OGGS Sustainability - SustainabilityTracker.com

What do our labels mean?

OGGS is a plant-based food company founded in 2019 by British entrepreneur Hannah Carter. It manufactures Aquafaba, a chickpea-based egg alternative used in bakery manufacturing and emulsified products such as mayonnaise, dressings and dips. The company says its products can replace some or all of the egg in recipes, with lower calories, less saturated fat and lower CO2e than egg. The content provided focuses on reducing reliance on eggs in food production, supporting sustainability targets, and offering alternatives with ambient shelf life and stable supply.

About OGGS

Status
Unverified

Website
Visit Website

Employees
5 - 25

Country
United Kingdom

OGGS Sustainability Actions

Launched Aquafaba

OGGS® manufactures Aquafaba – a plant-based egg alternative made from chickpeas. OGGS® Aquafaba can replace a portion, or the entirety of eggs within bakery manufacturing to create bakers that are tastier, healthier, and better for the planet.

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Supported egg replacement

OGGS® Aquafaba has proven success across a range of sauces, including mayonnaise, creamy salad dressings, aioli and dips, and sauce bases. It is described as an egg-free emulsification that performs, delivering the stability and mouthfeel of whole egg and yolk without animal ingredients.

Reported lower CO2e

Commercial benefits listed for OGGS® Aquafaba include 80%+ lower CO2e emissions than egg yolk, 96% fewer calories, 99% less saturated fat than egg yolk, and a 12-month ambient shelf life versus 28 days for yolk or whole egg.

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Raised crowdfunding on Seedrs

Having witnessed a 42% year-on-year growth, UK plant-based egg startup OGGS has now launched a crowdfunding campaign on Seedrs, which is open for pre-registration.