Fabas Foods AG

Fabas Foods AG is a Swiss business-to-business food-technology company based in Schlieren, Switzerland, that develops functional ingredients derived from pulses — primarily beans and peas — for use in plant-based dairy alternatives. The company describes itself as a female-founded enterprise whose mission is to change the way people eat by bringing more beans onto fields and plates, and it positions its products as high-protein, minimally processed, locally produced and available at industrial scale in Europe. Fabas supplies food producers rather than end consumers. Its core offering is a portfolio of functional protein ingredients and blends designed to let dairy manufacturers integrate plant-based products into their existing production lines without investing in new processing equipment. The company states that its ingredients can be processed as seamlessly as dairy milk, enabling applications such as yogurt, cream cheese, ice cream and savory dips. Its flagship product lines include the FaVa protein extract, a single protein component offering maximum flexibility in formulations, and the FaVa pre-mix, a formulated blend whose fat and carbohydrate content is adjusted to match the functional performance of cow's milk. Fabas also offers a culture mix — a blend of lactic acid bacteria optimized for applications using the FaVa pre-mix or protein extract. According to the company, its proprietary extraction and fermentation process functionalizes pulses for further processing, and it sources pulses exclusively from farmers practicing regenerative agriculture. Fabas emphasizes three differentiating factors: seamless integration without additional equipment, high protein content of up to 6 g per 100 g (which it says is more than double the market standard), and clean-label formulations without additives. The company also provides hands-on customer support from lab-scale trials through scale-up and market entry, with standard recipes available on request. The company's leadership team is drawn from its founding group and specialist hires. Anik Thaler serves as CEO and co-founder, Katharina Pälchen as CIO and co-founder, Ines Kutzli as Chief Product Officer, Eleanor McSweeney as Chief Commercial Officer, Jasmin Zimmermann as Head of Operations & Quality, and Tatiana Avellaneda as Head of Customer Support & Applications. The team also includes junior food scientists and application engineers. Fabas began as a business-to-consumer venture before shifting its focus to B2B ingredient supply. The company has stated an ambition to become the leading company in Europe for plant-based ingredient systems by 2030, contributing to a more sustainable food system by offering customers an easy and cost-efficient way to start or enlarge their plant-based product portfolios. It has collaborated with the HES-SO in Sion and the team around Prof. Michael Beyrer on pulse protein extraction research.

Fabas Foods AG is a Swiss food-technology company based in Schlieren, Switzerland, focused on functional ingredients derived from pulses for plant-based dairy alternatives. The company describes itself as female-founded, with a mission to change the way people eat by bringing more beans onto fields and plates. Fabas began as a business-to-consumer venture. According to the company's own account, while "everyone loves hummus," it quickly learned that the real challenge for plant-based foods was meeting high consumer expectations. After experimenting with many new products, the team concluded that high-quality ingredients were the missing piece. This led Fabas to experiment with extracting protein from pulses in a new, gentler way. To pursue this, the company began collaborating with the HES-SO in Sion and the team around Prof. Michael Beyrer. Fabas then decided to shift its focus from being a B2C brand to a B2B ingredient supplier. The company developed a proprietary extraction and fermentation process that functionalizes pulses for further processing. It states that it spent years rigorously studying and testing various varieties of pulses to achieve a balance of nutrition, texture and flavor, and that it sources pulses exclusively from farmers practicing regenerative agriculture. Its product portfolio includes the FaVa protein extract, a single protein component offering maximum flexibility in formulations, and the FaVa pre-mix, a formulated blend with fat and carbohydrate content adjusted to match the functional performance of cow's milk. A blend of lactic acid bacteria optimized for applications using the FaVa pre-mix or protein extract is also offered. Fabas positions its ingredients for applications including yogurt, cream cheese, ice cream and savory dips, and says its products are high in protein (up to 6 g per 100 g, which it describes as more than double the market standard), minimally processed, locally produced and available at industrial scale in Europe. The company emphasizes seamless integration — no additional equipment is needed to process its plant-based innovations — and clean-label formulations without additives. It also provides hands-on support from lab-scale trials through scale-up and market entry, with standard recipes available upon request. Looking ahead, Fabas has stated a vision for 2030 of a future where sustainable, nutritious and innovative pulse-based solutions transform the way the world consumes and thrives. It aims to become the leading company in Europe for plant-based ingredient systems, contributing to a more sustainable food system by offering customers an easy and cost-efficient way to start or enlarge their plant-based product portfolios.

• Fabas begins as a B2C venture before shifting focus to B2B ingredient supply.

• Collaboration with HES-SO in Sion and Prof. Michael Beyrer on gentle pulse protein extraction.

• Development of proprietary extraction and fermentation process for functionalizing pulses.

• Launch of FaVa protein extract and FaVa pre-mix product lines.

• Stated ambition to become the leading company in Europe for plant-based ingredient systems by 2030.

B2B supplier of high-protein, clean-label, minimally processed pulse-based functional ingredients that enable dairy producers to integrate plant-based products into existing lines without new equipment.

• FaVa protein extract

  Single protein component offering maximal flexibility in product formulations.

• FaVa pre-mix

  Formulated for ultimate user convenience; adjusted fat and carbohydrate content to match the functional performance of cow's milk.

• Culture mix

  Blend of lactic acid bacteria optimized for applications using the FaVa pre-mix or protein extract.

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