Fabumin

Company Overview

Snapshot

Founded in February 2020 by Adi Yehezkeli and Adi Lengel, Fabumin operates with 1–10 employees. The company has developed a patented replacement for albumin, a protein found in egg whites, utilizing food industry waste. In June 2022, Fabumin announced the development of an albumin substitute derived from legume wastewater, highlighting its functional similarities to egg protein in binding, emulsifying, and foaming.

Business overview

Fabumin is an Agriculture & Food Technologies company that has developed a patented, plant-based replacement for albumin, a key protein in egg whites and a major raw material for the global food industry. The company's product is derived from food industry waste, making it natural, herbal, hypoallergenic, and sustainable. This powdered raw material offers a long shelf life and is multifunctional, suitable for various food applications including sauces, bread, ice cream, and pastries. Fabumin operates within the Food Tech and Sustainable Proteins sectors, serving the processed foods and ingredients markets with a focus on B2B business models.

Strategic signal

In June 2022, Fabumin announced the development of an albumin substitute from legume wastewater, which mimics the binding, emulsifying, and foaming properties of egg protein. This signals a significant advancement in sustainable food ingredient technology, offering a viable plant-based alternative that could reduce the environmental impact of traditional egg production and address growing consumer demand for allergen-free and eco-friendly food options.

Company Intelligence Q&A

What is Fabumin's core innovation?

Fabumin has developed a patented, plant-based replacement for albumin, a protein traditionally sourced from egg whites, utilizing food industry waste as its raw material.

When was Fabumin founded and by whom?

Fabumin was founded in February 2020 by Adi Yehezkeli, who serves as Co-founder & CEO, and Adi Lengel, Co-founder & CTO.

What are the environmental benefits of Fabumin's solution?

Fabumin's plant-based alternative to egg powder can significantly reduce greenhouse gas emissions, agricultural land usage, and freshwater consumption compared to traditional egg production. For instance, saving 182 million eggs in one year could prevent 50k tons of greenhouse gases and conserve six billion liters of drinking water.

What are the functional properties of Fabumin's albumin substitute?

Fabumin's albumin substitute, developed from legume wastewater, possesses functional properties similar to egg protein, including binding, emulsifying, and foaming capabilities, making it versatile for various food applications.

What types of food products can use Fabumin's ingredient?

Fabumin's multifunctional powdered ingredient can be incorporated into a variety of food products such as sauces, bread, ice cream, and pastries, offering a natural, herbal, and hypoallergenic alternative.