OGGS
OGGS® is on a mission to remove the unnecessary egg in our food system. Founded by British entrepreneur Hannah Carter in 2019, OGGS® manufactures Aquafaba – a plant-based egg alternative made from chickpeas.
OGGS® Aquafaba can replace a portion, or the entirety of eggs within bakery manufacturing to create bakers that are tastier, healthier, and better for the planet. OGGS® Aquafaba has 86% fewer calories than egg, 96% less saturated fat and produces 72% less CO2e.
e: trade@loveoggs.com
t: 020 8050 9195
Social media links
https://www.linkedin.com/company/oggs/
https://www.instagram.com/loveoggs/
WebinarsWebinar: Use Aquafaba to extend bakery shelf-life, increase product quality and meet ESG targets
Is egg holding the performance of your cake back? Join a panel of scientific research leaders and key decision makers in UK grocery to discuss the findings of a new major piece of research from Campden BRI
Promotional featureUsing alternative ingredients to help meet sustainability targets
Meeting manufacturer and retailer sustainability targets presents a huge opportunity for bakers. But after renewable energy, where can they look next for opportunities that can really benefit carbon output and nutrition?