Fabumin News
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Albumin substitute developed from legume wastewater: 'Just like egg protein, it binds, emulsifies, and foams'
Food start-up Fabumin has developed a vegan alternative to albumin, a functional egg protein used in food production. The founders of Fabumin have created an ingredient made from legume wastewater, which they claim is functional, cost-competitive, and sustainable. The start-up aims to disrupt the B2B egg powder and albumin market, the B2B emulsifier market, and the B2B2C home baking kits market. They have established a strategic partnership with ingredients major IFF and have registered a patent for their technology and product. Within five years, Fabumin hopes to save 235,000 tons of greenhouse gas emissions, 1,500 chickens, 500,000 million eggs, and close to 30 million liters of freshwater.
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