The Australian brand has become the leading alternative to egg white behind the bar, reflecting industry demand for products that improve operational costs and meet evolving consumer preferences.
With ongoing impact to the supply of eggs, the natural plant-based foamer Wonderfoam has become the go-to replacement for egg white in cocktails like the Amaretto Sour. Using just a few drops, Wonderfoam produces a thick and luxurious foam with a fine bead that lasts long enough for guests to fill their camera roll with Instagram-worthy shots. The foam is perfect as a pillowy base for garnishing with dehydrated citrus or edible flowers, or stencilling with bitters to add both aroma and decoration. Not limited to replacing egg white in classic sours, Wonderfoam can also benefit Espresso Martinis with silkier and longer lasting foam.
Wonderfoam can now be found in world-renowned Australian bars like Caretaker’s Cottage and Maybe Sammy in addition to top international venues like Bar Leone and COA in Hong Kong, and The Clumsies in Athens.
Operational costs and efficiency have become key considerations behind the bar in recent times; perishable and fragile eggs, while traditional, are messy to use and leave you with egg shells in addition to egg yolks that can contribute to food waste. Considering that a 100ml bottle of Wonderfoam makes over 660 drinks and lasts two years after opening, the advantage over eggs and other alternatives is clear—particularly for lower-volume venues where ingredient wastage can impact profitability.
The compact dropper bottle is quick and easy to use with no mess, freeing up valuable fridge space as it just needs to be kept in a cool place behind the bar. For operators, the commercial benefits are significant: lowering cost-per-serve, eliminating concerns around food safety, and appealing across multiple customer segments.
As more consumers are looking for an interesting selection of non-alcoholic drinks on the menu alongside spirit and wine based cocktails, alcohol-free Wonderfoam delivers by introducing texture and body to non-alcoholic drinks that can sometimes be lacking. Dietary requirements are no issue either as Wonderfoam is vegan, gluten-free, and non-GMO. Wonderfoam is made from the bark of the Quillaja saponaria tree, which is wild-harvested according to strict quotas with each lot approved by CONAF and overseen by the Chilean Ministry of Agriculture. The raw bark is then locally processed using water extraction to naturally create Wonderfoam.
Simply add 3–6 drops of Wonderfoam to your ingredients, depending on the size and style of the drink. Shake with ice for 12–15 seconds to create a thick and stable foam. For even more foam, ‘dry’ shake the ingredients without ice first and then shake again with ice.
Available in Paramount, ALM, Bidfood, Connect Vines, or direct from onlybitters.com.