A 100% Australian aquafaba brand is ready to shake up the cocktail scene, providing a first-to-market solution for the hospitality industry.

Crafted by bartenders for bartenders, Aquafab is a vegan, egg white alternative is allergen-free and all-inclusive; not only will it help create perfectly frothy cocktails, but it is also designed to streamline bar operations, making life behind the bar a whole lot easier. 

Made from the water of legumes, Aquafab offers the same silky finish that bartenders strive for when crafting cocktails, while catering to the growing number of customers seeking plant-based alternatives.

The fuss-free solution provides a versatile, shelf-stable solution for perfecting foams, textures, and flavours in drinks, as effective as egg-white and more sustainable than the byproduct of canned chickpeas. 

Available in an easy-pour 500ml Tetra Pak, one carton of Aquafab can make 16 sours, compared to one chickpea can which allows for just three, and one egg that results in a single drink.

Rebecca Grey and Danny Kane are the duo beyond the brand; having been in the hospitality industry for over 25 years, the pair has spent countless hours crafting cocktails and making sours behind busy bars. 

“We cannot wait to release Aquafab to market. One year in the making, what started as a solution-orientated passion project, has grown into something that we hope will simplify the bartending process, making operations easier, faster, safer, cheaper, more sustainable, and vegan-friendly,” Kane said.

Grey added: “We wanted to create a product that meets the needs of both bartenders and consumers. Aquafab both eliminates the need for egg whites and provides bartenders with a cost-effective solution which aligns with sustainable practices, reducing waste and allergen concerns, whilst delivering top-quality results and simplifying stock management.”

Aquafab is distributed by Altus Brands and available to purchase through Paramount Liquor online here.

The Margarita hack you need to try