FABUMIN

FABUMIN is a circular food-tech company that turns legume side water, also known as aquafaba, into a high-value functional powder used as a plant-based alternative to egg ingredients. Its solution is designed for industrial food manufacturing and is positioned as a clean-label, non-GMO, vegan ingredient with functional properties such as foaming, emulsifying, and binding. FABUMIN emphasizes sustainability and profitability together: it helps manufacturers reduce waste, improve supply stability, lower costs, and reduce dependence on animal-based ingredients while maintaining texture, taste, and performance. What the company does FABUMIN develops a patented process that transforms aquafaba from legume processing into FABUMIN powder, which can be integrated into existing legume plants through a plug-and-play system. The company’s technology is aimed at food manufacturers and distributors that need reliable, scalable egg replacement solutions for industrial applications. According to the website, FABUMIN can be used in a wide range of products such as meringues, mayonnaise, sponge cake, marshmallow, chocolate mousse, whipped cream, muffins, cookies, and other formulations where egg functionality matters. The company also highlights benefits such as reduced water use, lower CO2 emissions, reduced land use, less waste, safer handling, and a cleaner supply chain. Team and organization The company says it is based in Tel Aviv’s food-tech ecosystem and describes itself as a third venture in the alternative proteins sector. The team listed on the website includes Adi Yehezkeli as CEO and co-founder, Adi Lengel as COO and co-founder, Assaf Cohen as R&D VP, and Rana NicolaHaick in R&D. The advisory/board section includes experienced leaders and scientists from the food and sustainability sectors, reflecting a mix of startup leadership, technical research, and industry expertise. Mission and values FABUMIN’s mission is to create a more sustainable, efficient, and responsible food system by upcycling an industrial by-product into a valuable ingredient. The company frames its work as part of a circular economy model that reduces waste and helps legume processors create new value from aquafaba. Its stated values center on sustainability, innovation, clean-label product design, food safety, cost-effectiveness, and support for manufacturers seeking stable, scalable alternatives to eggs. FABUMIN also positions its product as allergen-friendly and suitable for vegan, kosher, and halal formulations, broadening its appeal to diverse consumers and food brands.