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Comment by derbOac | Hacker News Reader

This was cool to read about but the article is sort of lacking links to any kind of detailed report, and when I look for more elsewhere I can't find anything.

Also, it's sort of strange there's no mention of aquafaba, even though it seems like the same basic idea. Do the products they're testing taste different, or bake differently, or are otherwise more stable?

I guess I was happy to read about it but wanted more information.

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I kept waiting for the mention of how this compares to aquafaba, and since the article never mentions it, I became skeptical of the whole thing. I mean, "a legume-based substitute for egg whites" that fails to mention the popular legume-based substitute for egg whites that has been used in vegan recipes for many years?

> when I look for more elsewhere I can't find anything.

The project's official sites:

https://www.ivlv.org/en/project/legufoam/

https://www.ivv.fraunhofer.de/en/food/pastries/project-leguf...

Strangely, no mention of aquafaba anywhere.

Wondering the same. Aquafaba is now a staple of vegan recipes and already popular exactly for this use case.

They do mention they use pea protein isolate, so maybe it’s got better nutritional value than aquafaba? Though this type of thing doesn’t have much to begin with since it’s mostly air.

I see air more as a density thing than a quantity thing : the (debatable) nutritious value of a cotton candy is roughly the same as a small, dense candy. Air is a problem for storage space but not nutrition! Like water which also influence the weight.

Whatever dessert or baked good you use this in, this is not going to move the needle much on nutrition either way. This kind of product is what makes cakes and cookies fluffy (because of the air) but in products like those most of the calories are coming from the flour, not the whipped egg whites or peas or what have you.

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