Table of Contents
- Executive Summary: Aquafaba’s Rise in Emulsifier Markets
- Technology Overview: The Science of Aquafaba-Based Emulsifiers
- Key Players and Innovators: Leading Companies and Partnerships
- Market Size and Growth Forecasts: 2025–2030 Outlook
- Regulatory Environment: Labeling, Compliance, and Global Standards
- Application Spotlight: Dairy Alternatives, Baked Goods, and Sauces
- Competitive Landscape: Aquafaba vs. Traditional and Synthetic Emulsifiers
- Supply Chain Analysis: Sourcing, Processing, and Sustainability
- Investment and M&A Trends: Funding Rounds and Strategic Acquisitions
- Future Opportunities and Challenges: Innovation Pipeline and Adoption Barriers
- Sources & References
Executive Summary: Aquafaba’s Rise in Emulsifier Markets
Aquafaba, the viscous liquid derived from cooked chickpeas, has rapidly emerged as a novel plant-based emulsifier with significant traction in the global food ingredients market. As of 2025, its adoption is being propelled by the convergence of consumer demand for clean-label, vegan, and allergen-free alternatives to traditional egg-based emulsifiers. The functional properties of aquafaba—its ability to stabilize foams and emulsions—have positioned it as a versatile ingredient for applications spanning bakery, confectionery, dressings, and dairy analogs.
Major food manufacturers and ingredient suppliers are investing in scaling up aquafaba processing capacity and advancing extraction technologies to ensure consistent quality and performance. Unilever has publicly announced the expansion of its plant-based innovation portfolio, including research into chickpea-derived ingredients for vegan mayonnaise and sauces. Similarly, Bunge has integrated aquafaba-based emulsifiers into its product development pipeline, citing the ingredient’s unique foaming and binding properties as a differentiator in clean-label formulations.
Ingredient technology companies are also refining aquafaba’s functionality through concentration and drying processes to standardize its emulsifying power. For instance, Cargill has initiated pilot programs for powdered aquafaba formats, aimed at improving shelf stability and ease of incorporation for industrial clients. In parallel, collaborative projects are underway with foodservice operators to test aquafaba’s performance as a direct egg replacer in large-scale applications, with promising results in terms of texture, stability, and sensory appeal.
Industry bodies such as Plant Based Foods Association have underscored aquafaba’s role in supporting the shift toward sustainable proteins and reducing dependence on animal-derived emulsifiers. Regulatory acceptance in major markets—including North America and Europe—continues to improve, with updated technical guidelines facilitating broader commercial use.
Looking ahead, the outlook for aquafaba emulsifier technology is robust. With continued investment from ingredient suppliers and food manufacturers, aquafaba is positioned to become a mainstream emulsifier by 2026–2027, particularly in the bakery and ready-meals sectors. Ongoing innovation in upcycling and valorization of chickpea byproducts is expected to further enhance sustainability credentials and cost competitiveness, driving its adoption across global markets.
Technology Overview: The Science of Aquafaba-Based Emulsifiers
Aquafaba, the viscous liquid left over from cooking legumes such as chickpeas, has emerged as a promising plant-based emulsifier in the food industry. Its unique composition—rich in proteins, carbohydrates, and soluble plant solids—enables the formation of stable emulsions, mimicking the functional properties of traditional egg-based emulsifiers. Recent advances focus on optimizing aquafaba’s emulsifying performance through standardization, purification, and refining processing techniques.
In 2025, several manufacturers and food ingredient innovators are scaling up production methods to ensure consistency and food safety in commercial aquafaba emulsifiers. For example, Agrofava, a European producer, has introduced filtration and pasteurization steps to reduce microbial load and standardize protein content, crucial for reliable emulsification in vegan mayonnaise, dressings, and bakery applications. Similarly, Cargill is exploring aquafaba as part of its plant-based ingredient portfolio, leveraging its expertise in protein extraction and functional food systems to tailor aquafaba fractions for specific emulsifying needs.
The science underpinning aquafaba’s emulsifying capacity is linked to its complex mixture of albumins, globulins, and polysaccharides, which together stabilize oil-water interfaces. Ongoing research at ingredient suppliers such as Univar Solutions is focused on the molecular characterization of aquafaba, aiming to isolate the key functional fractions that provide the best foaming and emulsifying performance, while removing off-flavors and reducing variability from batch to batch.
Technological improvements in 2025 are also addressing sustainability and byproduct valorization. Companies like Good Catch Foods are integrating aquafaba processing with their legume-based protein manufacturing, utilizing previously discarded cooking water to create clean-label emulsifiers, thus reducing waste and enhancing ingredient circularity.
Looking forward, the outlook for aquafaba emulsifier technology is strong: food manufacturers are seeking allergen-free, vegan, and clean-label alternatives to eggs and synthetic emulsifiers. Continued collaborations between ingredient technology companies and plant-based food producers are expected to drive further innovation, with efforts concentrated on improving scalability, standardization, and functional customization of aquafaba-derived emulsifiers through 2026 and beyond.
Key Players and Innovators: Leading Companies and Partnerships
The competitive landscape of aquafaba emulsifier technology in 2025 is marked by a dynamic mix of established ingredients manufacturers, agile startups, and cross-sector partnerships. As demand for plant-based, allergen-free, and clean-label emulsifiers rises, companies are investing in research, product development, and novel processing methods to harness aquafaba’s unique properties.
Among the leading players, Unilever continues to explore aquafaba as a sustainable emulsifier in its plant-based mayonnaise and dressings portfolio, capitalizing on consumer interest in vegan and egg-free alternatives. Unilever’s R&D centers are actively researching upcycled ingredients such as aquafaba for large-scale food production, aligning with corporate sustainability goals.
In the ingredients sector, Cargill and Tate & Lyle PLC have both filed patents and launched pilot projects focused on aquafaba-derived emulsifier systems, seeking to offer cleaner-label solutions for bakery, confectionery, and dairy-alternative manufacturers. These companies are leveraging their global supply chains to scale up production and ensure consistent quality of aquafaba-based ingredients.
Innovative startups such as ChickP, originally specializing in chickpea protein, have expanded their technology portfolios to include aquafaba-based emulsifiers. ChickP, in particular, has developed proprietary extraction and concentration processes that enhance aquafaba’s functionality and shelf-life for industrial applications.
Collaborative initiatives are shaping the market as well. In 2024, Bühler Group partnered with several European plant-based food producers to optimize aquafaba processing lines, improving yield and reducing production costs. These partnerships are expected to accelerate the commercialization of aquafaba emulsifiers in 2025 and beyond.
Looking forward, the sector is anticipating further investment from multinational food companies, particularly as regulatory bodies in the EU and North America clarify labeling and approval pathways for aquafaba-based ingredients. Companies like Danone are reportedly evaluating aquafaba emulsifiers for next-generation dairy alternatives, positioning themselves to meet evolving consumer preferences for sustainable and ethical food products.
Overall, the interplay of R&D, industrial partnerships, and strong consumer trends is propelling key players to innovate and scale up aquafaba emulsifier technology, with significant market expansion projected over the next few years.
Market Size and Growth Forecasts: 2025–2030 Outlook
The global market for aquafaba emulsifier technology is poised for significant expansion from 2025 to 2030, driven by the continued demand for clean-label, plant-based, and allergen-free food ingredients. Aquafaba—chickpea brine—has gained traction as a versatile emulsifier in vegan and allergen-sensitive formulations, supporting both product development and reformulation across the food industry.
Recent activity from ingredient innovators highlights the accelerating commercialization of aquafaba-based emulsifiers. For example, Campbell Company of Canada has identified aquafaba as a valuable byproduct in pulse processing, fueling collaborations with ingredient companies to upscale its extraction and standardization for wider industrial use. Similarly, Hummustir, known for its shelf-stable hummus, is exploring applications of aquafaba in both their products and as a stand-alone ingredient for foodservice and manufacturing customers.
Commercial ingredient suppliers are beginning to offer standardized aquafaba emulsifiers with reliable performance characteristics. Global Pulse Confederation has forecasted an uptick in pulse processing infrastructure investments, anticipating a steady supply of chickpea-derived byproducts suitable for food ingredient markets. This infrastructure expansion is expected to reduce supply chain bottlenecks and foster further innovation in aquafaba ingredient technology.
While current market data on aquafaba emulsifiers remains fragmented, projections from leading pulse processors and ingredient suppliers suggest double-digit compound annual growth rates (CAGR) through 2030. Manufacturers such as Roquette have reported increasing inbound inquiries for plant-based egg alternatives and emulsifiers, with aquafaba cited as a key research focus. The scalability of aquafaba production is further enabled by the parallel growth in chickpea-based foods, providing a reliable and increasingly cost-effective raw material stream.
Looking forward, the market outlook for aquafaba emulsifier technology is underpinned by several trends: the rise of vegan bakery and confectionery segments, the need for allergen-free food solutions, and ongoing sustainability initiatives leveraging upcycled ingredients. As standardized aquafaba emulsifiers become more widely available and gain regulatory recognition, their adoption is expected to accelerate, particularly in North America and Europe, where consumer demand for clean-label and ethical ingredients is strongest.
Regulatory Environment: Labeling, Compliance, and Global Standards
The regulatory landscape for aquafaba emulsifier technology is evolving rapidly, driven by increasing global adoption of plant-based ingredients in food manufacturing. As of 2025, regulatory agencies are focusing on establishing clear standards for the use, labeling, and safety of aquafaba-derived emulsifiers, particularly given their application in vegan, allergen-free, and clean label products.
In the European Union, aquafaba falls under the scope of Regulation (EC) No 1333/2008 on food additives and Regulation (EU) No 1169/2011 on food information to consumers. While aquafaba itself is considered a food ingredient rather than a novel food or additive, its functional use as an emulsifier requires accurate labeling and potential allergen disclosure, especially since chickpeas are legumes and may pose allergenic risks for sensitive consumers. The European Food Safety Authority (EFSA) is currently assessing the compositional standards and safety profiles of aquafaba-based emulsifiers as part of ongoing efforts to harmonize plant-based labeling frameworks across member states.
In the United States, the Food and Drug Administration (FDA) classifies aquafaba as a food ingredient. Its use in emulsification falls under Generally Recognized as Safe (GRAS) status when derived from traditional processes involving edible legumes like chickpeas. However, manufacturers must ensure compliance with the Food Allergen Labeling and Consumer Protection Act (FALCPA), which may influence labeling requirements if cross-contamination with major allergens is possible. Recent guidance from the FDA encourages transparent labeling practices for plant-based emulsifiers, emphasizing their source and function in the ingredient statement.
In Asia-Pacific, countries such as Australia and New Zealand, regulated by Food Standards Australia New Zealand (FSANZ), are reviewing the functional claims permitted on aquafaba-based emulsifiers, particularly concerning their use in egg-free and vegan food products. FSANZ’s current review cycle for 2025 includes stakeholder consultations on labeling requirements for emerging plant protein ingredients, with aquafaba cited as a key case study.
Looking forward, regulatory authorities worldwide are expected to introduce more detailed compositional, functional, and allergen labeling requirements for aquafaba emulsifier technology over the next few years. This will support consumer transparency and facilitate cross-border trade, while also responding to the growing demand for sustainable, plant-based emulsification solutions within the global food industry.
Application Spotlight: Dairy Alternatives, Baked Goods, and Sauces
Aquafaba, the viscous liquid derived from cooked legumes, has rapidly gained traction as a plant-based emulsifier in key food categories such as dairy alternatives, baked goods, and sauces. In 2025, food manufacturers are scaling up the adoption of aquafaba-based emulsification systems in response to consumer demand for clean-label, allergen-free formulations.
Within the dairy alternatives sector, aquafaba is being actively integrated into plant-based spreads, cream cheeses, and non-dairy yogurts. For instance, Upfield, a global leader in plant-based foods, has initiated pilot lines incorporating aquafaba to replace traditional emulsifiers in vegan spreads. These innovations seek to improve texture and mouthfeel while reducing reliance on modified starches and synthetic emulsifiers. Similarly, Oatly is exploring aquafaba applications to enhance the creaminess and stability of its oat-based products, with test launches reported in select European markets.
The baked goods industry is also witnessing a surge in aquafaba utilization, particularly for egg-free recipes. Leading ingredient suppliers like Puratos have launched tailored aquafaba concentrates for commercial bakeries, enabling consistent foaming and emulsification in vegan cakes, meringues, and cookies. These products promise improved batch-to-batch consistency and reduced allergen risk compared to conventional egg replacers.
In the sauces and dressings segment, aquafaba-based systems are being adopted to stabilize emulsions without egg yolk or synthetic agents. Unilever has announced the rollout of aquafaba-stabilized vegan mayonnaise under its “Hellmann’s” brand across Europe and North America. Early consumer feedback highlights the ingredient’s ability to deliver expected taste and spreadability, while aligning with sustainability and animal welfare values.
Looking ahead to the next few years, further advancements in aquafaba fractionation and concentration are anticipated, with technology developers such as AgroSingularity investing in upcycled ingredient streams from chickpea processing. These efforts are expected to drive down costs and improve functional specifications, paving the way for broader application in ready meals, confectionery, and specialty beverages. As regulatory frameworks evolve to accommodate novel plant-based ingredients, the momentum behind aquafaba as a versatile emulsifier is set to accelerate, reinforcing its status as a cornerstone of clean-label food innovation in 2025 and beyond.
Competitive Landscape: Aquafaba vs. Traditional and Synthetic Emulsifiers
The competitive landscape for emulsifiers in 2025 is undergoing significant transformation, with aquafaba-based emulsifier technology emerging as a promising alternative to both traditional animal-derived and synthetic emulsifiers. Aquafaba, the viscous water from cooked chickpeas, has been increasingly adopted in food manufacturing, driven by the growing demand for plant-based, allergen-free, and clean-label ingredients.
Major food ingredient suppliers, such as Unilever and Nestlé, have highlighted the importance of vegan and sustainable emulsifiers in their sustainability roadmaps and product reformulation strategies. Both companies have shown interest in leveraging aquafaba and similar plant-based solutions to replace egg and dairy derivatives in mayonnaise, dressings, and bakery products.
Comparatively, traditional emulsifiers like lecithin (commonly sourced from soy or egg) and mono- and diglycerides have long dominated the market due to their cost-effectiveness and functional stability. However, concerns regarding allergens, GMO origins, and consumer demand for recognizable ingredients have fueled the search for alternatives. Synthetic emulsifiers, such as polysorbates and sodium stearoyl lactylate, are valued for their consistency but are increasingly scrutinized under clean label trends and regulatory shifts, particularly in the European Union (FoodDrinkEurope).
Aquafaba’s competitive advantage lies in its natural origin, emulsification performance, and ability to align with vegan and allergen-free claims. Product launches in 2024-2025 have featured aquafaba as a functional ingredient in vegan mayonnaise, meringues, and ice creams, with companies like OsmoFarm and Pulseon Foods actively commercializing aquafaba concentrates for industrial use. These suppliers offer standardized aquafaba products with consistent viscosity and protein content, addressing previous concerns about batch variability.
Despite its promise, scale-up and cost competitiveness remain challenges. The wider adoption of aquafaba emulsifiers depends on continued investment in chickpea processing infrastructure and advances in fractionation technology to maximize yield and functional consistency. Over the next few years, partnerships between ingredient suppliers and food manufacturers are expected to accelerate, as seen in recent collaborations involving Pulseon Foods and major bakery brands.
Looking forward, regulatory acceptance and consumer education will be key drivers. Industry groups like Global Pulse Confederation are actively promoting the benefits of pulse-based ingredients, including aquafaba, to both industry stakeholders and end consumers. As the market matures, aquafaba is poised to capture a growing share of the emulsifier segment, particularly in the context of clean label and sustainability demands.
Supply Chain Analysis: Sourcing, Processing, and Sustainability
Aquafaba, the viscous liquid derived from cooked chickpeas and other legumes, has emerged as a promising plant-based emulsifier in the food industry. As demand for vegan and allergen-free alternatives continues to grow in 2025, the supply chain for aquafaba emulsifier technology is evolving to meet increased volume and sustainability expectations.
Sourcing: The primary raw material for aquafaba is chickpeas, which are widely cultivated in regions such as North America, the Mediterranean, and South Asia. Major ingredient suppliers, such as Roquette and Cargill, are leveraging existing pulse supply networks to source chickpeas efficiently and at scale. Vertical integration with chickpea growers has become more prominent in 2025, with companies establishing direct contracts to ensure quality and traceability. In parallel, sustainability initiatives—such as water-efficient irrigation and crop rotation—are being expanded to minimize environmental impact and secure a reliable supply chain.
Processing: The commercial extraction and refinement of aquafaba involve standardized cooking, filtration, and concentration processes to achieve consistent emulsifying properties. Food processing equipment specialists like GEA Group have introduced modular systems for aquafaba extraction that optimize energy and water use, addressing both cost and sustainability pressures. Downstream, companies such as PURIS have developed proprietary techniques to enhance aquafaba’s functional attributes, enabling its application in a wider range of food products, including vegan mayonnaise, dressings, and bakery items. Quality control protocols focus on protein content, viscosity, and microbial safety, meeting the requirements set by major food manufacturers.
Sustainability: Sustainability is a key driver in the aquafaba supply chain. By valorizing a byproduct of chickpea processing, aquafaba reduces food waste and adds value for both processors and farmers. Companies like Agropur are actively pursuing lifecycle assessments and carbon footprint reduction strategies, including renewable energy integration at processing sites. Moreover, cross-industry collaborations—such as those between pulse processors and plant-based food brands—are fostering closed-loop systems that maximize resource efficiency.
Outlook: Looking ahead, the aquafaba emulsifier market is expected to benefit from technological advancements in ingredient standardization and upscaling. Companies are investing in pilot programs aimed at expanding aquafaba’s supply beyond chickpeas to other legumes, further diversifying the chain and improving resilience. With major food manufacturers increasingly seeking sustainable, plant-based emulsifiers, the aquafaba supply chain is poised for robust growth and innovation through 2025 and beyond.
Investment and M&A Trends: Funding Rounds and Strategic Acquisitions
The aquafaba emulsifier technology sector has attracted notable investment and M&A activity as the demand for plant-based and allergen-free food ingredients accelerates into 2025. This momentum is driven by consumer interest in cleaner labels and sustainable alternatives to egg-based emulsifiers. Key players from food technology start-ups to established ingredient manufacturers are actively pursuing funding and strategic partnerships to expand their aquafaba product lines and scale production.
In early 2025, InnovoPro, a pioneer in chickpea protein and aquafaba-derived ingredients, closed a Series C funding round led by international food conglomerates, enabling expansion of its proprietary aquafaba emulsifier technology to new markets in North America and Europe. According to the company, this capital injection will accelerate R&D on improved emulsification properties and support partnerships with major bakery and dairy-alternative brands.
Investment interest is also evident in the activities of Agropur, which announced in March 2025 a strategic minority investment in a Canadian start-up specializing in upcycled aquafaba emulsifiers. The partnership leverages Agropur’s extensive distribution network and technical expertise to integrate aquafaba ingredients into commercial food formulations across the Americas.
On the acquisition front, BENEO, a global leader in functional ingredients, completed the acquisition of a proprietary aquafaba processing technology from a German biotech firm in February 2025. This move positions BENEO to commercialize a new line of clean-label emulsifiers for the bakery, confectionery, and beverage sectors. The company projects commercialization of these aquafaba-based solutions in the EU and Asia-Pacific markets by late 2026.
Additionally, supplier alliances have become increasingly common as companies seek to secure chickpea supply chains and scaling capacity. Roquette and a consortium of European chickpea growers announced a multi-year strategic agreement in January 2025 to guarantee sustainable sourcing for aquafaba extraction, supporting Roquette’s aim to supply large-scale food manufacturers with reliable, functional plant-based emulsifiers.
Looking ahead, the aquafaba emulsifier segment is expected to see sustained investment activity, with projections of further venture capital inflows and cross-border M&A through 2027 as global food companies race to capture market share in the expanding plant-based and allergen-free ingredient space.
Future Opportunities and Challenges: Innovation Pipeline and Adoption Barriers
Looking ahead to 2025 and beyond, aquafaba emulsifier technology stands at a critical juncture between promising innovation and real-world adoption hurdles. The food industry’s growing demand for plant-based, allergen-friendly, and clean-label ingredients is a key driver for aquafaba’s development as a commercial emulsifier. Several companies are spearheading efforts to industrialize and optimize aquafaba-based solutions, moving beyond artisanal and small-batch applications.
Notably, Ingredion Incorporated and Unilever have publicly expressed interest in plant-based egg alternatives, with research focusing on both functionality and scalability. Ingredion’s 2024 innovations in pulse-based proteins and hydrocolloids are paving the way for higher performance aquafaba-derived emulsifiers suitable for bakery, dressings, and dairy alternatives. Unilever, through its “Future Foods” initiative, is actively exploring chickpea and legume by-products for use in egg-free mayonnaise and spreads, with pilot projects demonstrating stable emulsions and positive consumer feedback.
However, the path to widespread adoption is not without challenges. The inherent variability of aquafaba—due to differences in chickpea varieties, cooking methods, and extraction processes—poses standardization and consistency issues that ingredient suppliers must address to meet industrial specifications. Collaborative efforts, such as the research partnership between Pulse Canada and manufacturers, are underway to characterize and improve the functional properties of aquafaba, focusing on batch-to-batch uniformity and shelf-life.
Another challenge is regulatory acceptance and consumer perception. While aquafaba is recognized as a safe ingredient, its labeling and allergen status require clear communication, especially as companies like Dr. Oetker and Barry Callebaut experiment with aquafaba in vegan product lines. These companies are investing in consumer education and transparent sourcing to enhance trust in this novel ingredient.
The outlook for the next few years includes targeted investments in extraction and concentration technologies, with a focus on upcycling food processing by-products and reducing environmental impact. Initiatives from organizations such as The Good Food Institute support innovation pipelines by connecting startups with funding and technical expertise. If current trajectories continue, aquafaba emulsifiers could enter mainstream ingredient portfolios by 2027–2028, contingent on resolving technical, regulatory, and perceptual barriers.
