Fabumin Powder is a groundbreaking plant-based ingredient derived from aquafaba, the viscous water resulting from cooking legumes.

Utilizing a proprietary low-energy drying process, Fabumin transforms this often-discarded byproduct into a versatile powder that emulates the functional properties of egg whites, including binding, emulsifying, and foaming. This innovation offers a sustainable alternative to traditional egg products, addressing environmental concerns such as high water usage, greenhouse gas emissions, and ethical issues related to animal farming. Each kilogram of Fabumin can replace approximately 130 eggs, making it a cost-effective solution for food manufacturers. 

Its applications span a wide range of products, from baked goods and sauces to plant-based meats and desserts. Fabumin’s properties make it ideal for use in meringues, mayonnaise, muffins, sponge cake, and the world’s first plant-based whipping cream with no E-numbers.

By integrating Fabumin into their processes, food producers can reduce waste, lower production costs, and cater to the growing demand for vegan and allergen-free products. Furthermore, the installation of Fabumin's technology in legume processing facilities promotes a circular economy, turning waste into valuable resources and minimizing environmental impact.

https://mail.google.com/mail/u/1/#inbox/FMfcgzQbffVZwmTMpJgwqTQbTPRQfZsw?projector=1Key Characteristics:

• Derived from upcycled aquafaba (legume cooking water)

• Mimics egg white functionalities: binding, emulsifying, foaming

• Suitable for various food applications: baking, sauces, plant-based meats

• Allergen-free, vegan, and clean-label

• Long shelf life and cost-effective

Environmental Benefits:

• Reduces reliance on animal-based egg production

• Lowers greenhouse gas emissions and water usage

• Promotes circular economy by utilizing food industry waste

• Decreases industrial wastewater and associated treatment costs

• Supports sustainable and ethical food production practices