Some call it the perfect protein. We call it Bioalbumen®

Some call it the perfect protein. We call it Bioalbumen®.

Egg protein that does its job, so you can focus on yours.

Eggs are essential. They bring structure, texture, consistency, and high-quality protein to the foods we all love. But you shouldn’t have to compromise product quality to solve supply or cost challenges. That’s where Bioalbumen® comes in. We work with food manufacturers, bakeries, and restaurants to deliver a stable, high-performing egg protein with the trusted functionality, neutral taste, and complete protein of traditional eggs, without the price and supply volatility.

By partnering with us, you get all the performance and none of the complexity—a reliable and scalable solution built for industrial-scale food production.

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Why use Bioalbumen®?

Price Stable

Supports margin stability with pricing that’s less impacted by market volatility

Supply Resilient

Ensures a steady supply of egg protein, free from industry disruptions

Performs just like—and in some times better than—traditional eggs

Full Functionality

Complete Protein

Delivers a complete amino acid profile and the highest digestibility score (PDCAAS=1.0)

    
      Easy Integration
      
      Quality Nutrition
      
      Neutral Taste
      
 Foaming
 Emulsification
 Gelation
 Stabilization
 Coagulation
 Thickening
 Binding
 High protein content
 Complete protein
 Protein digestibility of 1.0
 No cholesterol
 Clean and neutral taste
 No off flavors

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Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories

DOWNLOAD RECIPES
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories

DOWNLOAD RECIPES
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories

DOWNLOAD RECIPES
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories

DOWNLOAD RECIPES
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories

DOWNLOAD RECIPES
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories

DOWNLOAD RECIPES
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories

DOWNLOAD RECIPES

“We have tested and invested in production for 5 years with plant-based alternatives without properly functioning alternatives – we need a solution that functions and has neutral taste like Bioalbumen®”

VP OF VENTURES, LARGE CPG
“We are excited to see Bioalbumen®function after only a few trials and hit our expected specification”

Head of R&D, Large CPG
“Other precision fermented options we have tested tasted earthy and didn’t provide the functionality – Onego’s product seems to have solved for these”

R&D Manager, Large CPG
"Transitioning from plant-based proteins to working with Onego’s albumin was like going from driving a Seat to a Ferrari. It’s not only redefining what’s possible in egg-based applications, it’s opening the door to entirely new product categories that didn’t exist before."

Javier Redondo, Chef + Alternative Protein Expert
“This is an amazing product! I had no trouble using it, and the consistency is great. My pastries turn out perfect—they don’t even look or taste vegan. I’m used to replacing eggs in my vegan recipes with flaxseed, but I’ve finally found the best product. I absolutely love it!”

Lulu Calva, Owner + Pastry Chef, Lulu’s Buns
“We are achieving a stable emulsion with good color, creaminess and taste. Bioalbumen has no off-flavor and tastes just like egg.”

Food Scientist, Mid-Sized CPG

Let's whip up something extraordinary together!

Whether you’re looking to secure a more reliable source of egg protein for your top-selling products or enhance your vegan product lineup, Bioalbumen® delivers unmatched versatility and reliability.

We don’t just provide ingredients—we collaborate. Our San Diego lab and test kitchen serve as a hub for co-developing recipes and fine-tuning applications with our customers, ensuring Bioalbumen® integrates seamlessly into your formulations. Let’s create something exceptional together!

Two female scientists in white lab coats and safety goggles working in a laboratory. One is writing on a clipboard while the other operates a laboratory instrument with a sample.

Two female scientists working together in a laboratory, wearing white lab coats and safety goggles, with one taking notes on a clipboard and the other operating scientific equipment.

Get in touch

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Some call it the perfect protein. We call it Bioalbumen®

Some call it the perfect protein. We call it Bioalbumen®.

Egg protein that does its job, so you can focus on yours.

Why use Bioalbumen®?

Price Stable

Supply Resilient

Full Functionality

Complete Protein

Where can it be used?

Where can it be used?

Where can it be used?

Where can it be used?

Where can it be used?

Where can it be used?

Where can it be used?

“​We have tested and invested in production for 5 years with plant-based alternatives without properly functioning alternatives – we need a solution that functions and has neutral taste like Bioalbumen®”

“We are excited to see Bioalbumen®function after only a few trials and hit our expected specification”

“Other precision fermented options we have tested tasted earthy and didn’t provide the functionality – Onego’s product seems to have solved for these”

"Transitioning from plant-based proteins to working with Onego’s albumin was like going from driving a Seat to a Ferrari. It’s not only redefining what’s possible in egg-based applications, it’s opening the door to entirely new product categories that didn’t exist before."

“This is an amazing product! I had no trouble using it, and the consistency is great. My pastries turn out perfect—they don’t even look or taste vegan. I’m used to replacing eggs in my vegan recipes with flaxseed, but I’ve finally found the best product. I absolutely love it!”

“We are achieving a stable emulsion with good color, creaminess and taste. Bioalbumen has no off-flavor and tastes just like egg.”

Let's whip up something extraordinary together!

Get in touch

“We have tested and invested in production for 5 years with plant-based alternatives without properly functioning alternatives – we need a solution that functions and has neutral taste like Bioalbumen®”