Comprehensive Snapshot of Aquafaba Market Research Report, Including Regional and Country Analysis in Brief.
Industry: Food and Beverages
Delivery Timelines: Please Contact Sales
Published Date: May-2025
Format: PPT*, PDF, EXCEL
Number of Pages: 195
ID: PMRREP33343
The global aquafaba market size is estimated to grow from US$ 21.6 million in 2025 to US$ 49.1 million by 2032. The market is projected to record a CAGR of 12.5 % during the forecast period from 2025 to 2032. According to the Persistence Market Research report, the aquafaba market is poised for significant growth driven by the increasing adoption of plant-based diets and demand for sustainable egg substitutes. With its versatility in baking, confectionery, and plant-based food production, aquafaba is expected to gain substantial market share, especially in North America and Europe.
Key Industry Highlights
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Global Market Attribute |
Key Insights |
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Aquafaba Market Size (2025E) |
US$ 21.6 Mn |
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Market Value Forecast (2032F) |
US$ 49.1 Mn |
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Projected Growth (CAGR 2025 to 2032) |
10.2% |
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Historical Market Growth (CAGR 2019 to 2024) |
12.5% |
The rise of veganism and plant-based diets has created demand for alternatives like aquafaba, a sustainable egg substitute. Globally, approximately 79 million people identify as vegan, with 2-6% of the U.S. population embracing this lifestyle. Veganism offers numerous benefits, such as saving an estimated 30 animal lives per person each month and reducing the risk of type 2 diabetes by 23%. It also eliminates 100% of dietary cholesterol intake, promoting heart health. By 2050, veganism could save eight million lives globally while significantly mitigating environmental impacts. This movement is projected to generate US$ 24.3 Million by 2026, driven by Millennials and environmentally conscious consumers. Between 2004 and 2019, the U.S. saw a 30-fold increase in vegans, while the UK experienced a 360% rise, and Canada a 250% increase in vegetarians. Governments like China’s are encouraging reduced meat consumption, aligning with the growing push for plant-based foods.
Despite its popularity among vegan and plant-based consumers, aquafaba struggles to gain traction in the mainstream market due to limited awareness and consumer hesitation. Many view it as unfamiliar "bean water," which diminishes its appeal. Misunderstandings about its versatility—such as its ability to whip, emulsify, and replace eggs in baking further limit adoption. Additionally, concerns about BPA in canned chickpeas, high sodium content, and potential digestive issues from compounds like saponins and oligosaccharides deter health-conscious buyers. In contrast, more familiar substitutes like flaxseed or applesauce are often preferred. These factors collectively hinder aquafaba’s expansion beyond its current niche following.
Aquafaba is rapidly gaining traction in the food industry, especially through collaborations with food manufacturers. An example of this trend is Israel's Fabumin, which has developed a functional and multipurpose egg replacer by upcycling legume water waste, known as aquafaba. This ingredient is valued for its unique emulsifying, foaming, and thickening properties, which are similar to egg albumin.
Fabumin’s powdered aquafaba offers enhanced stability, scalability, and ease of handling for mass production, while also addressing water waste by recycling up to 80% of the water used. Its ability to replace eggs in products like cakes, sauces, and egg-free items positions it as a sustainable, versatile ingredient with broad appeal. Notably, Fabumin has attracted interest from major food companies, including Grupo Bimbo and Haagen Dazs. As a cost-effective and eco-friendly alternative to eggs, aquafaba has the potential to replace millions of eggs globally, conserving valuable resources. With growing interest in plant-based, sustainable ingredients, aquafaba presents exciting opportunities for innovation across the food industry and beyond.
The liquid segment of the aquafaba market is expected to hold approx. 80% of the market share by 2025, largely due to its ease of use and adaptability across a wide range of applications. Liquid aquafaba, readily available and requiring minimal processing, is used as a direct egg substitute in various recipes, making it a favorite in both commercial and home kitchens. For example, manufacturers such as The Very Food Co. and Chickplease prefer liquid aquafaba to create plant-based products such as vegan mayonnaise, dressings, and meringues.
Its natural foaming, emulsifying, and gelling properties allow food producers to meet growing consumer demand for sustainable options. Liquid aquafaba's ability to deliver consistent results without the need for additional preparation or processing is a key factor in its widespread use, driving its dominance in the market.
The baking and confectionary segment of the aquafaba market is expected to account for approx..55% of the overall market share. This dominance can be attributed to aquafaba's unique functional properties, particularly its foaming and emulsifying abilities, which make it an ideal substitute for eggs in a wide range of bakery and confectionery products. Aquafaba creates light, airy textures in cakes, cookies, meringues, and mousses, which are traditionally dependent on egg whites for structure and stability.
As a plant-based, allergen-free ingredient, aquafaba also aligns with the growing consumer preference for vegan, dairy-free, and allergy-conscious food products. For example, many vegan bakeries and mainstream food brands are now utilizing aquafaba to replace eggs in their products, ensuring that they meet the demands of the rapidly expanding plant-based food market. Additionally, with increasing awareness of environmental sustainability, aquafaba's role as an eco-friendlier alternative to eggs due to the lower water and land usage in its production has further cemented its position in the baking and confectionary sectors.
The North America aquafaba market is projected to have market share of 40.5% in 2025. This growth is largely driven by the increasing demand for gluten-free, and allergen-free ingredients as more consumers in the region adopt health-conscious lifestyles. Aquafaba, plays a prominent role in this shift.
In 2021, according to U.S. retail data, the plant-based food sales grew by 6% with an estimated revenue of US$ 7.4 Billion. Veganism is also significantly catching on with around 2 million Americans being vegan in 2021. This growing preference of Americans towards vegan and plant-based foods is expected to gain demand for aquafaba in the market. Additionally, the growing awareness of food allergies, such as gluten sensitivity and celiac disease, has further fueled the demand for aquafaba, which is naturally gluten-free and offers a safe alternative to eggs. The rising consumer preference for sustainable, eco-friendly products also contributes to the market's expansion in North America.
The European aquafaba market, is poised to attain a CAGR of 12.7% by 2032 and is fueled by the rising popularity of plant-based diets. Consumers are increasingly seeking sustainable and vegan-friendly alternatives to traditional ingredients such as eggs. Aquafaba with its natural foaming, emulsifying, and binding properties has become a key ingredient in plant-based food production.
For instance, it is widely used in vegan bakery items such as cakes, meringues, and macarons, especially in countries such as Germany and the Netherlands, where plant-based eating is rapidly expanding. Its clean-label and eco-friendly appeal align perfectly with the values of plant-based consumers, making it a cornerstone ingredient in the Europe’s vegan food movement.
The global aquafaba market is fragmented, with small-scale producers and niche brands competing across regional and specialty segments. Recent advancements in aquafaba technology are enhancing its appeal as a versatile, sustainable ingredient in the food industry. Companies are increasingly focusing on improving processing methods, with innovations like low-energy drying techniques and powdered aquafaba that offer longer shelf life, easier handling, and scalability for large-scale production.
Many of these products are also vegan-certified and non-GMO, appealing to consumers seeking clean, ethical ingredients. For example, leading companies are emphasizing allergen-free and plant-based certifications, ensuring their aquafaba products meet the growing demand for vegan, non-GMO, and environmentally friendly food options. As the market continues to expand, these certifications are becoming essential for meeting the expectations of health-conscious and ethically-driven consumers.
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Report Attribute |
Details |
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Historical Data/Actuals |
2019 - 2024 |
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Forecast Period |
2025 - 2032 |
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Market Analysis |
Value: US$ Mn |
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Geographical Coverage |
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Segmental Coverage |
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Competitive Analysis |
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Report Highlights |
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Customization and Pricing |
Available upon request |
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By End Use
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The Global Aquafaba market is projected to be valued at US$ 21.6 Mn in 2025.
Growing Adoption of Vegan and Plant-Based Diets Fueling Demand for Sustainable Egg Substitutes such as Aquafaba.
The Global Aquafaba market is expected to witness a CAGR of 12.5% between 2025 and 2032.
Partnering with large food companies to integrate aquafaba into mainstream products is the key market opportunity in the global aquafaba market.
Key players in the global aquafaba market are Symrise, OGGS, Dasca Group, Haden's Aquafaba, Ingredion, and others.
