# Replacing eggs is much harder than replacing protein (Video). | FUDI Protein

- Canonical URL: https://wefunder.com/feed/397420
- Entity ID: wefunder:feed_item:397420
- Published at: 2026-09-29 19:59:30 UTC
- Updated at: 2026-09-29 19:59:31 UTC

## Author
Udi Lazimy

## Subject
FUDI Protein

## Content
FUDI Application MasterClass Video: BAKERYEggs are functional workhorses. They foam, bind, emulsify, gel and create structure... all things that matter enormously in bakery. That’s one reason I’m so excited about what we’re building at FUDI Protein. We’re unlocking RuBisCO from alfalfa as a white, neutral-tasting, highly functional protein, and bakery is one of the applications we’re putting to the test.Now is a great time to re-invest and to share this with anyone in your network.DON'T FORGET TO VOTE FOR FUDI Protein in the "27 Food Techs to Watch in 2027"!! It literally only takes 10 seconds. Vote here NOW: https://27in27.proteinproductiontechnology.com/27in27Much thanks from Udi and the FUDI team! -Udi, CEO and Founder, FUDI Protein