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That is changing the food industry with a unique technology that recycles cooking water from legumes (also known as Aquafaba) and turns it into a versatile powder with properties similar to egg white.
Our technology, which can be installed directly in legume factories, offers a circular economy solution that reduces water waste and provides a new revenue stream for the legume industry.
At Fabumin, we are committed to creating a more sustainable future for food while maintaining excellent taste and performance. Our product is affordable, sustainable, versatile, allergen-free, and offers stability in pricing and supply.
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Food manufacturers, meet your new cost-saving ingredient. Fabumin powder is priced competitively with traditional egg powder, making sustainable production financially viable. Even better, most recipes require less Fabumin than egg powder, further reducing your costs. This means more affordable production without compromising quality or performance.
By choosing Fabumin, you're not just embracing a sustainable egg alternative - you're making a smart business decision. Experience the Fabumin advantage: an affordable, efficient solution that outperforms egg powder in both function and value, designed specifically for forward-thinking manufacturers like you
Fabumin offers a comprehensive and affordable solution for multiple functionalities of eggs in industrial food production.
Like eggs, pabumin excels at emulsifying, foaming and binding, making it a versatile ingredient in a variety of applications. Whether you are creating baked goods, sweets, sauces or sauces, Fabumin delivers consistent, quality results, without any change in taste or texture.
With Fabumin, you get a multi-functional ingredient that can revolutionize your product range. Experience the flexibility and reliability of Fabumin - the versatile and economical solution designed to meet the diverse needs of innovative and sustainable food production
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Launching in 2026, but let's talk now!
Interested in early testing or collaboration?
Contact us to be part of the sustainable food revolution
