Future-proofing food production: Stability in an Unstable Market

Not exactly. While FABUMIN has the functional capacity to replace liquid eggs or egg powder in almost any commercial formulation, switching usually requires minor adjustments to the recipe and processing methods to achieve optimal results. We highly recommend consulting with our technical experts before making the switch—our team will guide you step-by-step through the process to ensure a seamless integration.

Absolutely not. The price per kilogram of FABUMIN powder is comparable to that of egg powder. However, because it is highly concentrated, you need to use significantly less of it. This makes the final product cheaper to produce, often resulting in up to a 50% reduction in raw material costs.

They are very different in both performance and taste. Unlike faba protein, which often leaves a distinct "beany" aftertaste, FABUMIN has a completely clean and neutral flavor profile. Functionally, FABUMIN is far superior: it delivers 40% more foaming volume and is significantly more stable than faba protein, making it a much more reliable and easy-to-use ingredient for industrial manufacturing.

FABUMIN delivers significantly superior foaming capabilities and structural stability compared to potato protein. Additionally, unlike potato protein—which often introduces a distinct, undesirable aftertaste—FABUMIN has an ultra-neutral flavor profile with virtually no off-flavor. Beyond its performance advantages, FABUMIN is a much more cost-effective and highly sustainable solution, making it the ideal clean-label choice for industrial scaling.

FABUMIN possesses excellent emulsifying properties that efficiently stabilize fat-and-water interfaces. It prevents phase separation and ensures a smooth, creamy, and consistent texture over time, matching the performance of traditional egg yolks in high-fat formulations.

FABUMIN powder has an excellent industrial shelf life of up to 12+ months when stored in a cool, dry place at ambient room temperature. This eliminates the need for expensive cold-chain logistics, specialized refrigerated storage, or the rapid turnover required for liquid eggs.

Minimally to none. While many plant proteins on the market (such as potato or pea proteins) often introduce distinct earthy or bitter off-flavors that require masking agents, FABUMIN features an exceptionally neutral taste profile and a clean color. It seamlessly blends into your formulation without altering the desired sensory experience of your product.

Absolutely. FABUMIN is inherently free from the top common allergens, including eggs, soy, dairy, gluten, and nuts. This allows food manufacturers to confidently remove allergen warnings from their packaging and appeal to a broader, safety-conscious consumer base.

Yes. FABUMIN is a natural, non-GMO, plant-derived ingredient. It contains no synthetic additives, chemical stabilizers, or modified starches, allowing you to maintain a short, clean, and recognizable ingredient list that modern consumers trust.

Visibly and measurably. FABUMIN is built on a circular economy model, upcycling industrial legume water that would otherwise go to waste. By replacing animal-based eggs with FABUMIN, you significantly reduce your product's carbon footprint, water consumption, and environmental impact, providing concrete data for your corporate ESG reports.

Yes. FABUMIN is highly thermally stable. Unlike some delicate plant proteins that denature unpredictably under heat, FABUMIN maintains its structural integrity, binding capacity, and texture throughout standard industrial baking, cooking, and pasteurization cycles.

Our product is manufactured under strict quality control standards and is suitable for Vegan, Vegetarian, Kosher, and Halal formulations. (Note: Specific certification badges can be provided upon request).