Fabumin

Problem: The legume industry generates significant waste by discarding cooking water into sewage systems, placing a heavy burden on wastewater treatment facilities. At the same time, the egg industry creates major environmental challenges, including high water consumption, extensive land use, and substantial greenhouse gas emissions. Eggs also present food safety risks, allergen concerns, and price volatility issues, further complicating their role in food production. Solution: FABUMIN is transforming the food industry by converting aquafaba, a byproduct of legume processing, into a versatile egg substitute powder. Through patented, energy-efficient drying technology, FABUMIN delivers an affordable product with superior binding, emulsification, and foaming properties. This innovative solution completes a circular economy model, with 1 ton of FABUMIN powder replacing 130,000 eggs, significantly reducing environmental impact. Target Markets: Food industry, baking industry Looking for business opportunities in: Funding, Market Access, Business Expertise, Investor Technology Readiness Level: TRL 6-7 Minimum Viable Product Contact info: Adi Yeh adi_y@fabumin.com