A whole bean, made functional through fermentation.
FabaFusion is made from whole faba beans and transformed through controlled fermentation into a versatile functional food ingredient.
Rather than extracting one fraction and rebuilding functionality afterwards, FabaFusion keeps the bean intact and works with its natural matrix.
The result is a whole-bean ingredient that combines natural flavour, texture and functional behaviour in one food matrix.
Taste
Natural flavour, mild umami and nutty notes.
Texture
Mouthfeel, body and structure-building support.
Functionality
Water and oil retention, binding support and simpler formulation logic.
Why it matters
Food formulation has become too fragmented
Many plant-based and hybrid products rely on long ingredient stacks: isolated proteins, starches, gums, fibres and flavour systems. FabaFusion offers a different formulation logic, starting from the whole bean.
Taste and texture need to work together
In many food formulations, flavour, texture and functionality are solved with separate ingredient systems. FabaFusion takes a different route: one whole-bean ingredient designed to support sensory quality and product structure.
Faba beans have untapped potential
Faba beans grow well in temperate regions and fit within more resilient, regional food systems. By using the whole bean, FabaFusion helps create value from a local protein crop with minimal waste.
Where FabaFusion creates value
Our first application work has focused on savoury systems, where FabaFusion shows promising multifunctional behaviour. We are now exploring how this functionality translates into a broader range of food applications.
In hybrid & plant-based meat systems
- contributes to cohesion and handling
- brings savoury depth and umami
- helps retain moisture and fat during cooking
- supports simpler savoury formulations
In savoury fillings & croquettes
- creates firmer, more cohesive filling structures
- improves shaping and handling after cooling
- contributes body and savoury flavour
- supports thermal set formation
In spreads, dips & sauces
- contributes body and savoury depth
- enhances mouthfeel and flavour persistence
- supports body and stability in oil-containing systems
- creates richer savoury perception at low dosage
Prototype available for application testing
We have a first FabaFusion prototype available for evaluation with food producers, chefs and application partners.
The ingredient is currently being tested across different food applications to understand how flavour, texture and functional performance interact.
We are looking for partners who want to evaluate FabaFusion in real product applications and help us define the most relevant use cases for further development.
As we move towards the next scale-up phase, we are also exploring strategic and investment partnerships to bring FabaFusion to commercial scale.
Team
FabaFusion is shaped by a multidisciplinary team combining food innovation, business development and strategic thinking.
Ilse Scheirlinck
Founder & Product Innovation
Barbara Freitag
Strategy, Finance & Legal
Wouter Vervecken
Business Development & Sales
Open to collaboration
We are looking for partners who want to explore cleaner food formulations using multifunctional, minimally processed ingredients rather than simply stacking isolates and additives.
Want to test FabaFusion in your formulation?
We are looking for food producers, chefs and application partners who want to evaluate FabaFusion in real product systems. Request a sample or get in touch to discuss your application.
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