Overview
Onego Bio produces Bioalbumen®, a bioidentical animal-free egg protein manufactured through precision fermentation using patented Trichoderma reesei fungus technology. The product delivers equivalent or superior functionality to conventional egg proteins for food manufacturers, with 90% lower environmental impact, enhanced food safety, and stable pricing. Onego collaborates with over 25 major food companies across baked goods, confectionery, snacks, sauces, pasta, and meat alternatives, with FDA GRAS approval and industrial-scale production capacity.
Frequently asked questions
- What is Bioalbumen® and how is it manufactured?
- Bioalbumen® is a bioidentical egg protein produced through precision fermentation using the patented Trichoderma reesei fungus. The process introduces the genetic blueprint of ovalbumin (which comprises 54% of egg white protein) into fungal cells fed on sugar. The microorganisms are alternately starved and fed glucose to trigger protein secretion, which is then filtered and dried into powder form.
- What regulatory approvals has Onego Bio obtained?
- Onego Bio received a 'no-questions' response from the US FDA under the Generally Recognised as Safe (GRAS) framework, confirming the safety of Bioalbumen® for food applications.
- What are the environmental and sustainability benefits compared to conventional eggs?
- Bioalbumen® requires 95% less land and 97% less water than conventional eggs while generating 89% fewer greenhouse gas emissions, with potential to reduce carbon output by 90%. The product is 100% animal-free, eliminating exposure to antibiotics and bird flu risks.
- What is the shelf life and storage requirement for Bioalbumen®?
- Bioalbumen® has a 24-month shelf life at ambient temperature with no cold chain or refrigeration required, providing supply stability and reduced logistics complexity.
- What food applications is Bioalbumen® suitable for?
- Bioalbumen® is used across baked goods, confectionery, snacks, sauces, pasta, and meat alternatives. It provides equivalent or superior functionality to dried egg white powder with a neutral flavor and protein digestibility score of 1.0 (highest possible).