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

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

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 combines 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

— 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.