based proteins and create the optimal formula for a baking ingredient that works every time.”
The egg replacement is set to launch as a standalone product called Alternative OGGS® in Spring 2019. Until then, the Alternative Cake range is powered by OGGS® and developed using the best natural ingredients to create truly a great tasting product. Flavours include Lemon Drizzle, Chocolate Fudge, Carrot Cake and Victoria sponge with a Children’s Fairy cake range which is 30% reduced sugar on its way.
The packaging is 100% recycled from plastic bottle tops and 100% recyclable, which helps to reduce the impact on the planet. Totally natural, completely plant-based and entirely ethical, this range is made with the well-being of animals (vegan), humans (intolerance to human trafficking) and our whole environment (low carbon emissions) in mind.
“Unusually, this all-plant range is not going to be targeted at vegans. We are marketing the range to absolutely everyone, but suitable for vegans. My dream is to see egg replacement used in all home and commercial scale baking products. I’m not really trying to turn the world vegan, I’m a terrible vegan myself, but I do think if we can encourage the majority of the population to switch up small habits – like using real eggs in home baking – then we can make dramatic positive changes to the future of our planet,” commented Alternative Foods Founder, Hannah Carter.
Alternative cakes will be available RRP £2.49 for a 2-pack, RRP £4.75 for a 4-pack and RRP 4.95 for 5” cake.
