Students whip up crispy crackers from waste product
This article is over 5 years old, and the information may therefore be outdated. The whisked liquid left over when boiling beans and chickpeas – aquafaba – can replace egg whites in providing the right consistency for mayonnaise, cakes and desserts. It has therefore become a popular alternative among vegans, but within the food industry it is rare to find aquafaba as an ingredient. Now, a group of
https://www.lunduniversity.lu.se/article/students-whip-crispy-crackers-waste-product - 2026-05-27
