The extraordinary UK start-up OGGS is changing the world as we know it.
It all began with a dream… to eat “cake without cruelty”!
The female-led team of changemakers built this company from the ground up, with a vision to positively impact the future of the world – starting with eggs!
The reality of the egg industry is: thousands of chickens crammed into huge, windowless sheds; millions upon millions of male chicks being killed every day; the chickens in the uk alone consume 1.4 million tonnes of grain each year, requiring 1.9 million litres of water per day; 60% of the world’s eggs are industrially produced. These facts and figures are shocking, and the list could go on.
So founder and CEO Hannah Carter went about establishing an egg-alternative that would really make a difference and create a dent in the farm-egg industry. How? Hannah realised that if she wanted manufacturers to stop using eggs in their products, she would need to offer a cost-efficient, bulk solution that would provide the same results the eggs provide.
With the arrival of this 100% aquafaba eggalternative, large-scale manufacturers, caterers, even bakeries and home bakers can opt for a plant-based, healthy, liquid substitute that produces the exact same results an egg does.
18 months ago, OGGS launched into large retailers such as Waitrose, Sainsbury’s and Wholefoods, making their debut in peoples’ home recipes: the public is baking chocolate fudge cakes, crafting vegan burgers and even making cheeky gin sours using the magic chickpea potion!
In a year-and-a-half, OGGS has saved over a million eggs, 226 tonnes of carbon dioxide and continues to aim for the utmost sustainable practices, including biodegradable packaging, ethically and locally sourced ingredients, as well as a supply chain that is fair trade and free from slavery.
Their dedication and commitment really translate via their website and it is truly exciting to see such a positive team making ground-breaking strides towards a sustainable future.