Empty shelves and record-breaking prices. It’s impossible to ignore what’s happening in the egg industry today. While avian influenza has brought challenges in the industry into the headlines, we’ve been working on a long-term solution for the past three years. 

For food manufacturers—who rely on a third of all eggs produced—this isn’t just a short-term challenge or one they can simply wait out. While egg alternatives exist, they often fall short in functionality, versatility, and scalability for industrial food production. 

That’s where Bioalbumen® comes in. It’s a real egg protein powder, made through fermentation, that delivers the same taste, nutrition, and performance as traditional eggs but with greater cost stability and supply reliability. We’re not here to replace eggs—we love a sunny-side-up egg just as much as you do. But for food manufacturers, having a consistent supply of egg protein is essential. That’s why Bioalbumen® works alongside traditional eggs to help stabilize supply, reduce volatility, and support long-term industry resilience. 

Over the last quarter, we completed two commercial scale runs of thousands of bakery products using Bioalbumen®, unlocking broad sampling opportunities for customers and deeper industry engagement at trade shows this year, while advancing market testing with key customers and strategic partners. This builds upon the progress we made at the end of last year: filing our GRAS notification with the FDA, expanding our U.S. presence with a new headquarters in San Diego and scaling-up to industrial manufacturing through our contract manufacturing partner.  

Below are updates on our progress and the upcoming trade shows and events where we will be exhibiting. Reach out if you’ll be at one or send us a note if you’d like to learn more —we’d love to discuss how we can grow our relationship. 

Warm regards,