Aquafab has taken home the Best Ingredient Award at the Hive Awards 2025 for its novel approach to replicating egg whites in cocktails.
Unlike traditional aquafaba sourced from canned chickpeas, Aquafab is made from faba bean protein and processed to deliver the same foaming capabilities without the mess or waste. This shelf-stable product eliminates health concerns linked to raw egg whites and avoids the bitter aftertaste associated with synthetic foamers.
The product offers a consistent, neutral-flavoured alternative for use in high-volume cocktail service. Aquafab’s stability and shelf life have enabled venues to confidently scale up their sour offerings, including an event serving over 1200 cocktails.
Development involved rigorous testing with Tetra Pak in Singapore to ensure heat stability and optimal packaging, culminating in the launch of a 500ml Tetra Brik Aseptic Edge carton – the first of its kind in Australia for this application. Since launch, Aquafab has been adopted by over 200 venues, with strong uptake among bars, pubs and event companies.
