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Adi Yehezkeli
Co-founder & CEO
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Fabumin
Former names: A-Z HUMAN NATURE
Plant-based Substitute for Albumin
Stealth Mode
Fabumin
Fabumin Overview
Fabumin has developed a patented replacement for albumin, the protein found in egg whites and a major raw material in the global food industry. Produced from food industry waste, the companys product is natural, herbal, hypoallergenic, and sustainable, with a fully functional range similar to that of albumin and egg powder. The product consists of powdered raw material and has a long shelf life. It is also multifunctional and can be used in a variety of different foods, including sauces, bread, ice cream, pastries, and more.
Cumulative Funding Raised Over Time ($)
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Fabumin Climate Tech relevance
Producing just one egg results in 230 gr CO2-eq greenhouse gases (GHG), requires 0.3 M2 of fine soil, and 30L of freshwater. Fabumin's solution, a plant-based, allergen-free alternative to egg powder, can be used to save 182 million eggs in one year, which is the equivalent of 50k tons of greenhouse gases, 60km2 of agricultural land, and six billion liters of drinking water.
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Founded
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https://www.fabumin.com
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Israel
Tel Aviv, Israel
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Fabumin in a nutshell
Fabumin- the best alternative for Albumin in food applications
Fabumin
Fabumin Business
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Primary:
Agriculture & Food Technologies
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Program
Oct 2022
Hub
Name
EIT Food Accelerator Network
Batch
# 5
Program
Jul 2022
Hub
Name
ProVeg Incubator
Batch
Program
Aug 2022
Hub
Name
MassChallenge Israel
Batch
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News Articles
Jun 28, 2022
www.foodnavigator.com
Albumin substitute developed from legume wastewater: 'Just like egg protein, it binds, emulsifies, and foams'
#Customers #Partners
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