Fabumin: “We Use Legume Cooking Side-Streams and Turn Them Into a High-Value, Sustainable Ingredient”
In this interview, we speak with Adi Yehezkeli, CEO and Co-founder of Fabumin, an innovative company based in Tel Aviv’s vibrant food tech community. Fabumin offers a unique alternative to eggs in the food industry with its aquafaba powder—a sustainable, affordable, and versatile ingredient made from legume cooking side-streams. Adi discusses the unique benefits of Fabumin’s technology, the company’s commitment to sustainability, and its exciting journey towards commercialization. She also shares insights on the future of the alternative protein industry and how Fabumin plans to play a key role in its evolution. Can you describe Fabumin and the solutions you’re offering/developing? What sets you apart from others in the market? Fabumin offers a revolutionary new raw material to the food industry: aquafaba powder. Aquafaba is …