Bioalbumen®
Because perfection deserves a name
Egg protein made possible through precision fermentation — no animals needed
Bioalbumen® is egg protein powder made through fermentation, offering the same functionality, high protein quality, and perfectly neutral flavor as traditional eggs.
It’s ideal for large-scale food production, offering the same or improved performance across categories like baked goods, confectionery, snacks, beverages, sauces, meat alternatives, and more.
Bioalbumen® is ovalbumin, the hero protein in egg white
Eggs contain over a hundred proteins—but we focus on producing the one that matters most. Ovalbumin makes up over half of the protein in egg whites and is responsible for the key functional and nutritional qualities that make eggs so important in food manufacturing. Bioalbumen® is our precision-fermented ovalbumin—delivering the same reliable performance and consistency, with a supply you can count on.
Say hello to a reliable egg supply and stable pricing.
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
Full Functionality
Performs just like—and in some times better than—traditional eggs
The perfect protein
Bioalbumen® is also a perfect protein from the nutritional viewpoint. With over 75% protein content, it contains all the essential amino acids necessary for human nutrition and development, and it has the highest possible protein digestibility score of 1.0.
Hatching the perfect protein through precision fermentation
Precision fermentation has been used for over 50 years to make food enzymes, flavors, colors, citric acid, and even medicines like insulin. Now, it’s transforming how we produce real animal proteins, replacing factory farms with microbes.
At Onego Bio, we’ve chosen a remarkable microorganism from nature to enable this process: Trichoderma reesei. This fungus acts as our living factory, expertly trained to produce ovalbumin. This tiny powerhouse is now paving the way for a more sustainable food system.
How it’s made
Feedstock:
We start with sugar from inputs like corn to keep the T. reesei happy and fed.
Fermentation:
Then it grows in a controlled environment that is similar to brewing beer—but instead of alcohol, it produces egg protein.
The Product:
The protein is separated and dried into a powder called Bioalbumen®. It’s then packaged and delivered to our customers.
Application:
Bioalbumen® is used just like traditional eggs—in everything from baked goods and pasta to omelets and more!
Protein with a positive impact: Bioalbumen® isn’t just cage-free, it’s entirely animal-free
95%
less land use
Our goal is to raise the bar for sustainable food production while helping our customers meet their sustainability targets. By eliminating animals from the equation, we meet the rising interest for ethical, sustainable egg protein and help our customers easily fulfill their cage-free commitments.
90%
fewer CO2 emissions
72%
less water use
