Q3 2025 | NEWSLETTER
Onego Bio Q3 – GRAS “No Questions” Letter Received, Trial Feedback, & What’s Next
As anticipated, Onego Bio received a GRAS “No Questions” letter from the U.S. Food and Drug Administration (FDA) for Bioalbumen® in September. This conclusion reinforces that our non-animal egg protein is safe for its intended use in food. While expected, this decision marks an important milestone and opens the door to broad commercial adoption across the U.S. This milestone also come amid a new surge in Avian Flu cases and a projected sharp rise in egg prices—particularly across Europe.
We have also been busy sampling at industry and investor events and partnering with customers for applications trials. Unanimously, the feedback has on has been positive and encouraging: our product not only works well in application, but it also delights. We have collected some of the responses for you below.
The trust and commitment of our partners have made our continued progress possible, and we look forward to sharing more of what’s ahead. We also hope you’ll join us at upcoming events such as SupplySide West in Las Vegas and SLUSH in Helsinki which offer great opportunities to meet, raise a glass, and explore how we can partner together during this next chapter.
In the meantime, don’t hesitate to reach out with any questions.
Warm regards,
Founders, Onego Bio
GRAS “No Questions” Letter Received from the FDA for Bioalbumen®
The FDA’s official “No Questions” conclusion for Bioalbumen® is a significant step forward for Onego and the partners we serve. For our customers, it provides the highest level of assurance that Bioalbumen® meets the most rigorous safety and quality standards for food use.
This milestone was the result of years of scientific research and rigor and demonstrates the readiness of our technology for widescale commercial adoption. We will continue to provide Bioalbumen® samples and trial support to a range of customers - from craft bakeries to large-scale food manufacturers - spanning baked goods, sauces, confections, savory products, and more.
A heartfelt thank you to all of our partners and supporters who made this milestone possible – we look forward to raising a glass with you soon!
The press release can be found here.
Top media coverage:
Recent Feedback from Application Trials
“The pilot plant trial [for a cake product] went very well.”
- Sr Scientist, leading global confectionery
“We tested it in meringues and marshmallows, both with dry egg white and Bioalbumen. It worked well— whipping even better than standard egg white!”
- Food Scientist, leading European-based CPG
“I was curious to see how it would perform as a meringue for pies or in an angel food cake. I was impressed by how well it whips up and that the meringue didn’t break down at all. I left the meringue sitting in the bowl for several hours, and it was just as stiff after 4-5 hours as it was when I topped the pie.”
- Bakery Scientist
“We have been playing around with it for our cocktails and recently had great success using it in a specialty cocktail. I am working on getting it into our batching recipes and wanted to ask what the best way to order in the future?”
- General Manager, Bar/Restaurant
Recent Feedback from Trade & Investor Events
“The taste and texture are just like a normal egg. If you didn’t tell me what it was, it would be indistinguishable to the regular thing”
“I had an omelet for breakfast at the hotel. This was just as wonderful!”
- Delegates at the Future of Food Tech London, tasting our omelets made with Bioalbumen®
“Wow, that meringue is amazing - just like egg white”
“This is the most interesting thing I've seen at the show. New technology like this makes me glad I came.”
“Eggs are always such a problem - this could be a real game changer.”
- Industry professionals who attended the 2025 International Baking Industry Expo (IBIE) in Las Vegas, who tried our macarons and angel food cake, made with Bioalbumen® .
Macarons sampled at IBIE in Las Vegas
Upcoming Events – Join Us!
This is a great opportunity to connect directly with our team, learning more about our progress and taste a range of foods made with Bioalbumen®.
SupplySide West Las Vegas – October 29th
Raise a glass with us to celebrate GRAS at SupplySide West! Join us this Wednesday, October 29th from 4:00–5:30pm at Booth #2082, where we’ll be serving cake alongside refreshing cocktails and mocktails, all crafted with Bioalbumen®.
SLUSH Helsinki – November 19th
Enjoy drinks and bites made with Bioalbumen®, at our office and hear first-hand about our Series B round and scale-up plans. Our team will be available to answer your questions and share more details about what’s next.
Wednesday, November 19th 2025, 4:30 PM – 9:00 PM
RSVP here (a brief registration is required if you aren’t already attending SLUSH)
Looking Ahead: Series B
We’re finalizing the structure of the upcoming Series B. In addition to the support and interest we continue to receive from the US government, we also have and are actively receiving funding from our public partners at the European Investment Committee. The public-sector momentum not only validates the urgency and relevance of our work but also signals a growing recognition that our solution is essential to supply chain resilience and food security.
If you are interested in learning more about these plans, please reach out. If you would like to review deck and accompanying materials, we are happy to share them.
Additionally, if you have any questions regarding our IP, we have compiled a comprehensive list of FAQs and documents for your review.
Onego bio received the Judges’ Award at the Bridge2Food North America Pitch Slam in October.
Let’s Connect
Together, we can address some of the most pressing challenges in our food system. Reach out and let’s talk!
