Aquafaba is a magical raw material that's transforming the culinary world, serving as a versatile substitute for eggs with its unique emulsifying, foaming, and binding properties.
But the liquid form of aquafaba presents logistical hurdles like refrigeration and storage requirements, making it impractical for large-scale industrial use.
FABUMIN takes Aquafaba a step further. We transform aquafaba into a powder, while enhancing and optimizing its properties for broad industrial applications.
offering a 30% higher emulsifying capacity than traditional eggs, Ideal for recipes ranging from mousse to brioche.
Unlike fluctuating egg prices, FABUMIN enables stability in pricing and supply, free from allergens and concerns like salmonella and bird flu.
With competitive pricing, FABUMIN stands as cost-effective, sustainable, and high-quality alternative.