Onego Bio, a biotechnology startup based in Helsinki, is redefining the food industry through its groundbreaking animal-free egg white protein. Leveraging the power of precision fermentation, the company produces a highly functional and sustainable egg protein alternative called Bioalbumen®. This innovation not only replicates the properties of conventional egg whites but also significantly reduces the environmental impact of egg production.
What is Bioalbumen®?
Bioalbumen® is a pure ovalbumin protein powder, identical to the key protein found in egg whites. Ovalbumin constitutes approximately 60-65% of the total protein content in a standard egg white and is responsible for its functional properties, including foaming, gelling, and emulsification. By focusing solely on producing this critical protein, Onego Bio can deliver a product with consistent quality and performance, free from the natural variability found in traditional egg whites.
This precision-crafted protein is versatile and can be seamlessly integrated into various food products, including baked goods, snacks, beverages, sauces, and even meat alternatives. Bioalbumen® provides the same functional benefits as conventional egg whites, making it ideal for industrial use without altering recipes or production processes.
The Technology Behind the Innovation
Onego Bio employs precision fermentation, a technology used for decades in producing enzymes and pharmaceuticals like insulin. The process involves programming a microorganism called Trichoderma reesei to produce ovalbumin. The genetic blueprint for ovalbumin is introduced to the microorganism, which is then cultivated in fermentation tanks. As the fungus grows, it generates ovalbumin, which is harvested, purified, and dried into a powder form known as Bioalbumen®.
The efficiency of this method is remarkable. While a conventional hen can lay a maximum of one egg per day, Onego Bio’s fermentation tanks can produce ovalbumin continuously at scale. Additionally, this method avoids the ethical concerns of poultry farming and drastically cuts down on resource use and emissions.
Environmental Impact and Sustainability
Onego Bio’s approach has significant environmental advantages over conventional egg production. According to a comparative study, producing ovalbumin via Trichoderma reesei reduces greenhouse gas emissions by 89%, land use by 95%, and water consumption by 87% when using renewable energy. These reductions are largely due to the elimination of agricultural inputs required to feed chickens and the efficiency of the fermentation process.
Moreover, the residual biomass left after protein extraction has potential applications in animal feed, packaging, and even as sustainable leather, further minimizing waste and enhancing the circular economy.
How Bioalbumen® Differs from Traditional Egg Whites
The main differences between Bioalbumen® and conventional egg whites lie in production efficiency, environmental sustainability, and ethical considerations. While chicken-based egg whites require substantial land, water, and feed resources, Bioalbumen® is produced through an efficient, controlled fermentation process that uses fewer inputs and generates less waste.
Functionally, Bioalbumen® matches and often surpasses traditional egg whites. It delivers superior foaming, gelling, and emulsification properties, essential for food manufacturing. Additionally, it eliminates the natural variability present in eggs, offering a more consistent and reliable ingredient for large-scale food production.
Funding and Backing
Since its founding in 2022, Onego Bio has attracted significant investment to scale its innovative technology. The company has raised €69 million in funding from leading investors dedicated to supporting sustainable and future-forward food technologies. Notable backers include Maki VC, Agronomics, and Re:Food. This financial support enables Onego Bio to advance its precision fermentation processes and bring Bioalbumen® to global markets.
The Future of Animal-Free Egg Proteins
Onego Bio’s innovation represents a paradigm shift in food production, offering a sustainable, ethical, and high-performance alternative to conventional egg whites. With the global demand for eggs projected to reach 101-138 million tons by 2030, Bioalbumen® provides a scalable and environmentally responsible solution. As Onego Bio continues to refine its processes and expand its market reach, the future of animal-free egg protein looks promising for both consumers and the planet.
