Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?
نویسندگان
چکیده
Consumers are increasingly asking for foods that healthier, more humane, and environmentally sustainable. Recently, chickpea cooking water—aquafaba—has gained popularity as a potential egg substitute complies with these criteria. However, research on the environmental impact of this ingredient is lacking. We performed comparative attributional life cycle assessment (LCA) mayonnaise made aquafaba emulsifying agent, traditional yolk. The vegan was found not to be sustainable egg-based product. had significantly (p < 0.05) lower across 4 categories, but higher 8 categories out 16, including climate change resource-use-energy-carriers. majority under which underperformed were related electricity needed processing. These impacts can mitigated “cleaner” grid, or onsite renewable generation. Substituting Mexican where currently processed, Canadian produced, reduced carbon footprint by 37%, making it similar As sunflower oil production linked extensive burdens, we additional sensitivity analyses around processing, production, other vegetable oils. Our study shows substituting yolk could cause an increase in due high processing costs, illustrating options do always have smaller footprint, represent trade-off their comparatively humane healthier offer.
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ژورنال
عنوان ژورنال: Sustainability
سال: 2021
ISSN: ['2071-1050']
DOI: https://doi.org/10.3390/su13094726