FUMI Ingredients is developing a platform for the production of high-value animal-free proteins from naturally occurring microorganisms, such as microalgae and yeast. We are bringing this ground-breaking, scalable and ready to use process technology to the market to remove the egg from our food-system. The proteins that we make from these micro-organisms can be used as technical ingredients in food applications which require foaming, emulsification or gelation components in them. We can therefore substitute egg-whites in food products with our vegan alternative, which has an 80% lower carbon footprint then conventional egg-whites. If one considers that typical egg-white concentrations in food products are in the range of 3-8%, this would mean an overall CO2 reduction between 2.4 – 6.6% for food products that currently still contain egg-white as the main technical ingredient.
FUMI Ingredients is developing a platform for the production of high-value animal-free proteins from naturally occurring microorganisms, such as microalgae and yeast.