Company Overview
Snapshot
Founded in February 2020 by Adi Yehezkeli and Adi Lengel, Fabumin operates with 1–10 employees. The company is currently in the Pre-Funding stage, focusing on developing a patented plant-based albumin replacement. In June 2022, Fabumin gained industry attention for its innovative albumin substitute derived from legume wastewater.
Business overview
Fabumin specializes in developing a patented plant-based replacement for albumin, a key protein found in egg whites and a significant raw material in the global food industry. Utilizing food industry waste, the company's product is a natural, herbal, hypoallergenic, and sustainable alternative to egg powder. It offers a fully functional range comparable to traditional albumin, suitable for various food applications including sauces, bread, ice cream, and pastries. Fabumin operates within the Agriculture & Food Technologies sector, specifically targeting the Food Tech and Novel Food & Ingredients markets with its sustainable protein solution.
Strategic signal
In June 2022, Fabumin's development of an albumin substitute from legume wastewater was highlighted by FoodNavigator.com. This innovation signals a significant advancement in sustainable food ingredients, demonstrating the potential to replace traditional egg protein with a plant-based alternative that maintains binding, emulsifying, and foaming properties. For investors and innovation teams, this indicates Fabumin's capability to address critical industry needs for sustainable and allergen-free ingredients while contributing to the circular economy by utilizing food waste.
Log in to access full profile ›Company Intelligence Q&A
- What is Fabumin's core product?
- Fabumin has developed a patented plant-based substitute for albumin, a protein found in egg whites, which is produced from food industry waste.
- When was Fabumin founded?
- Fabumin was founded in February 2020.
- What environmental benefits does Fabumin's solution offer?
- Fabumin's plant-based albumin alternative can significantly reduce the environmental impact associated with egg production, including saving greenhouse gas emissions, agricultural land, and drinking water.
- What are the functional properties of Fabumin's albumin substitute?
- Fabumin's product offers a fully functional range similar to that of albumin and egg powder, capable of binding, emulsifying, and foaming in various food applications.
- What is the primary market for Fabumin's product?
- Fabumin's product targets the global food industry, serving as a raw material in processed foods and ingredients for various applications like sauces, bread, ice cream, and pastries.