Where to buy
Where to buy VERY AQUAFABA in France
You don't have to give up meringue to go egg-free. VERY AQUAFABA is chickpea aquafaba, a plant-based egg white that whips, binds and emulsifies like the real thing. If you're in France, you can buy it directly from InstantChef, in liquid and in powder. Below, which one is for you and how to order in volume. Updated: .
Professional volumes, formats and the technical sheet are answered per project, so tell us what you are making and how much of it.
Where to buy in France
| Shop | Product |
|---|---|
| Instantchef | Liquid, 1L carton |
| Instantchef | Powder, 200g pouch |
Products confirmed by VERY AQUAFABA in September 2026. Prices and stock are the shop's; for professional volumes, use the form below.
Should you buy liquid or powder aquafaba?
Start with your rhythm: how often you pipe, whip or shake, and whether an opened pack is used up in time.
- Piping macarons or meringue most days? The 1L Tetrapak. It pours straight from the fridge at whipping temperature and makes 8 batches of macaron shells or 6 of meringue. Open it and it is used within 3 to 4 days at 2 to 6 °C.
- Shaking sours every service? The Tetrapak again: 25g per drink, dry shaken first, 40 sours per carton. If you only pour a few sours a week, take the pouch instead and make up what the night needs.
- Baking to order, or short on fridge space? The 200g pouch of powder: 2g and 30 ml of water per egg white, 100 egg whites per pouch, and no date once opened.
The pastry and bakery page and the bars and cocktails page take each of those further, and the macarons guide has the full method.
Buying for a laboratory or a group
InstantChef carries the two formats most kitchens start with. If you need more, we quote it for your project: the 10L bag-in-box is 330 egg whites, for a central kitchen drawing by the kilo, and the 1T IBC 33,000, for a line. Tell us what you make and roughly how much each month through the form on this page, and the technical sheet comes back with the quote.
