Adi Lengel
CEO
Fabumin
Fabumin has developed a proprietary powder derived from aquafaba, a by-product of legume processing, which mimics the functional properties of egg whites for use in various food applications. This solution provides a sustainable, plant-based alternative to eggs, significantly reducing water usage and greenhouse gas emissions associated with traditional egg production.
- Agriculture Technology
- Clean Technology
- Manufacturing / Industry 4.0
Updated 7 months ago
Funding
Raised to date
$430KRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Funding rounds are not available yet.
Founders
Adi Yehezkeli
Founder
Product
Problem
The egg industry faces environmental, economic, and health-related challenges, including high water usage, greenhouse gas emissions, risk of contamination, and supply chain disruptions, leading to fluctuating prices and potential scarcity. Food manufacturers need a stable, sustainable, and cost-effective alternative that replicates the functional properties of eggs without these drawbacks.
Solution
Fabumin offers a plant-based egg alternative derived from upcycled aquafaba, the cooking water from legumes, addressing the sustainability and supply chain vulnerabilities of traditional egg production. Its patented low-energy drying technology transforms aquafaba into a versatile powder that mimics the emulsifying, foaming, and binding properties of egg whites. This powder can be seamlessly integrated into existing legume processing facilities, reducing wastewater, minimizing waste treatment costs, and generating a new revenue stream for factories. Fabumin provides a stable, affordable, and environmentally friendly solution for various food applications, reducing reliance on eggs and their associated environmental footprint.
Target Audience
Fabumin targets food manufacturers seeking a sustainable, cost-effective, and functional egg alternative for various food applications, as well as legume processing factories looking to reduce wastewater and generate new revenue streams.
Features
- Proprietary low-energy drying technology to convert aquafaba into a functional powder
- Plug-and-play system integrates into existing legume processing facilities
- Reduces wastewater by up to 80% and lowers waste treatment costs
- Versatile powder that replicates emulsifying, foaming, and binding properties of eggs
- Sustainable raw material reduces the environmental footprint of food manufacturing
- Offers a stable and affordable price compared to fluctuating egg prices
- Allergen-free and plant-based, addressing health and ethical concerns
- Can be used in a wide range of food applications, including baked goods, sweets, sauces, and soups