Clara Foods - which is producing egg proteins via microbial fermentation – is particularly excited about individual proteins in eggs with unique properties that had not previously been explored as it is too expensive to extract them from eggs, says CTO Dr Ranjan Patnaik.
“We’re able to produce specific proteins such as iron-carrying proteins, anti-microbial proteins, proteins with amazing nutritional properties and functionalities that will just wow you as a consumer.
“So for example, we’re working on the world’s most soluble protein. It’s amazing as proteins generally don’t dissolve… Our discovery pipeline has proteins that are amazing and we are unraveling new functionalities that can go into the entire culinary space in a very different way.”
A series C funding round is planned for early 2021 to accelerate mass market penetration, expand R&D capabilities, and broaden product application development, he said, noting that fermentation addresses multiple pain points in the egg industry from animal welfare, food safety and traceability issues to price volatility and supply chain challenges.