What is Bioalbumen®? 

Bioalbumen® is egg protein powder made through fermentation, providing the functionality, high protein quality, and neutral flavor you enjoy from eggs, but with greater supply and cost stability.

Who is Bioalbumen® made for?

Bioalbumen® is designed for commercial food manufacturers, bakeries, and restaurants seeking a functional egg protein that is animal-free, shelf-stable, and scalable. It is not sold to consumers. 

How is Bioalbumen® made?

Bioalbumen® is made through a process called precision fermentation.

Precision fermentation is a method that uses microorganisms to produce specific ingredients—like enzymes, vitamins, or proteins. It’s been used safely in food production for decades to make things like rennet, citric acid, and insulin.

At Onego Bio, we use a microbe called Trichoderma reesei to produce ovalbumin, the main protein in egg whites. The microbe is fed sugar and grown in a controlled environment, similar to brewing beer. The protein is then filtered, dried into a powder, and packaged as Bioalbumen®.

What are the benefits of switching to Bioalbumen®?

Bioalbumen® is a high-performance egg replacer that offers:

• Equivalent or better functionality than dried egg white powder

• Long shelf life (24 months, ambient)

• Stable, predictable pricing

• No cold chain or refrigeration required

• Reduced food safety risks and pathogen exposure

• Over 90% lower environmental impact compared to conventional eggs

• Supports cage-free and sustainability goals

Does Bioalbumen® function like traditional egg whites?

Bioalbumen® delivers outstanding structure, foaming, binding, and emulsification properties required for industrial baking, confectionery, and foodservice, and easily integrates into existing product formulas.  

Can Bioalbumen® replace eggs in any recipe?

Bioalbumen® works in most applications where egg white protein powder or liquid egg alternatives are used. It’s ideal as a commercial egg substitute for baked goods, confections, and snacks. We work directly with partners to tailor formulations for specific needs.

Do you offer recipe development support?

Absolutely! Our team offers full R&D support—including recipe optimization, shelf-life testing, and functional performance validation—with support capabilities based in our San Diego test kitchen and beyond.

How would Bioalbumen® appear on an ingredient list? 

Final labeling may vary based on regulatory requirements in different regions. Our team is happy to assist you with guidance on labeling.

Is Bioalbumen® considered an allergen?

Yes, Bioalbumen® contains egg allergens.

Is Bioalbumen® Kosher and Halal?

Bioalbumen® will support Kosher and Halal certification.

What is the shelf life of Bioalbumen®?

Bioalbumen® is a shelf-stable egg replacement with a 2-year unopened shelf life if stored under recommended conditions or at ambient temperature.

How can I order Bioalbumen®?

We’re currently working with CPG companies, bakeries, and ingredient suppliers. If you’re interested in exploring a high-performance commercial egg replacer, contact us to discuss sample testing or partnership opportunities.