Halle Redfearn
Head of Product Development
Please tell us a bit about yourself and what is your role at Onego?
Hi! I'm Halle Redfearn and I work as the Head of Product Development at Onego Bio. My role focuses on working on the functionalities and applications of Bioalbumen® – our non-animal egg protein – and supporting our partners as they bring their products to life using it. I did my undergraduate degree in chemistry from UC Berkeley and I did my PhD in food science from Cornell.
Before joining Onego, I had experience working with egg white proteins made through precision fermentation. When I met Dr. Landowski, the co-founder and CTO at Onego, I was impressed by the company’s progress and felt an immediate alignment with its mission. I was thrilled to accept a position at Onego.
What’s the best part about working at Onego Bio?
What stands out to me most about working at Onego is the people. Being part of a small, focused team means every day brings something new, and I get to collaborate across functions constantly. There’s also a strong sense of shared purpose – everyone is genuinely motivated by the mission, and that creates an energy and unity that’s hard to find.
We’re ambitious, collaborative, and grounded in science. That combination is what makes Onego such a rewarding place to work.
“In every application and functionality test, Bioalbumen® performs at parity or better when comparing to ovalbumin from traditional eggs, delivering tasty results across food application categories”
Every day you get to work with our superstar – Bioalbumen®. What’s most exciting about it?
Bioalbumen® is unique in that it takes all the functional properties of an egg white, including gelling, foaming, and emulsification, into one protein – ovalbumin. While a traditional egg white typically contains only 54% ovalbumin, our ability to produce only this functional protein gives us exceptional performance across a wide range of applications.
And what makes this especially exciting is the broader impact.
Compared to conventional egg production, our process requires 70% less water, 87% less GHG emissions, and over 95% less land – and all of that without losing any of the benefits of eggs. We have found that in every application and functionality test, Bioalbumen® performs at parity or better when comparing to ovalbumin from traditional eggs, delivering tasty results across food application categories: in confectionary, bakery, snacks, meat alternatives, and beyond.
For me, the fact that we can produce a nearly nature identical protein without chickens is remarkable on its own. Introducing Bioalbumen® to some of the industry’s leading food companies and seeing how quickly they recognize its potential has also been one of the most rewarding parts of my work.
Are there any specific types of projects or tasks you particularly enjoy working on?
If I had to pick a favourite project so far, I would say making nougat has been one of the most enjoyable moments. Seeing Bioalbumen® work just like conventional egg white - whipping up beautifully, holding its structure, and tasting great - was incredibdly exciting. Experiencing the result firsthand and knowing it came from our process made it all the more rewarding.
I don’t think everyone realizes just how many products Bioalbumen® can go into, so it’s always fun to witness people’s reactions: “Wait, it works in cakes?”, “We can make meringues?”, “We can use it for nuggets, pasta, even omelettes?” Those moments never get old.
Is there something you are looking forward to do at Onego in the future?
Here you can take a peek how we baked Amaretti cookies using Bioalbumen®. If you can't see the video, you can access it by clicking here: (to the video)
As we expand our team in the U.S., I’m so excited to be part of that chapter.
I’m part of the commercialization team in San Diego, helping to grow our presence in the U.S. market. We also have a state-of-the-art food applications lab here, which allows us to collaborate more closely with our American partners. I really enjoy hands-on work and the opportunity to support clients more directly.
It’s already been incredibly rewarding to introduce Bioalbumen® to some of the largest companies in the industry and see how quickly they’ve embraced it. We've also had the chance to attend some fantastic events – and with more ahead, I’m excited for the continued opportunity to showcase Bioalbumen® and continue building those connections.
What is your dream for the future of the company?
I’m going to steal this from Chris because we were talking about this and it really stuck with me. So, he said that he would call it a major success if he could pull off the freeway in the middle of Wisconsin to stop at a small diner and see someone eating an Onego omelette for $12.00 or less. That vision really resonates with me. When Bioalbumen® becomes so integrated into the food system that it’s accessible, affordable, and familiar to everyone – that’s when we’ll know we’ve achieved something meaningful. For me, reaching price parity with conventional eggs and seeing our product become a true staple across everyday food is the ultimate goal. And honestly, I believe we’ll get there.
Please, share us something about you besides work! What do you enjoy doing?
Outside of work, I love to cook – especially plant-based meals as I’m a vegetarian. Last year I challenged myself to cook my way through an entire cookbook by one of my favourite chefs, Yotam Ottolenghi. It was a super fun and delicious project! One of my favourite recipes back home was a hot Italian soup with plant-based sausages – I usually make this Italian soup with just a very basic ingredients, but it’s one of those easy dishes that’s always comforting and satisfying.
Also, I love to read. My mom is an author, so I love reading her books, but I'm especially drawn to World War II historical fiction. It’s a genre I come back to often.
But when I’m not cooking or reading, you’ll probably find me playing pickleball. It’s huge in the U.S. and starting to catch on in Finland, too. I’ve really enjoyed watching the sport grow and getting to play more regularly.
Can you share a fun fact about yourself that most people wouldn't know?
I would really like to be on Survivor and I do send an audition tape every year. Two years ago, I actually made it to the third round of auditions. I would love to be on any reality TV show that involve some kind of skill or challenge. When I was younger, I had the chance to be on a game show, and it was such a fun experience!
Fingers crossed that Wheel of Fortune or The Amazing Race is next!
HalleMeet the
Onego team
The people behind Onego Bio are all unique but share a common mission – to achieve positive impact on the food industry.
In our Employee Spotlight interview series, we highlight the people shaping Onego’s success – offering a closer look at their work, their perspectives, and the role they play in bringing our high-performance, non-animal egg protein to commercial scale.
Read all the Employee Spotlight pieces by clicking the link below.