U of S researcher 'proud' to be involved in project to develop vegan egg alternative

A Ph.D. student in biological engineering at the University of Saskatchewan spent the past year developing a powder form of a common ingredient in vegan cooking: aquafaba, the liquid found in a can of chickpeas. Yue He (Rachel), an international student from China, said she got involved with the research project to try and provide more food options for those with egg allergies, eating vegan, or wanting to reduce their cholesterol intake. "I feel very proud to be involved in this project,”