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, excelling in whipping and emulsification. It's ideal for applications such as meringue desserts, soups, and sauces, offering the functionality you need without compromising on quality or taste.

Simultaneously, we're advancing our research to develop specialized Fabumin products for specific applications. These include Fabumin for enhanced foaming, superior emulsification to replace traditional emulsifiers like lecithin, and improved binding properties. These ongoing developments bring us closer to our vision of establishing aquafaba as a fundamental ingredient in the food industry and the ultimate egg substitute, revolutionizing sustainable and cost-effective food manufacturing.