Every bartender has been there. It's 10pm on a Saturday, late whiskey Sour orders, and someone is separating eggs over the bin.
Egg white has given us some of the best textures in cocktails. The thick, velvety head on a Whisky Sour. The cloud on a Clover Club. But for a busy bar it's also a faff: it's perishable, it's an allergen, it's an animal product, and it slows service down.
Vegg White wants to fix all of that, without asking you to change a single recipe.
So what actually is it?
Vegg White is a 100% vegan, GMO-free egg white replacement made in Poland, designed specifically for cocktails. It's a ready-to-pour liquid: shake the bottle, measure it like you would egg white, and dry shake as normal. The swap is 1:1, so your specs stay exactly as they are.
Instead of egg protein, it gets its foam from a plant-based blend of emulsifiers, methylcellulose, soy lecithin and gums like xanthan and acacia. And that's the clever bit. No protein means it's gentler on the stomach, and it builds foam without that faint "wet dog" egg aroma that can creep into a sour.
Vegg White’s noted key features:
- Neutral taste and smell. It won't add flavour or aroma to the drink, so the spirit does the talking.
- Foam that holds. The head stays stable for up to two hours without separating.
- Batch-friendly. It doesn't curdle in pre-mixed cocktails, so you can prep sours ahead of service.
- Long shelf life. 12 months unopened at room temperature, and 30 days in the fridge once opened - unlike a tray of eggs!
And it's not just marketing talk. When Difford's Guide ran a side-by-side Whisky Sour test against pasteurised egg white, the Vegg White version came out with a marginally better foam, thicker and with a finer bubble, and it lasted impressively long. The reviewer also noted it delivers most of the mouthfeel of egg white, something dash-bottle foamers rarely manage.
Why it makes sense behind the bar
Besides the faff and the mess, plant-based guests are also a big chunk of the audience ordering them. Here's where Vegg White earns its spot on the back bar.
- Every guest can order the sour. Your Whisky Sour, Clover Club and Amaretto Sour become vegan by default, with no separate spec or extra steps.
- Faster service. No cracking, no separating, no shells to fish out a shaker. Pour, dry shake, shake, strain and save time on every order.
- Less waste. No leftover yolks, no eggs past their date. A 1-litre bottle lasts a month once opened, and a year on the shelf before that.
- Prep ahead. Because it won't curdle, you can batch sours before service and still get a proper head on every drink.
- Simpler food safety. No raw egg to store, rotate or worry about at the chiller.
- Beyond sours. Fizzes, espumas, edible airs and foam-topped highballs all work too.
On the numbers: it typically goes in at around 20ml a serve, so a 1-litre bottle covers roughly 50 drinks. It comes in 1-litre bottles for bars and 250ml bottles for home bartenders.
One thing to note for your allergen matrix: Vegg White is egg-free, but it does contain soy (from soy lecithin), so flag it on your menu and train staff accordingly.
Try it: the Vegg White Whisky Sour
The best way to win over a sceptical head bartender is to put one in their hand. Here's the classic, with nothing changed but the white.
Ingredients:
- 50ml bourbon or Scotch
- 25ml fresh lemon juice
- 20ml sugar syrup (1:1)
- 20–25ml Vegg White
- 2 dashes Angostura bitters
Method:
- Give the Vegg White bottle a good shake.
- Add everything to a tin and dry shake hard, without ice, for 10–15 seconds.
- Add ice and shake again until well chilled.
- Double strain into a chilled rocks glass over fresh ice, or into a coupe.
- Finish with a few drops of bitters on the foam and a lemon twist.
The result: a tight, glossy head that's still standing by the time the guest gets round to their photo. Swap the whisky for pisco, gin or amaretto and you've got half your sours menu covered.
Meet Halo: the team bringing Vegg White to UK bars
Great products don't get onto back bars by themselves. Halo is a brand house and route-to-market partner working across the UK and India, and is the importer helping Vegg White build its UK distribution.
Halo was founded by Greg Kimber and Sanjay Syal, who bring more than 30 years of combined experience running teams and prestige portfolios across global drinks and hospitality. Their pitch is simple: they want to build "a movement, not just a label".
Alongside the on-trade, Halo works across the off-trade, from supermarkets and convenience to specialist retailers and online, where premium, distinctive products are increasingly winning shelf space. Vegg White brings the foam and Halo brings it to the bar.
If you're running a cocktail list and you're still cracking eggs, it might be time to give your shaker a break.
Learn more at www.vegg-white.com/