Food trends: Aquafaba

With January approaching, it’s time to take a look at your vegan options. Egg whites are essential in many dishes and there is an ingenious swap you can easily make: aquafaba. This viscous water is found in tins of chickpeas. You simply keep the water from the tin and use it to make vegan meringues, brownies or desserts. Anne-Marie Cannon, Cooks&Co Brand Manager, says: “Ingredients need to work harder than ever. Chickpeas offer an added usage now aquafaba is becoming increasingly well known as a substitute for egg whites.”