Israel’s Fabumin (see here previously) purifies the wastewater discharged from the vegetable processing industry, extracting the “mud” to make “aquafaba” – an egg substitute. Clean water and “no-chicken” eggs. https://nocamels.com/2024/06/no-yolk-egg-alternative-made-from-aquafaba-tastes-like-real-thing/ https://www.youtube.com/watch?v=jFGoUBApbQY

Israel’s PoLoPo is developing a plant-based alternative to ovalbumin, the main protein in egg whites. PoLoPo’s product will be identical to ovalbumin from eggs, which means that no food technology adjustments are required. See also Israel’s Fabumin, and other vegan … Continue reading →

Israel’s Fabumin has developed a plant-based alternative to the egg protein albumen. that is used commercially in cakes, mayonnaise, spreads, meat products, and more in a market worth some $14 billion. Fabumin is vegan, with no allergens, salmonella, cholesterol, or … Continue reading →