What is Bioalbumen®? 

Bioalbumen® is egg protein powder made through fermentation, offering the same functionality, high protein quality, and neutral flavor as traditional 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?

We use precision fermentation, the same proven process used to produce ingredients like enzymes and vitamins. The process is a bit like brewing beer, but instead of producing alcohol we produce egg protein entirely without animals. 

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

Is it really egg protein?

Bioalbumen® is real ovalbumin, the primary protein found in egg whites. It has the same amino acid sequence as conventional ovalbumin and delivers the same whipping, binding, and emulsifying functionality.

Does Bioalbumen® function like traditional egg whites?

Bioalbumen® delivers the same structure, foaming, binding, and emulsification required for industrial baking, confectionery, and foodservice. And easily integrates into exisiting 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 provides full R&D support through our San Diego test kitchen, including recipe optimization for egg replacement in baking, shelf-life testing, and functional performance validation.

How would Bioalbumen® appear on an ingredient list? 

Final labeling may vary based on regulatory requirements in different regions. Our team can help guide you through labeling best practices. 

Is Bioalbumen® considered an allergen?

Yes. Bioalbumen® contains egg allergens and should be avoided by individuals with egg allergies.

Is Bioalbumen® Kosher and Halal?

Yes, Bioalbumen® is both Kosher and Halal certified.

What is the shelf life of Bioalbumen®?

Bioalbumen® is a shelf-stable egg replacement with a 2-year ambient shelf life, helping reduce spoilage and improve inventory flexibility.

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.

What is Bioalbumen®? 

Bioalbumen® is egg protein powder made through fermentation, offering the same functionality, high protein quality, and neutral flavor as traditional 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?

We use precision fermentation, the same proven process used to produce ingredients like enzymes and vitamins. The process is a bit like brewing beer, but instead of producing alcohol we produce egg protein entirely without animals. 

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

Is it really egg protein?

Bioalbumen® is real ovalbumin, the primary protein found in egg whites. It has the same amino acid sequence as conventional ovalbumin and delivers the same whipping, binding, and emulsifying functionality.

Does Bioalbumen® function like traditional egg whites?

Bioalbumen® delivers the same structure, foaming, binding, and emulsification required for industrial baking, confectionery, and foodservice. And easily integrates into exisiting 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 provides full R&D support through our San Diego test kitchen, including recipe optimization for egg replacement in baking, shelf-life testing, and functional performance validation.

How would Bioalbumen® appear on an ingredient list? 

Final labeling may vary based on regulatory requirements in different regions. Our team can help guide you through labeling best practices. 

Is Bioalbumen® considered an allergen?

Yes. Bioalbumen® contains egg allergens and should be avoided by individuals with egg allergies.

Is Bioalbumen® Kosher and Halal?

Yes, Bioalbumen® is both Kosher and Halal certified.

What is the shelf life of Bioalbumen®?

Bioalbumen® is a shelf-stable egg replacement with a 2-year ambient shelf life, helping reduce spoilage and improve inventory flexibility.

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.