The global food industry is undergoing a transformative shift, and aquafaba—a once-overlooked byproduct from cooking chickpeas—is emerging as a star ingredient. The growing popularity of vegan and egg-free products has placed aquafaba at the center of innovation in plant-based food solutions. Known for its unique functional properties that mimic egg whites, aquafaba has garnered widespread attention among health-conscious consumers and sustainability advocates alike. According to Fairfield Market Research, the global aquafaba market is projected to grow from US$25.8 Mn in 2025 to US$57.8 Mn by 2032, recording a robust CAGR of 12.2%. This blog explores how surging demand for vegan alternatives is fueling this remarkable growth and what it means for the future of food.

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What is Aquafaba, and Why is it in Demand?

Aquafaba, the viscous liquid left over from cooking legumes like chickpeas, has emerged as a versatile substitute for egg whites. It foams, emulsifies, and binds just like traditional eggs, making it invaluable for vegan baking and allergen-free recipes. In recent years, its applications have extended beyond home kitchens to commercial food manufacturing, creating a new category of clean-label, plant-based ingredients.

Its low carbon footprint—up to 85% less than that of eggs—makes it an eco-conscious choice for both consumers and food producers. From mayonnaise and mousse to drinks like whiskey sours, aquafaba is redefining what plant-based ingredients can do.

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Key Drivers Behind Aquafaba’s Market Growth

🌱 Rising Demand for Vegan and Egg-Free Products

One of the primary growth engines for the aquafaba market is the explosion in vegan food demand. As consumers become more mindful of health, ethics, and sustainability, the shift toward veganism has accelerated. Between 2014 and 2021, the vegan population in the U.S. alone grew by 600%, driving companies to seek egg replacements that don't compromise taste or functionality. Aquafaba fits the bill perfectly.

Brands such as Hellmann’s and Follow Your Heart have created vegan mayonnaise, while Oggs has introduced egg-free cakes and cookies—all using aquafaba. Other players like Vor Foods and Chickplease offer aquafaba-based meringues and macarons, showcasing the ingredient’s unique ability to replace eggs in gourmet recipes.

🌾 Demand for Gluten-Free and Allergen-Friendly Ingredients

Aquafaba’s rise is also linked to increasing health awareness around food allergies and intolerances. The gluten-free food trend is no longer niche—it's mainstream. According to Beyond Celiac, 1 in 133 Americans has celiac disease, and many more experience non-celiac gluten sensitivity.

Aquafaba, made from chickpeas, provides an excellent solution for gluten-free and allergen-sensitive consumers. It’s used in baked goods like muffins, cookies, and cakes as a binder, giving structure and moisture while eliminating the risk of allergic reactions from eggs or dairy.

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Market Challenges: Limited Awareness and Misconceptions

Despite its benefits, aquafaba’s adoption still faces headwinds due to limited consumer awareness. Many still regard it as “bean water” and discard it without realizing its culinary potential. There's also a gap in understanding around its safety, with concerns over BPA from cans, sodium content, and digestive discomfort.

To combat these misconceptions, companies and food bloggers must emphasize educational campaigns. Highlighting aquafaba’s clean-label, eco-friendly appeal can help move it from a niche ingredient to a pantry staple in both households and commercial kitchens.

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Market Trends: Innovation and Collaboration

The aquafaba market is witnessing strong innovation. Fabumin, an Israeli startup, has developed a powdered version of aquafaba made from upcycled legume water. This not only extends shelf life and simplifies logistics but also aligns with sustainability goals by recycling 80% of water waste from legume processing.

Such collaborations between ingredient startups and large-scale food producers are paving the way for mass-market adoption. In addition, aquafaba’s utility is extending beyond food. Research is exploring its applications in cosmetics, cultivated meat, and even microbiome-friendly products—opening doors to entirely new industries.

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Regional Outlook: North America and Europe Lead the Way

North America

In 2025, North America is projected to command 37.4% of the global aquafaba market. The region’s dominance is due to rising cases of celiac disease and growing vegan trends. Supportive infrastructure, such as a strong food innovation ecosystem and distribution channels through Amazon and Whole Foods, ensures aquafaba’s availability to the end consumer.

U.S.-based companies like Ingredion and The EVERY Company are investing in aquafaba-based innovation. The combination of food tech investments and consumer demand makes North America a key growth region.

Europe

Europe is not far behind. With approximately 9% of Europeans identifying as vegan or vegetarian, the market is ripe for aquafaba-based products. Germany, the UK, and France are leading the charge, driven by companies like Nestlé and Oggs.

Strict EU sustainability laws and growing consumer concerns about animal welfare are bolstering aquafaba’s market presence. Retail and food service segments are also embracing the ingredient, especially in bakery and confectionery applications.

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🏢 Competitive Landscape: Who’s Leading the Charge?

The aquafaba market is becoming increasingly competitive as both startups and legacy brands jump in. Key players include:

• OGGS

• Happy Dance

• Haden's Aquafaba

• Ingredion Incorporated

• Dasca Group

• The Very Food Co.

• Casa Amella Bio Food SLU

• EURO S.P.I.D. srl

• Symrise

• SOS Chefs

• Chickplease

• Saheli

Get Sample Copy of Report at: https://www.fairfieldmarketresearch.com/report/aquafaba-market