Eggs

Loryma egg replacer

© Crespel & Deiters Group

Loryma Launches Compound That Can Replace Eggs in Baked Goods as European Egg Prices Surge

Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods. Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn. Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome. …

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Onego Bio

A rendering of the planned facility. © Onego Bio

Onego Bio to Establish Flagship Manufacturing Facility in Jefferson County, Wisconsin

US-Finnish animal-free egg protein producer Onego Bio has announced plans to establish a flagship manufacturing facility in Jefferson County, Wisconsin. The company will become the second tenant at the county’s Food and Beverage Innovation Campus, after purchasing 25.9 acres within it for $777,000. The purchase was reportedly approved by the Jefferson County Board of Supervisors at its December meeting. The new facility will be dedicated to producing Bioalbumen®, a powdered animal-free egg protein created through precision fermentation. The product is designed to replicate the taste, nutrition, and functionality of traditional egg proteins while addressing supply chain issues and offering a significantly reduced environmental impact. The site will reportedly have the capacity to produce a quantity of egg protein equivalent to the output of six million …

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Onego Bio

© Onego Bio

Onego Bio Submits GRAS Notification to FDA for Animal-Free Egg White Protein Bioalbumen

Finnish-American food ingredient company Onego Bio has submitted a Generally Recognized as Safe (GRAS) notification to the U.S. Food and Drug Administration (FDA) for its animal-free ovalbumin. Ovalbumin is the primary protein found in egg whites, and has been successfully replicated by Onego Bio through precision fermentation using the fungus Trichoderma reesei. Called Bioalbumen®, the animal-free egg protein has the same nutritional, functional, and performance properties as ovalbumin, with the potential to address supply chain issues in the global egg market. Bioalbumen is claimed to be the first non-animal egg protein with an amino acid sequence identical to the natural protein. It can be used as a drop-in solution across a range of applications, including baked goods, confectionery, pasta, and ready-made meals. The environmental impact …

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Onego Bio san diego headquarters open

© Onego Bio

Onego Bio Opens US Headquarters in San Diego to Scale Animal-Free Egg Protein

Onego Bio, a US-Finnish food technology company specializing in animal-free egg proteins, has opened a 5,000-square-foot commercial headquarters in San Diego, California. The facility includes office space, advanced laboratory capabilities, and a test kitchen designed to demonstrate the functional applications of its flagship product, Bioalbumen. Bioalbumen is a powdered, animal-free egg protein created through precision fermentation. It is designed to replicate the taste, nutrition, and functionality of traditional egg proteins while offering a significantly reduced environmental impact. According to the company, Bioalbumen’s production results in over 90% fewer emissions compared to conventional eggs. Maija Itkonen, CEO and co-founder of Onego Bio stated, “The test kitchen will demonstrate Bioalbumen’s application in a variety of food categories, including pasta, bakery, and confections. By leveraging precision fermentation technology, …

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PoLoPo has signed a Memorandum of Understanding with CSM Ingredients to develop egg protein powder for baking applications.

© PoLoPo

PoLoPo and CSM Ingredients Partner to Develop Price-Stable Egg Protein Powder for the Baking Industry

PoLoPo, a molecular farming startup that grows proteins in potatoes, has signed a Memorandum of Understanding with the global ingredient-tech company CSM Ingredients to develop egg protein powder for baking applications. Commercial baking uses ovalbumin, the main protein in egg whites, extensively in many products, from croissants to donuts. However, constant avian flu outbreaks are disrupting egg production and the supply chain, leading to rising egg prices and instability. The collaboration aims to provide an affordable, price-stable, and more sustainable alternative to traditional egg protein. Christian Sobolta, CSM Ingredients Group Managing Director, shared, “The global market for ovalbumin powder is projected to reach $36 billion by 2032, and PoLoPo presents an opportunity to change the dynamics of this category in a way that benefits both the planet …

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