Casa Amella: the potential of aquafaba

Aquafaba promises to change the lives of vegans and those with egg allergies. This is what entrepreneur Dani Amella, who has been in the food industry for many years and is producing this new ingredient to diversify his business, tells us.
Casa Amella launched the product two years ago, after a significant investment in achieving organic production. "It's becoming popular in Central and Northern Europe, and I'm very clear that its potential in Spain is enormous," says Amella, owner and founder.
Based in Artés, in the Bages region, the company exports 12% to different European countries.Aquafaba is the water that comes from chickpeas or beans, and Amella says it's "revolutionizing the world of pastry and cocktails." Because of its properties, it's easy to whip up and allows you to emulate the flavor and texture of an egg. Some people even make omelets with aquafaba.
For now, Amella says that bottles of aquafaba have become the company's main export. The company sells 12% of its total to several European countries, including France, Belgium, Switzerland, the United Kingdom, the Netherlands, and Austria. Not just aquafaba, but a wide variety of vegetable creams, juices, sauces, and packaged legumes.
The company was founded 23 years ago and is headquartered in Artés, a municipality in the Bages region. Its production plant is located there, employing approximately 25 people. The company generates revenue by selling its products to several supermarket chains—such as Veritas, Condis, Caprabo, Alcampo, and Coaliment—as well as to gourmet stores and its online channel. "We are investing in the technological platform to boost digital sales abroad," explains the entrepreneur. This year, the company expects to generate revenue of €2.6 million and, as usual, achieve an EBITDA (gross profit) of around 20% to 30%.
Amella feels very comfortable as the company's sole shareholder. Five years ago, he bought out his brother Xavier and also left his partner in Batea (Terra Alta), with whom he produced organic olives and oil. "This sector is difficult, and we just don't fit in. Now I continue to market their olives and also sell olive oil from the Siurana designation of origin," he notes.
In any case, Amella has all its hopes pinned on aquafaba. The company has already registered the Aquafaboulous trademark and aims to become a benchmark in the production of this ingredient. According to Amella, it's the best egg substitute based on a 100% natural ingredient.
lavanguardia