From Platform to Plate: Live Bioalbumen®Cooking Demo with Sigma Foods
The Power of Trichoderma reesei: Building the Future with Fungi is an expert webinar series launched in December 2025.
This multi-part series explores the scientific, industrial, and commercial potential of Trichoderma reesei, the microbial platform powering Bioalbumen®, highlighting why it has become a trusted workhorse in large-scale protein manufacturing.
Precision fermentation enables new ways to produce essential proteins—but its value is ultimately measured in how it performs in application. In this final session of Onego Bio’s The Power of Trichoderma reesei series, where we have explored the incredible efficiency of Trichoderma reesei and the benefits and future opportunity of precision fermentation, we bring the conversation from platform and scale to the center of the plate.
Join Dr. Halle Redfearn, Head of Product Development at Onego Bio, alongside Andrea Nieto Gutiérrez, Global R&D Manager at Sigma, for a live cooking demonstration showcasing how Bioalbumen® performs across formats—from baking to ready-to-eat foods.
What This Session Covers
Functional performance in baking: whipping, aeration, and structure through angel food cake
Gelation and texture in prepared foods, including egg bites
Scrambled egg applications using Bioalbumen®
How egg operates as both a function and a finished dish across formats
How Sigma is evaluating and applying Bioalbumen® in product development
Live Q&A with product and application experts
Recorded on May 12th, 2026.
About Dr. Halle Redfearn, Head of Product Development, Onego Bio
Dr. Halle Redfearn is Head of Product Development at Onego Bio, where she leads the application and performance of Bioalbumen® across a wide range of food systems. She holds a Ph.D. in Food Science from Cornell University and a B.A. in Chemistry from the University of California, Berkeley, bringing a strong foundation in protein chemistry and food functionality.
At Onego, Halle focuses on translating Bioalbumen® into practical solutions for food manufacturers—supporting applications from baking to prepared foods. Her work centers on core egg functionalities including whipping, aeration, gelation, and structure, helping partners understand how animal-free egg protein performs in real products.
Prior to joining Onego, she worked with egg white proteins produced through precision fermentation, giving her direct experience with the technologies shaping the next generation of food ingredients. She brings a hands-on, application-driven approach, connecting scientific rigor with real-world food performance.
About Andrea Nieto Gutiérrez, Global R&D Manager, Sigma
Andrea Nieto Gutiérrez is a Global Research & Development Manager at Sigma, based in Monterrey, México, specializing in ingredient innovation and the application of emerging biotechnologies in food systems. With a background in biotechnology and bioprocess engineering, she leads evaluations of novel ingredients, including precision fermentation derived proteins, with a focus on functionality, nutrition, and real world product performance. Her work bridges scientific rigor with practical application and is guided by a belief that science is most powerful when it remains deeply human, capable of shaping resilient, future ready food solutions while staying accessible, empathetic, and grounded in real needs. Throughout her work, Andrea is committed to diversity, equity, and inclusion, and finds inspiration in music and poetry as spaces for creativity, reflection, and connection.