Tech and Tofu

Researchers at Germany’s Fraunhofer Institute IVV have developed LeguFoam, a legume-based alternative to egg white foam, aimed at making plant-based foods “light and airy” without compromising quality or taste. Using pea and lentil flour, the team created a protein concentrate through a carefully designed process involving pH adjustment, centrifugation, and high-pressure homogenization. This method enhances the proteins’ ability to stabilize air bubbles, resulting in foams that closely match—and in some aspects rival—traditional egg whites.

“At this point, our legume-based processing approaches are getting us very close to the quality of animal-derived protein foams”

Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV

Initial sensory tests revealed that only individuals with highly refined palates noticed any differences, making LeguFoam a promising solution for vegan baking and cooking. The project highlights a growing demand for sustainable, ethical food products and is supported by the German Federal Ministry for Economic Affairs and Climate Action.

With further refinements to enhance long-term foam stability, LeguFoam brings us one step closer to a viable, plant-based replacement for egg whites—paving the way for innovative vegan food products that are both functional and delicious.