Hannah Carter is the founder and CEO of plant-based egg alternatives and bakery brand OGGS®.
Following a career in pharmaceuticals and leadership consultancy, Hannah’s shift to veganism saw frustrations with the hidden animal products in common food items – especially her favourite blueberry muffin. After discovering the brilliant but often unreliable aquafaba – a waste product from chickpeas – Hannah developed a stabilised version of the product that performs consistently.
OGGS® bakery range made vegan by substituting hen-laid eggs for aquafaba, hit grocery shelves in 2019 followed shortly after by OGGS® Aquafaba (the world’s first patented liquid plant-based egg alternative) and new this year, Scrambled OGGS® (recent product winner in the vegan egg category by the Grocer). The first chickpea-based egg alternative to fulfil the unmet need for plant-based scrambled eggs, omelettes and quiches.
Session Participation:SPEAKER: Leading Plant-Based Solutions and Innovations