The Finish-US company is quickly scaling production of its Bioalbumen egg protein powder made via precision fermentation with the recent acquisition of a flagship protein manufacturing facility and a “no questions” letter from FDA anticipated in the coming months for the ingredient’s formal GRAS notification.
The urgency of these milestones are underscored by the inconsistent supply for eggs, due in part to a particularly lethal strain of avian flu ravishing US flocks, but also a lag in the conversion to cage-free production ahead of looming deadlines. At the same time, consumer demand for eggs as a source of lean protein is rising alongside a boom in GLP-1 use. This is pushing companies that do not need whole eggs, such as bakeries that rely primarily on egg whites for functional properties, to explore other options – including alternative ingredients like Onego Bio’s Bioalbumen.
“Most of the companies are looking for long-term solutions” to the cyclical supply squeeze caused by avian flu outbreaks, and “that is where Onego Bio steps in. We believe this is a … permanent solution in the space where we can basically decouple one of the most important food proteins from the animal source,” Paavo Salminen, chief business development officer at Onego Bio, explained at Future Food-Tech in San Francisco.
He explained that Onego Bio’s Bioalbumen has an amino acid sequence that is bioidentical to ovalbumin, the main protein in egg white, and is made via precision fermentation with the microorganism Trichoderma reesei, which is a filamentous fungus that was discovered during World War II and has been used extensively in the enzyme industry.
Fermentation in focus at Future Food Tech Chicago
Interested in learning more about how fermentation is creating the next generation of proteins, fats and high-value ingredients?
Join Onego Bio CEO Maija Itkonen who will speak with Alwyn Capital General Partner Heather Coutney on June 2 about which fermentations methods - gas, biomass or precision - are leading the market and how they differ in process and performance. They also will discuss:
- What range of proteins and high-value ingredients are being created as the fermentation sector matures, and how are companies enhancing unit economics and diversifying revenue streams?
- How are larger corporates integrating fermentation technologies into R&D, and what do they see as the future of fermentation?
- What scaling milestones are being achieved with recent governmental funding and support, and how will initiatives and biomanufacturing hubs drive further growth?
- How are enabling technologies mitigating production risks and improving downstream bioprocessing efficiency?
Learn more about the event and register to attend today.
At Future Food Tech in San Francisco, Onego Bio demonstrated Bioalbumen’s functional ability to foam, gel, bind and emulsify just like egg whites from animals by making extra fluffy pancakes for attendees to try.
The ingredient comes as a protein powder that is very concentrated – with one kilogram equivalent to 277 egg whites. The powder can easily be integrated into products and qualifies as “clean label,” unlike other alternatives, because it is listed in the ingredient list as egg white protein.
Onego prepares to open flagship manufacturing facility
To help meet demand for its egg white protein, Onego Bio recently acquired a 25.9 acre innovation campus in Wisconsin that will become its flagship egg protein manufacturing facility.
Salminen explained that the acquisition represents a “homecoming” for the company’s co-founder and CTO Christopher Landowski, who is a world-renowned scientist and was born in Wisconsin.
While the facility comes online, Onego will continue to work with large scale co-manufactures to provide samples to clients and expand its commercial quantities.
Onego Bio expects GRAS ‘no questions’ letter from FDA soon
The acquisition of the facility in Wisconsin follows Onego Bio’s formal submission late last year of a GRAS notification to FDA for its Bioalbumen.
While notifying FDA of an ingredient’s GRAS status is not mandatory, Salminen said Onego Bio is going the extra mile because it believes in food safety and integrity.
“We are super proud to prove how we can provide a safe solution to consumers in the US,” he said, noting that the company plans to take a similar approach to other markets in the future.
To support the company’s planned growth, Salminen said, Onego Bio is preparing a series B fundraising round for later this summer, which will build on a $15.2 million funding infusion from the European Innovation Council announced last July and a $40 million series A round in April 2024.
Video production and editing by Caroline Rude.
Hear from Onego Bio in Chicago in June
Maija Itkonen CEO of Onego Bio will be joining a panel on Fermentation in Focus: Creating Next-Generation Proteins, Fats & High-Value Ingredients at Future Food-Tech in Chicago on June 2, 2025. Join him and 400 industry leaders – global founders, investors, CPGs and food brands – on June 2-3 to identify breakthrough opportunities to bridge supply chain gaps, commercialize alternative ingredients and advance protein diversification.
