FABUMIN is a clean-label, plant-based functional ingredient developed to give industrial bakers a safer, more commercially viable and sustainable alternative to conventional egg and milk proteins.
Designed specifically for professional bakery environments and large-scale production, FABUMIN replicates the core functional properties of eggs, including whipping, binding, emulsification, structure development and moisture retention. This multifunctionality enables manufacturers to replace several formulation components with a single ingredient, simplifying recipes and supporting more efficient product development and production.
Versatile performance across bakery applications
Its versatility extends across applications including sponge cakes, muffins, cookies, pastries, enriched doughs and gluten-free baked goods. Comparative testing demonstrated a whipping capacity of 270, compared with 240 for whole egg powder, alongside strong foam stability. Its binding and moisture-retention properties can also help prevent dryness while maintaining volume, softness and structural integrity.
FABUMIN also addresses significant commercial pressures facing bakers. With egg markets experiencing volatility and milk-protein costs increasing, the ingredient provides a cost-effective alternative. Formulation trials have demonstrated ingredient cost reductions of up to 33% in sponge cakes while maintaining structural stability and shelf-life performance.
Supporting safer, cleaner-label production
Derived from legume protein and plant fibre, FABUMIN is vegan, non-GMO, allergen-free, Kosher and Halal. Its pathogen-free profile removes the Salmonella risk associated with raw or powdered egg ingredients, while its plant-based formulation supports cleaner-label product development.
By combining multifunctional bakery performance, improved food safety, formulation flexibility and measurable cost efficiencies, FABUMIN represents a highly practical ingredient innovation for bakeries looking to develop resilient, scalable and future-facing products.
