Albumin substitute developed from legume wastewater: ‘Just like egg protein, it binds, emulsifies, and foams’

Israeli start-up Fabumin has developed a cost-competitive, vegan alternative to egg protein from legume wastewater. FoodNavigator hears how.

Read more about it via https://www.foodnavigator.com/Article/2022/06/28/albumin-substitute-developed-from-legume-wastewater-just-like-egg-protein-it-binds-emulsifies-and-foams?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS