Food and lifestyle blog Eater has recently put forth a vegan egg white substitute for creating frothy cocktails, as consumers seeking for libations that adhere to their dietary restrictions. Rather than opting for raw egg whites to give drinks an airy texture, vegan drinks can use the aquafaba which is the Latin American term for bean water to achieve the same texture and consistency egg. This is ideal for vegans looking to enjoy such frothy beverages as whiskey sours and the like without having to worry about ingesting animal products.
The drinks are made using the liquid found inside cans of beans such as chickpeas to recreate the same texture and consistency as egg whites in cocktail drinks. The bean liquid can be shaken the same way as the egg and brought to a meringue-like consistency to add to drinks.
Frothy Vegan Cocktails
These Traditional Egg White Drinks are Remade Using Aquafaba
Trend Themes
1. Vegan Cocktail Craze - A trend of replacing traditional egg whites with vegan aquafaba for frothy cocktails has opened up new opportunities for plant-based mixologists.
2. Aquafaba Innovation - The use of aquafaba in cocktails has disrupted the traditional use of egg whites and presents an opportunity for companies to innovate using new plant-based ingredients.
3. Dietary Restriction Drinks - The demand for drinks that cater to dietary restrictions and preferences has spurred the development of vegan alternatives to traditional cocktails.
Industry Implications
1. Food & Beverage - The food and beverage industry has an opportunity to offer vegan-friendly cocktail options at bars and restaurants.
2. Plant-based Products - The use of aquafaba in cocktails presents new opportunities for companies in the plant-based products industry, such as vegan egg substitutes and other dairy-free alternatives.
3. Hospitality - The hospitality industry can use the vegan cocktail trend as a means to expand their offerings and appeal to a wider range of dietary needs and preferences.