SciTransfer
Bioalbumen · Project

Animal-Free Bioidentical Egg White Protein Produced via Precision Fermentation

foodPilotedTRL 6

Imagine making the exact same protein found in egg whites but using microbes instead of chickens. It is like brewing a beer, but the result is a pure protein that behaves exactly like a real egg. This removes the need for farms and avoids risks like bird flu.

By the numbers
87%
lower CO2 emissions compared to traditional eggs
20 g/L
ovalbumin production capacity of T. reesei strain
The business problem

What needed solving

The global egg supply chain is fragile due to avian flu, salmonella, and cage-free mandates, leading to price instability and food insecurity.

The solution

What was built

A scalable precision fermentation process using a patented T. reesei strain to produce bioidentical ovalbumin.

Audience

Who needs this

Industrial bakeriesVegan food manufacturersFood ingredient suppliersLarge-scale food processors
Business applications

Who can put this to work

Commercial Baking
enterprise
Target: Industrial bakery and pastry manufacturer

If you are a bakery dealing with volatile egg prices and avian flu supply shocks — this project developed Bioalbumen that provides the same functional performance as egg protein with 87% lower CO2 emissions.

Plant-Based Foods
mid-size
Target: Alternative protein brand

If you are a food tech company dealing with the lack of binding and foaming properties in vegan products — this project developed a bioidentical ovalbumin that offers the nutritional and functional upsides of eggs without the ethical drawbacks.

Food Logistics
enterprise
Target: Global food ingredient distributor

If you are a distributor dealing with the fragility of poultry supply chains and salmonella risks — this project developed a fermentation-based production process that stabilizes the food supply chain and increases food security.

Frequently asked

Quick answers

What is the cost outlook for this animal-free protein?

The project aims to produce bioidentical egg protein with cost parity compared to traditional animal-derived eggs.

Can this be produced at an industrial scale?

Yes, the process uses a highly scalable precision fermentation method. Onego has already achieved a key milestone with a strain producing ≥20 g/L of ovalbumin.

What intellectual property protects this technology?

The production relies on a patented Trichoderma reesei fermentation-based process.

How does this impact the environmental footprint?

The manufacturing method results in 87% lower CO2 emissions compared to traditional animal-derived eggs.

What is the current development timeline?

The project period runs from 2025-01-01 to 2026-12-31, focusing on commercial and technical scale-up.

Consortium

Who built it

The project is led by a single Finnish SME, Onego Bio Ltd, which acts as the sole partner. This 100% industry-led structure indicates a strong drive toward commercialization rather than academic research, with the company managing both the technical strain engineering and the market regulatory work.

How to reach the team

Contact Onego Bio Ltd in Finland for licensing or partnership inquiries.

Next steps

Talk to the team behind this work.

Contact us to explore integration of bioidentical proteins into your supply chain.

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