S3E35: Fora Foods on leveraging the functionality aquafaba

Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing businesses. The founders of  Andrew McClure and Aidan Altman knew that, and when they were working out a way to make a non-dairy butter that would have superior functionality to the others on the market, they harnessed the properties of aquafaba. Hear their story and how they started with the end user in mind: the chef and the baker.  Big thanks to for signing on as the second sponsor of PeasOnMoss. Get information about them at their website and find out how their flavor and aroma systems could help your formulation work.