Aquafaba Market - Global Aquafaba Industry Analysis, Size, Share, Growth, Trends, and Forecast 2025-2032 - (By Form, By End Use, By Distribution Channel, By Geographic Coverage and By Company)

The global aquafaba market is set to witness exponential growth, with its valuation expected to climb from US$ 25.8 million in 2025 to US$ 57.8 million by 2032. This trajectory reflects a strong compound annual growth rate (CAGR) of 12.2% during the forecast period. As a byproduct of chickpeas, aquafaba has gained widespread recognition for its remarkable ability to mimic the properties of egg whites, making it a valuable asset in the development of vegan, allergen-free, and clean-label food products.

Market Insights

Aquafaba is increasingly adopted across the food industry due to its versatile characteristics such as emulsification, foaming, and binding. It is now a staple in baking, sauces, dressings, cocktails, and pre-packaged food applications. Aside from being a powerful egg substitute, it also offers the benefit of reducing the overall environmental impact of food products, with carbon footprints reportedly reduced by up to 85% when compared to traditional eggs.

The ingredient is especially appealing to health-conscious consumers, offering lower calories, fat, and cholesterol, while maintaining desirable textures and consistency in recipes. The growing inclination towards ethical eating and sustainable food systems is further boosting aquafaba’s visibility on a global scale.

Market Drivers

Rising Demand for Allergen-Free and Gluten-Free Products

As awareness of celiac disease and food sensitivities grows, aquafaba is emerging as a natural solution. With its ability to provide structure, moisture, and lift in gluten-free baking, aquafaba is increasingly used in cakes, muffins, cookies, sauces, and more. Data from Beyond Celiac shows that around 1.4% of the global population is affected by celiac disease, with significant prevalence in countries like the U.S., Finland, and Italy.

Expansion of the Vegan Movement

Aquafaba’s rise in popularity coincides with the global shift toward plant-based diets. Consumers are seeking animal-free alternatives, and aquafaba’s ability to replicate egg whites makes it ideal for use in vegan mayonnaise, baked goods, and desserts. Brands such as Hellmann's, Follow Your Heart, Oggs, and Vor Foods are developing products powered by aquafaba, contributing to its growing prominence.

Business Opportunities and Trends

Innovations Through Collaborations

Startups and food manufacturers are actively exploring new applications of aquafaba. Fabumin, an Israeli startup, has introduced a powdered form of aquafaba made from upcycled legume water, improving shelf life and processing efficiency. Their innovation supports both sustainability goals and cost-effective manufacturing, allowing large-scale production of egg-free goods such as sauces and cakes.

Beyond traditional food applications, aquafaba is showing promise in industries like cosmetics, cultivated meat, and microbiome health, offering brands a chance to diversify their plant-based offerings.

Challenges Hindering Market Expansion

Limited Consumer Awareness

Despite its potential, aquafaba remains underutilized due to a lack of consumer knowledge. Often perceived as “bean water,” many consumers are unaware of its culinary potential. Misconceptions surrounding its nutritional content, such as sodium levels or concerns over BPA in canned chickpeas, further contribute to hesitation.

Addressing this gap through clear usage guidelines, education campaigns, and transparent labeling is vital for encouraging adoption among mainstream consumers. Brands must work collectively to dispel myths and highlight the ingredient’s benefits.

Regional Analysis

North America at the Forefront

North America is expected to hold a dominant share of 37.4% of the global aquafaba market by 2025. This growth is largely attributed to the increasing incidence of gluten intolerance and celiac disease in the U.S., combined with the booming vegan population. The Celiac Disease Foundation reports that 1 in 133 Americans is affected by celiac disease, while approximately 6% experience gluten sensitivity.

Major food retailers like Whole Foods and online platforms such as Amazon have expanded their aquafaba offerings, while food innovators like Ingredion and The EVERY Company continue to invest in egg-free ingredient development.

Europe Shows Strong Growth Potential

Europe represents another promising region for aquafaba adoption. With approximately 9% of Europeans identifying as vegetarian or vegan, demand for plant-based ingredients is on the rise. Countries like Germany, the United Kingdom, and France are leading this transformation with strong support from established brands such as Nestlé and Oggs.

Regulatory frameworks within the EU that promote food sustainability and animal welfare are also driving demand. Aquafaba is finding growing application in European foodservice and retail segments, particularly in bakery and ready-to-eat meals.

Competitive Landscape

With aquafaba rapidly gaining attention, companies across the globe are developing innovative, egg-free solutions to meet growing consumer demand. Key players are expanding their product lines and investing in R&D to unlock new potential for this multi-functional ingredient.

Prominent players in the aquafaba market include:
• OGGS
• Happy Dance
• Haden's Aquafaba
• Ingredion Incorporated
• Dasca Group
• The Very Food Co.
• Casa Amella Bio Food SLU
• EURO S.P.I.D. srl
• Symrise
• SOS Chefs
• Chickplease
• Saheli

These companies are leading the market with innovations that promote convenience, clean-label integrity, and food safety.

Recent Developments

In November 2024, Fabumin was honored with the Fi Europe Startup Challenge award for its breakthrough powdered aquafaba solution derived from upcycled legume water.

In September 2023, Symrise unveiled new chickpea-based ingredients that enhance foaming and emulsification, further strengthening aquafaba’s presence in plant-based food development.

Conclusion

As global dietary preferences continue to evolve, aquafaba stands out as a sustainable, ethical, and versatile food ingredient. Its potential to replace eggs across food categories while promoting environmental and health benefits is expected to significantly transform the plant-based ingredient landscape. With ongoing innovation, increasing partnerships, and rising consumer awareness, aquafaba is well-positioned to become a staple in future-forward food systems.

Global Aquafaba Market Segmentation

By Form
• Liquid
• Powder
• Flakes

By End Use
• Baking and Confectionery

o Cakes and Pastries

o Cookies and Biscuits

o Breads and Muffins
• Sauces and Dressings
• Cocktails
• Others

By Distribution Channel
• B2B
• B2C

o Hypermarkets/Supermarkets

o Convenience Stores

o Online Retail

o Others

By Region
• North America
• Europe
• Asia Pacific
• Latin America
• Middle East & Africa

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