PUBLISHER: Fairfield Market Research | PRODUCT CODE: 1722139
PUBLISHER: Fairfield Market Research | PRODUCT CODE: 1722139
The global aquafaba market is on an upward trajectory, projected to reach US$ 57.8 million by 2032, growing from US$ 25.8 million in 2025. This growth reflects a compound annual growth rate (CAGR) of 12.2% between 2025 and 2032. Aquafaba, derived from the liquid of cooked or canned chickpeas, is rapidly gaining attention as a sustainable, plant-based egg white substitute. It is increasingly used in vegan, gluten-free, and allergen-free food products, making it a valuable ingredient in modern culinary and food manufacturing applications.
Market Insights
Aquafaba's rise is fueled by growing consumer demand for clean-label, low-fat, and cholesterol-free ingredients. It offers remarkable properties such as emulsification, binding, and foaming-making it a highly functional and versatile replacement for eggs in a variety of recipes. Compared to conventional eggs, aquafaba helps reduce a product's carbon footprint by up to 85%, aligning well with global sustainability goals.
Consumers and companies alike are embracing aquafaba due to its nutritional profile and eco-conscious appeal. It is now used in baking, sauces, beverages, and ready-to-eat foods. Both home cooks and industrial producers are integrating aquafaba into recipes, facilitated by the availability of liquid and powdered forms.
Key Market Drivers
Growing Demand for Gluten-Free and Allergen-Friendly Foods
Aquafaba addresses the rising demand for food products free from gluten and common allergens. It mimics egg whites without triggering allergic reactions, making it a suitable ingredient in gluten-free and vegan baked goods. Its natural structure, moisture-retention, and leavening abilities contribute to quality products like muffins, cookies, and cakes. As the number of consumers with celiac disease or non-celiac gluten sensitivity grows, aquafaba has found a solid foothold in gluten-free product development.
Rising Vegan Population and Demand for Plant-Based Alternatives
Aquafaba's popularity is soaring among vegan consumers who seek egg-free alternatives without compromising on taste or texture. Major brands such as Hellmann's and Follow Your Heart have launched vegan mayonnaise products using aquafaba, while startups like Oggs and Vor Foods offer cakes, cookies, and meringues made with the ingredient. Additionally, it is used in beverages, including cocktails like whiskey sours, due to its foaming capabilities. The ingredient's sustainable sourcing and plant-based appeal are making it a mainstay in the plant-forward food revolution.
Business Opportunities and Market Trends
Innovation Through Strategic Partnerships
Startups like Fabumin are pushing the boundaries of aquafaba's utility. By creating powdered aquafaba from upcycled legume water, they've enhanced shelf stability and usability, especially for large-scale food manufacturers. Fabumin's drying process recycles up to 80% of water waste from legumes, and their innovations are gaining attention from international food brands for commercial use in cakes, sauces, and ready-to-eat meals.
Beyond the food sector, aquafaba's application potential spans cosmetics, cultivated meat production, and microbiome solutions. These new uses are expected to drive demand further, showcasing the ingredient's adaptability and broad industry relevance.
Challenges in the Market
Limited Consumer Awareness
Despite its functional benefits, aquafaba remains relatively unknown outside niche vegan and health-conscious circles. Misconceptions about its origin and concerns over high sodium or potential BPA contamination from canned sources hinder its broader adoption. Moreover, consumers often opt for more familiar substitutes like flaxseed or applesauce, leaving aquafaba underutilized.
To bridge this awareness gap, companies need to invest in consumer education, offer usage guidelines, and promote product safety and sustainability. Increasing visibility through recipe blogs, influencer collaborations, and supermarket shelf placement can transform aquafaba from a specialty product to a kitchen staple.
Regional Analysis
North America Leads in Adoption
With a projected 37.4% share of the global market in 2025, North America is currently the largest consumer of aquafaba. Rising rates of celiac disease and gluten sensitivities, combined with the growing vegan population, are contributing to increased demand for egg substitutes. The Celiac Disease Foundation estimates that 1 in 133 Americans has celiac disease, while gluten sensitivity affects an estimated 6% of the population.
Retail giants like Whole Foods and online platforms such as Amazon are making aquafaba products accessible, while companies like Ingredion and The EVERY Company are leading innovation in this space. Consumers are also showing greater concern about the environmental footprint of animal-based products, favoring sustainable alternatives like aquafaba.
Europe Presents a Promising Growth Landscape
Europe is poised to remain a strong market for aquafaba due to growing interest in veganism and plant-based diets. Approximately 9% of Europeans identify as vegan or vegetarian, which creates substantial demand for egg alternatives. Countries such as Germany, the UK, and France are at the forefront of this shift, supported by progressive food sustainability regulations and increased awareness of animal welfare.
Companies like Nestle and Oggs are investing in aquafaba-based innovations, while EU regulations on emissions and sustainable sourcing further encourage market growth. Retail and foodservice applications in Europe are expanding, especially in the bakery and ready-to-eat sectors.
Competitive Landscape
The aquafaba market is becoming increasingly competitive as companies race to capitalize on consumer demand for sustainable and allergen-free alternatives. Key players are diversifying their portfolios with aquafaba-based products across various applications.
These companies are focusing on improving packaging, shelf stability, and user education to boost the appeal and usability of aquafaba in both B2B and B2C markets.
Recent Industry Developments
In November 2024, Fabumin received the Fi Europe Startup Challenge award, recognizing its innovations in aquafaba powder for large-scale commercial use.
In September 2023, Symrise introduced new chickpea and aquafaba-based ingredients that improve texture, foaming, and emulsification in vegan and clean-label products.
Conclusion
Aquafaba is fast transitioning from a niche ingredient to a mainstream staple, particularly in the health and wellness, vegan, and gluten-free food sectors. Backed by growing consumer awareness, product innovation, and regional support for sustainable food systems, aquafaba is poised to replace millions of eggs in commercial and home cooking. Companies that invest in education, product development, and strategic partnerships will be best positioned to capture growth in this evolving market.
Global Aquafaba Market Segmentation
By Form
By End Use
By Distribution Channel
By Region