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The growing interest in sustainable and healthier eating habits has led more consumers to embrace veganism. The vegan diet, which avoids animal products, is known for its health benefits and potential for weight loss. Individuals following a vegan diet can enjoy various health advantages by focusing on plant-based foods like fruits, vegetables, whole grains, legumes, nuts, and seeds.

The Rising Demand for Vegan Foods

As veganism gains popularity, there is a rising demand for suitable replacements for animal-based ingredients in cooking. This demand becomes more critical for food and beverage manufacturers when these substitutes need to replicate the sensory qualities of animal-based counterparts. This is evident in making mousse, a timeless dessert originating in France.

In Making the Fluffiest Vegan Mousse Possible

The creamy texture, sweetness, and visually appealing attributes of mousse largely stem from animal-based ingredients like egg and cream. It consequently becomes the main ingredient that contributes to the fat content. However, since these ingredients are off-limits in a vegan diet, there is a need to explore alternative plant-based fat sources to find an acceptable substitute for vegan mousse.

There are several alternative ingredients to make vegan mousse, with the popular ones being aquafaba and silken tofu. Aquafaba, the liquid found in canned chickpeas or obtained by boiling chickpeas, is growing in popularity as a homemade alternative to egg whites. Aquafaba’s natural and clean label properties allow it to replace dairy and eggs without relying on protein isolates, gums, or refined starch. It garnered attention from the food industry. Meanwhile, silken tofu is the alternative for easy-to-make vegan mousse, as the ingredient can be found easily in nearby grocery stores.

Making Modern Vegan Mousse Requires Modern Solution

The verdict is, using both aquafaba and silken tofu can be tricky. Aquafaba can produce unstable foams that pose a challenge to food manufacturers when making big batches. On the other hand, using silken tofu for vegan chocolate mousse that is too cold in temperature can make the chocolate set. It will result in grainy vegan mousse due to the temperature difference between the silken tofu and the chocolate mixture.

Even so, creating light and creamy foams for vegan mousse does not have to be painful. Using Lamequick® for whipping bases will help produce excellently stable mousses with great melting properties, creamy mouthfeel, as well as superior aeration.

On top of that, Lamequick® comes in powdered form, which provides easy handling and storage without compromising performance. The vegan option is also available in the soy-based Lamequick® VE 28 and pea protein-based Lamequick® CNP.

The rise in plant-based diets that consumers choose presents an opportunity for innovative industry key players to create appealing products. Click here to find your solution.