.png)
.png)
.png)
.png)
.png)
Fabumin is an innovative startup transforming the food industry with unique technology that recycles cookingwater from legumes (Aquafaba) into a versatile powder with properties similar to egg whites. Our technology, installable directly in legume factories, offersa circular economy solution that reduces water waste and provides a new revenuestream for the legume industry. At Fabumin, we're committed to creating a more sustainable food future while maintaining excellent taste and performance.
%20(1).gif)
Fabumin powder is competitively priced with traditional egg powder, making sustainable production financially viable. Most recipes require less Fabumin than egg powder, further reducing costs. By choosing Fabumin, food manufacturers embrace a sustainable egg alternative and make a smart business decision, experiencing an affordable, efficient solution that out performs egg powder in both function and value.
.png)
.png)
Fabumin excels at emulsifying, foaming, and binding, making it a versatile ingredient in various applications. Whether creating baked goods, sweets, sauces, or soups, Fabumin delivers consistent, quality results without changes in taste or texture. It offers a comprehensive and affordable solution for multiple egg functionalities in industrial foodproduction.
.png)
.png)
.png)
.png)
After extensive collaboration with academia and key business partners, we've successfully created our first product - Fabumin powder for general use. This versatile powder enables food manufacturers to replace eggs in a wide range of products. Simultaneously, we're advancing research to develop specialized Fabumin products for specific applications, bringing us closer to establishing aquafaba as a fundamental ingredient in the food industry and the ultimate egg substitute.
.svg)
FABUMIN spatented technology revolutionizes legume industry by-product processing. Our unique drying process transforms aquafaba into Fabumin powder, generating a new revenue for the factory
Our plug-and-play system integrates easily into existing legume plants, reducing energy costs,Saves 80% of water, and minimizing waste.
Fabumin offers a sustainable alternative to eggs, significantly reducing greenhouse gas emissions, water pollution, andresource consumption associated with egg production. For every kilogram ofFabumin, we replace 130 eggs, dramatically decreasing the environmental footprint of food manufacturing.
FABUMIN's impact spans across several domains, offering an innovative solution to environmental, health, and economic issues related to the egg industry. The product contributes to reducing the ecological footprint by using a by-product (aquafaba) instead of egg production, which requires enormous amounts of water, land, and additional resources. FABUMIN reduces the risk of contaminations such as salmonella and avian flu, and minimizes the use of antibiotics.
.png)
.png)
Donating 3% of the company’s share to the “Freedom Farm” sanctuary
Our innovative process upcycles aquafaba, creating a circular economy model. Our technology helps legume factories reduce wastewater by up to 80% and cut waste treatment costs, turning a former waste product into a valuable resource. By choosing Fabumin, you're joining a movement towards a more sustainable, efficient, and responsible food system.
.jpg.jpg)
.png)
Our innovative approach to sustainablefood solutions has garnered significant attention and numerous awards, demonstrating our commitment to creating a healthier and more accessible future for all
Launching in 2025, but let's talk now!
Interested in early testing or collaboration?
Contact us to be part of the sustainable food revolution
