Turning legume waste into gold
We have developed a unique, energy-efficient drying technology to convert Aquafaba into an affordable sustainable & versatile powder for the food industry. This powder serves as an egg substitute, offering excellent binding, emulsification, and foaming properties comparable to eggs, without affecting texture or taste, while completing a circular economy.
1 ton of Fabumin powder = 130,000 eggs
Every day, the legume industry generates a significant amount of wastewater (Aquafaba) that is discharged into sewage systems. This places a heavy burden on wastewater treatment systems and results in the massive waste of freshwater. Discovered in 2014, Aquafaba has proven to be an excellent substitute for eggs in the food industry.
It binds, emulsifies, and whips just like an egg, often outperforming it. However, as a liquid with a short shelf life, it presents challenges in transportation and storage.
At the same time, the egg industry faces significant environmental, health and economic challenges that emphasize the need for sustainable alternatives. Egg production has a significant environmental footprint, with a dozen eggs producing an average of 2.2 kg of carbon dioxide equivalent (CO2e).
The environmental impact goes beyond carbon emissions. A single egg requires 8 liters of water and 20 square meters of land to produce, releasing 170 grams of greenhouse gases.
Food safety is another critical issue in egg production. The industry faces exposure to contaminants such as salmonella and antibiotics.
The widespread use of antibiotics in poultry production, among other things due to crowded growing conditions, contributes to the rise of antibiotic-resistant bacteria, which threatens animal and human health. In addition, they are allergenic: egg allergy affects about 20% of people who suffer from food allergies. Price volatility further complicates the industry's challenges, making annual production planning difficult.
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