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 dairy.

https://www.fabumin.com/

https://www.youtube.com/watch?v=49LIGO6iuTA