Aquafaba The New Game Changer

Something exciting has happened in the food world and we have the chickpea to thank for it. Actually we have the liquid that surrounds it  for this new discovery. With it , vegans now can expand their diets to include everything from meringues to mayo.

Jane Black wrote about this breakthrough in today's New York Times Food section It started with Goose Wohlt, a software engineer from Indiana and recent vegan who was in charge of the dessert for his family's Passover seder. He wanted to create a meringue however , as any vegan home chef will tell you, is impossible. Replacing the egg , in particular, the egg white is difficult , even more so to  it replicate. Egg whites are a combination of water and proteins, and it has been impossible to create an animal friendly version - until Mr. Wohlt started tinkering with the idea.Science is his passion, Before the chickpeas, his great love was antigravity.He scoured literature on proteins, starches and vegetable gums.It was his wife however who provided the key to his discovery. She had mentioned seeing a video about two French cooks who used the liquid from canned chickpeas to make a chocolate mousse. He decided to try it with the meringues. It worked. The liquid  whipped up instantly into a snowy white foam and create the perfect meringue.He posted it on Facebook to a group called "What Fat Vegans Eat" back in March and created a sensation. He christened the liquid aquafaba, Latin for bean water.

It is a true game changer and something both professional and home chefs can get excited about. (it made me order an immersion blender on overnight delivery so I can try the recipes). Aquafaba is now being used in everything from pancakes to purees. Even companies are getting in on the craze. Sir Kensington, a condiment company is introducing a vegan mayonnaise using aquafaba. How does chickpea water turn into glossy meringue and silky mayo? It has to do with having the same chemical makeup as egg whites: ninety per cent water and ten percent water. when the two are whipped together, those proteins unfold and bond together  trapping the air bubbles caused by whisking. Pour aquafaba into a mixer and it will foam instantly.The only drawback is the slightly beany smell that disappears when cooked. There's no residual flavor and best of all few calories.It's excellent as a sub for the real mayo. Many have tried to replicate the original using peas which created a vegetal aftertaste. I am looking forward to making the mayo recipe with it since eggs are off my table thanks to gallbladder issues.It'll be flavorful thanks to the addition of dry mustard and lemon juice, perfect for sandwiches and salads.

Aquafaba is a rising star. It's an exciting new ingredient that will be a kitchen necessary in years to come.Watch yourselves, egg whites, you;re about to be replaced!

Small Brands Huge Successes

It wasn't that long ago that small , artisanal brands were eclipsed by, national and more widely known ones.This is changing, as more and more foodies discover smaller , more naturally made foods. These are becoming popular and to the owners; and inventors; delight, successful.

Stephanie Strom wrote about this in yesterday's New York Times Food section. Just as easy as it is to publish a book nowadays' due to platforms like Nook, it's relatively easy to produce a new item..Thanks to Facebook and Twitter small companies can get their product out to millions.Another reason is that sales are not tied to grocery stores anymore. Many companies, like the artisanal soda company,Zevia  received their success from sales on Amazon. Another boost comes from Whole Foods,it;s the store that sells  smaller, more naturally processed food stuffs,If a new food , whether a cookie or prepared meal gets a following there, they're golden, The company's decentralized structure allows for store and regional to incorporate small lots and batches into their store inventory. This is a boon for small companies that would usually start out selling or even handing out free samples at flea markets or street fairs.

For those who want to start up their businesses, there are some points to consider first. Concentrate on the product instead of the investors advises Will Rosenzweig, the founding chief executive of The Republic Of Tea and an investor as well.So many new companies should be improving their brand instead of trawling for angels.This is the reason he founded the Food Business school at the Culinary Institute of America, to help with the hard and sometimes financially demanding early days,Many smaller companies though  have passed this hurdle. There is the new condiment company, Sir Kensington , created by friends and former Brown University classmates, Scott Norton and Mark Ramadan. Their ketchup is a throw back to the original recipe of just tomatoes, tomato paste and natural sugar.Another new entrepreneur Lindsey Rosenberg has introduced a new kind of cake and bread mix, Cherryvale Farms. It's a big seller at Whole Foods and New Leaf Community Markets, a smaller all natural grocery store chain.

If you have a new food idea, go for it. Nowadays you can be a success with your gran's tomato sauce recipe or those peanut butter balls you love making. It's  a new era for food and drink entrepreneurs . Go for it and make a mint.