FABUMIN

About us

FABUMIN – The Functional, Clean-Label Egg Replacement for Food Professionals Overview FABUMIN is an advanced, plant-based egg alternative designed to meet the strict functional, formulation, and operational requirements of food technologists and product developers. It delivers egg-like performance in foaming, binding, and emulsifying—without the allergens, cost volatility, or handling complexity associated with animal-based ingredients.

Key Functionalities Foaming: Provides excellent volume and aeration for light textures, ideal for meringues, macarons, sponge cakes, and whipped desserts.

Binding: Offers strong internal cohesion for structured products like cookies, muffins, and plant-based meat analogs.

Emulsifying: Enables stable phase inversion emulsions, producing smooth, shelf-stable sauces, vegan mayonnaise, and dressings.

Industrial Advantages FABUMIN integrates easily into existing production processes without requiring any major equipment modifications. It is delivered in a dry, shelf-stable format with a long shelf life, allowing for accurate dosing, minimal waste, and consistent batch-to-batch performance. Its versatility across applications makes it an ideal solution for companies seeking to simplify SKUs and streamline sourcing.

Economic & Operational Benefits With egg prices in the EU increasing by over 30% between 2022 and 2023—driven by avian flu and supply chain disruptions—FABUMIN offers a stable, cost-effective alternative. It helps reduce overall formulation costs while delivering the same sensory and structural outcomes as conventional eggs. Its dry format also reduces dependency on cold-chain logistics and lowers storage costs.

Clean-Label & Regulatory Fit FABUMIN is a single-ingredient, clean-label solution free from common allergens, GMOs, cholesterol, and saturated fats. It supports product development that meets today’s consumer expectations for transparent, sustainable, and ethical ingredients. Whether targeting vegan, kosher, allergen-free, or environmentally conscious markets, FABUMIN aligns with evolving regulatory and marketing demands.

Sustainability & Health In addition to being free from animal components, FABUMIN has a significantly lower environmental footprint compared to eggs in terms of water usage, land use, and carbon emissions. It is non-GMO and suitable for a wide range of dietary needs, including vegan and flexitarian consumers. Its high protein content and clean nutritional profile enhance both health appeal and labeling simplicity.

Applications Category Functional Role Example Products Bakery Foaming & Binding Sponge cakes, muffins, macarons, cookies Plant-based meat Binding Burgers, nuggets, meatballs Emulsified sauces Emulsifying Vegan mayo, creamy dressings, aioli Whipped desserts Foaming Mousses, whipped toppings, pastry creams

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