Sir Kensington’s, a producer of all-natural condiments, announced the launch of its vegan mayo line Fabanaise. The company’s new addition features an egg substitute called aquafaba, the water left behind when cooking chickpeas, making Fabanaise the first vegan mayo to utilize this previously discarded ingredient.
Since Sir Kensington’s Fabanaise is a commercial product using this natural egg replacement, the company partnered with a hummus maker to create the first aquafaba supply chain in order to bring Fabanaise to market. In the year following the Fabanaise launch, Sir Kensington’s anticipates rescuing 50,000 pounds of aquafaba that would otherwise be poured down the drain. Aquafaba has been gaining popularity since 2014, when a recipe blogger used the leftover liquid from a can of chickpeas as an egg substitute in vegan meringue.
“We are thrilled to introduce a truly innovative, delicious condiment in a category that rarely sees groundbreaking invention,” said Mark Ramadan, Sir Kensington’s CEO. “Unlike conventional vegan mayos, Fabanaise is made without processed pea or soy protein powders. By working with a hummus maker, we are able to rescue a naturally occurring – and previously wasted – ingredient.”
Pronounced Fah-bah-naise, Sir Kensington’s Fabanaise will be launching in two flavors, Classic and Chipotle, and may be found in the refrigerated section. The new products will be available for purchase in natural grocers nationwide beginning in May with a suggested retail price of $5.99 for a 16-ounce jar.
Vegan Mayo made with Aquafaba
Sir Kensington’s introduces Fabanaise, which features an egg substitute called aquafaba, the water left behind when cooking chickpeas
March 21, 2016