Functionality
1:1 Egg White Protein Replacement
Matches egg white protein's foaming, gelling, and emulsifying properties — drop into your existing formulation with no adjustments required.

Bakery
Bakery & Confections
Direct egg white replacement in cakes, meringues, macarons, and breads. Identical lift and structure, cleaner label.

Gelling & Texture
Gelling & Texture
Forms self-supporting gels at lower concentrations than whey or soy — enabling dairy analogs, plant-based cheese, set desserts, and high-protein yogurt alternatives with superior texture.

Sauces & Dressings
Sauces & Dressings
Superior emulsification and binding in cold and hot sauces, vinaigrettes, and dressings — zero flavor interference, clean ingredient declaration.

Beverages
Beverages & Shakes
Fully soluble in cold and hot liquids. No sedimentation, no off-taste — ideal for RTD protein drinks and nutritional shakes.

Pasta & Noodles
Pasta & Noodles
Enhances texture and boosts protein content without altering color or flavor. Clean, neutral protein enrichment at scale.

Bars & Snacks
Bars & Snacks
High protein density with completely neutral taste — perfect for protein bars, puffed snacks, and extruded formats.

Coatings & Glazes
Coatings & Glazes
Delivers the adhesion and sheen of egg white in batters, breadings, and glazes — plant-based, allergen-free, and shelf-stable. Forms a crisp, heat-stable protein film that maintains crunch in fried and baked formats, including extended hold times for frozen and foodservice french fries.
✓ Keeps fries crisp longer

*

    Images shown are representative of food applications in which RuBisCO protein performs as a functional ingredient. They do not depict products commercially manufactured using FUDI RuBisCO. Contact us to discuss formulation trials and application-specific technical data.

— ON THE FARM

Alfalfa is our hero. The source of our protein.

Grown in the ground. Good for the soil, really good for the climate, great for our farmers.

Perennial crop — planted once, harvested for up to 10 years with no replanting cost
More protein per acre than soy — without the monoculture environmental footprint
Nitrogen-fixing: naturally enriches soil, reducing synthetic fertilizer dependency
4+ cuts per year — consistent, predictable supply that egg and dairy simply can't match
Deep-rooted and drought-tolerant — resilient in the face of climate variability

This is Doug. He’s a 2nd generation Wisconsin alfalfa farmer and dairy producer. He’s also super excited to work with FUDI to supply us with pure, regenerative protein from his well-managed fields. And we’re excited to be able to provide Doug with a really valuable co-product: The biomass that’s left after protein extraction.

Farm Partnership Model

    FUDI works directly with farmer suppliers as true partners. After protein extraction,
    100% of the remaining alfalfa biomass — fiber, chlorophyll, and micronutrients —
    is retained and utilized rather than discarded. We co-develop revenue streams
    from every part of the plant, creating a shared economic upside for both FUDI and the
    farm. Zero waste. Stronger margins. A supply chain built on mutual benefit.
  
Zero waste
Shared revenue
Full biomass utilization
Financially aligned

Bonus climate impact · co-product

Our fiber co-product can slash cow methane emissions — for free.

Regenerative, climate-positive protein at scale.

Alfalfa doesn't just feed the world's animals. It heals the land, and is one of best climate-positive solutions the food and ag industry can offer the world.

GHG, Water & Land Use vs. Egg White & Dairy

GHG Emissions

FUDI RuBisCO

~0.5 kg CO₂e/kg protein

Egg White

~5–8 kg CO₂e/kg

Dairy

~8–12 kg CO₂e/kg

10–24×
less

Water Use

FUDI RuBisCO

~200 L/kg protein

Egg White

~3,300 L/kg

Dairy

~4,500 L/kg

16–22×
less

Land Use

FUDI RuBisCO

Zero new land

Egg White

High (feed crop)

Dairy

High (pasture)

Net
zero

Major Bonus

Our co-product = lower impact feed for our dairy farm partners. Less methane per liter of milk. No extra cost.

* Modeled estimates vs. published LCA data for egg white powder and dairy protein concentrate. Full LCA available on request.

— THE TEAM

Built by industry veterans who’ve done it before.

The FUDI team brings deep roots (over 40 combined years) in food-tech, alt-protein, and agriculture — with networks, credibility, and scars to match.

Udi Lazimy MBA, MPA Read more ↓

CEO & Co-Founder

A serial entrepreneur at the intersection of food, agriculture, and sustainability. Udi has spent over a decade building and scaling ventures in the alt-protein and agrifood space, with deep expertise in commercializing novel ingredients for global food systems. His work on RuBisCO began with a conviction that the most abundant protein on earth was hiding in plain sight.

Previously:

Former Head of Supply Chain & Sustainability at Eat Just — launched Just Egg and saved the company over $13.5M/yr in supply chain development costs; company valued over $1.2B
Food Tech Innovation, Agronomics and Sustainable Agriculture Expert
25 years of leadership in food systems — operations, sustainability, business development, and policy
MBA in Sustainable Business · MPA in Public Policy

Dr. Amanda Stiles PhD Read more ↓

Fractional CTO

A food scientist and technologist with a track record of scaling ingredient extraction processes from lab to commercial production. Amanda brings deep expertise in protein chemistry, bioprocessing, and application development — ensuring FUDI's RuBisCO isolate meets the precision demands of major food manufacturers.

Previously:

PhD in Plant Molecular Biology
Led protein innovation and R&D at Ripple Foods — estimated $35M revenue in 2026; $290M+ raised
Co-founder and former CTO of Umaro Foods — seaweed protein
Scientist, entrepreneur, and R&D leader specializing in plant proteins and food technology innovation

Team background & affiliations
Food-Tech Industry
Alt-Protein Networks
Regenerative Agriculture
GFI Member

— NEWS

In the press.

Industry coverage of FUDI Protein and the rise of RuBisCO as the next generation of plant-based protein.

TIME

FEATURED

TIME ● June 1, 2026

Rubisco Is the Most Abundant Protein on Earth. Here's Everything to Know About It

TIME surveys the emerging category of leaf-based proteins and the companies bringing RuBisCO to market — citing FUDI Protein among the field's key players. The piece reports on the broader food-system case for RuBisCO: dramatically higher protein yield per acre than animal sources, a complete amino acid profile, and resilience-strategy implications highlighted by recent ALLFED research showing leaf protein concentrate could meet global protein requirements even in extreme scenarios.

"Fudi Protein, a Wisconsin-based company, is marketing its rubisco product as an alternative to egg whites, though that company is still fundraising to build a commercial-scale facility."

— TIME, June 1, 2026

Read the article →

Protein Production Technology International

Protein Production Technology ● May 26, 2026

FUDI Protein wants to turn America's alfalfa fields into the next great protein infrastructure network

An in-depth profile of FUDI's broader thesis: tens of millions of acres of American alfalfa already produce some of the highest-quality protein on the planet — most of it routed through cattle before it ever reaches a human plate. FUDI's near-field, modular extraction model unlocks that protein for food manufacturers as the industry confronts a tightening whey market, the rise of GLP-1-driven demand, and a structural shortage of functional protein.

"We're not inventing a new crop or asking farmers to change what they do. That's not an ingredient startup. That's infrastructure."

— Udi Lazimy, Founder and CEO, FUDI Protein

Read the article →

foodnavigator USA

FoodNavigator-USA ● May 22, 2026

Alfalfa-based egg white alternative inches closer to market

Timothy Inklebarger reports on FUDI Protein's path to commercial launch: a two-prong capital raise — WeFunder community campaign alongside an institutional round — to retrofit FUDI's first manufacturing facility on a farm in Manitowoc, Wisconsin, with spring 2027 targeted for production. With Plantible Foods recently securing FDA GRAS for its lemna-derived RuBisCO, the regulatory pathway for FUDI's alfalfa-derived ingredient has never been clearer.

"RuBisCO is a complete protein with the functional performance of egg white. Alfalfa is already on 17 million American acres."

— Udi Lazimy, Founder and CEO, FUDI Protein

Read the article →

ProteinReport Protein economy intelligence

Protein Report ● May 19, 2026

FUDI Protein opens crowdfunding round to scale alfalfa-derived RuBisCO extraction

With U.S. whey supply tightening — some suppliers reportedly sold out through year-end and prices up more than 50% since January — FUDI Protein has opened a WeFunder equity crowdfunding campaign alongside an institutional round led by Green Boy Group. The capital will fund the transition from lab-scale extraction to pilot production, customer sampling, IP filings, and the start of regulatory approval for human food use.

"Protein volatility is a supply-side problem, and we're a supply-side answer."

— Udi Lazimy, Founder and CEO, FUDI Protein

Read the article →

AgFunderNews

AgFunderNews ● May 1, 2026

Former Eat Just exec bets on alfalfa to unlock 'holy grail' RuBisCO protein

Elaine Watson profiles FUDI founder Udi Lazimy and his decentralized, farm-direct approach to RuBisCO production. Working with Wisconsin alfalfa and dairy farmers, FUDI uses modular, on-site processing to extract a colorless, flavorless, complete protein — while returning the fiber-rich biomass to farmers as high-quality feed. Initial focus: egg and whey replacement, with longer-term sights set on protein fortification.

"RuBisCO protein is the holy grail amongst the proteins and enters the market at a time when consumer interest in protein is skyrocketing."

— Peter van Dijken, Co-Founder, Green Boy Group

Read the article →

vegconomist – the vegan business magazine –

Vegconomist ● April 30, 2026

Green Boy Group Backs FUDI Protein in Bet on Alfalfa-Derived RuBisCO

Global plant-based ingredient supplier Green Boy Group has led an early-stage investment in FUDI Protein, recognizing alfalfa-derived RuBisCO as the next generation of plant-based protein. The localized, farm-direct processing model differentiates FUDI from traditional protein crops — returning high-value byproduct to local farmers and unlocking economically viable RuBisCO production.

Read the article →

Green Queen Award-winning impact media

Green Queen ● May 1, 2026

FUDI Protein Bags Funding to Make Egg & Dairy Alternatives from RuBisCO

Anay Mridul reports on FUDI's early-stage funding round and the case for alfalfa-derived RuBisCO as a one-to-one replacement for egg whites and dairy proteins. With up to 94% lower emissions than eggs and 96% lower than dairy, and a PDCAAS approaching 1.0, FUDI's protein arrives as 57% of Americans prioritize protein in 2026 — fueled by new dietary guidelines and the rise of GLP-1 medications.

"Alfalfa is a highly promising protein source. FUDI Protein holds the key to unlocking its potential and bringing RuBisCO protein to market at scale."

— Frederik Otten, Co-Founder, Green Boy Group

Read the article →

— CONTACT

Get in touch, let’s work together.

Pure RuBisCO protein from regenerative alfalfa. Delivered B2B by food-tech experts.

Product

The Protein RuBisCO Science Applications Request Sample

Company

The Farm Our Team Invest Equity Crowdfunding: Own a Piece of FUDI →

Contact

info@fudiingredients.com

Send us a message

Sustainable protein from regenerative agriculture.