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.

We know eggs are essential—they bring structure, texture, and consistency to the foods your customers love. But you shouldn’t have to sacrifice product quality just to solve supply or cost issues. That’s where Bioalbumen® comes in. We work with food manufacturers, bakeries, and restaurants to provide a stable, high-performing egg protein that delivers the same trusted functionality, neutral taste, and high-quality protein as traditional eggs—without the price volatility or unpredictability of animal farming.

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 switch to 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

    
      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
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories
Where can it be used?

Bioalbumen® is incredibly versatile, with outstanding performance across categories

“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!

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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 switch to Bioalbumen®?

Price Stable

Supply Resilient

Full Functionality

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®”