An ingredient once used by the most obscure of home cooks is catching the attention of chefs and food companies in New York. Aquafaba – the technical term for the leftover liquid in a can of beans or legumes – can be used as an egg white substitute. It was once a completely discarded byproduct but the food industry is now catching on as chefs are introducing it to menus in desserts (eggless soufflé, anyone?). Meanwhile, New York-based Sir Kensington’s, a young condiments brand, has partnered with a nearby hummus company, Ithaca Hummus, to use its aquafaba for a new eggless mayonnaise. Chefs may be excited about the possibilities of a new ingredient but it’s also a triumph over food waste, as aquafaba would have otherwise remained in the bottom of the bin.