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 ...

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