Swiss innovation: Pasta Premium launches boil-proof pasta instead of egg white with EggField Aquafaba for the first time

The new ERNST pasta is based on durum wheat semolina and legume water (aquafaba), a by-product of legume processing. It performs central functions of the egg and enables pasta with a stable structure and high cooking, heat retention and regeneration properties - crucial for use in everyday catering. In this way, Pasta Premium also responds to volatile egg availability and at the same time creates a resource-saving, long-term stable alternative.

"Our legume water enables the functionality of egg - without any sensory compromises. The collaboration with Pasta Premium shows that sustainable, scalable and convincing solutions are also possible in the pasta sector," says Silvan Leibacher, CEO and co-founder of EggField. For ERNST Teigwaren, the focus was not only on product quality but also on practicality. "The decisive factor was a solution that works in everyday professional kitchens and is future-proof," says Sarah Anderhub, Head of Marketing at ERNST Teigwaren. "The new pasta products enable our customers to simplify their product range, respond flexibly to different nutritional requirements and deliver consistently high quality. At the same time, they can rely on an innovative Swiss product with a convincing price-performance ratio - an attractive solution in terms of both quality and economy."

This does not replace traditional egg pasta recipes; rather, EggField offers manufacturers the first opportunity to dispense with the addition of egg white in the production of pasta that is stable when cooked. The changeover simplifies the range and processes for catering businesses: The pasta is suitable as a standardized solution for different nutritional requirements - from classic to plant-based. In addition, the allergen egg is no longer required, which simplifies declaration, purchasing and storage without any adjustments to the kitchen or recipe.