Novel precision fermentation process to produce animal-free bioidentical ovalbumin

Informazioni relative al progetto

Bioalbumen

ID dell’accordo di sovvenzione: 101188965

DOI

10.3030/101188965

Data della firma CE 25 Novembre 2024

Data di avvio 1 Gennaio 2025

Data di completamento 31 Dicembre 2026

Finanziato da

• The European Innovation Council (EIC)

Costo totale

Nessun dato

Contributo UE

€ 2 499 999,00

Coordinato da

ONEGO BIO LTD
Finland

Periodic Reporting for period 1 - Bioalbumen (Novel precision fermentation process to produce animal-free bioidentical ovalbumin)

Periodo di rendicontazione: 2025-01-01 al 2025-12-31

Sintesi del contesto e degli obiettivi generali del progetto

Eggs are a critically important commodity in the global food system due to functional and nutritional properties; yet the egg market and supply chains are in a constant crisis mode due to many fragility causing factors such as avian flu cage-free requirements and salmonella. Onego Bio makes it possible to manufacture egg protein entirely outside the poultry supply chain. We have developed a highly scalable precision fermentation process using the patented Trichoderma reesei fermentation-based production to produce animal-free ovalbumin. We aim to produce bioidentical egg protein with cost parity and 87% lower CO2 emissions compared to traditional animal-derived eggs. Ovalbumin is the most important egg protein, responsible for the essential ingredient performance. This single protein ovalbumin can solve all current challenges in the egg market and supply chain. Our product, Bioalbumen provides the nutritional and functional upsides of egg protein, without the environmental, ethical and safety-related drawbacks. Our manufacturing method stabilises the food supply chain and increases food security.
The project’s core objective is to develop and commercialize Onego’s egg white protein that meets the highest standards of functionality, taste, and safety for the food industry. The project activities include both commercial and technical development. The commercial activities are targeted to support Onego’s market, regulatory and customer work and position, while the technical activities include product development and research to scale and optimize the production process.

Lavoro eseguito dall’inizio del progetto fino alla fine del periodo coperto dalla relazione e principali risultati finora ottenuti

During the first 12 months, Onego has made significant technical and scientific progress, both related to strain engineering and process development. Onego Bio achieved a key milestone by developing a T. reesei strain capable of producing ≥20 g/L ovalbumin.
Pilot‑scale work advanced with upstream optimisation (media composition, feeding strategies, induction conditions) and downstream development (filtration, washing etc.), supported by expanded high‑throughput screening capacity.
In parallel, the Onego team has performed background strain comparisons, reduced protease and lipase activities through targeted deletions, and began eliminating unwanted secreted proteins to improve purity and downstream efficiency. These steps supported the rise in product purity and prepared the foundation for industrial‑scale optimisation.

Progressi oltre lo stato dell’arte e potenziale impatto previsto (incluso l’impatto socioeconomico e le implicazioni sociali più ampie del progetto fino ad ora)

Key needs for future: For the US market, we have regulatory approval and thus further commercialization will require financing for scaling up the production. For the EU market, regulatory approval is under preparatory work.
Key needs for the future: Access to biomanufacturing suitable for precision fermentation food products. This requires large bioreactors and suitable downstream processing equipment and facilities. Not many places in Europe have appropriate facilities for this work. Enabling that requires large CapEx investments to purchase and setup. Access and market competition are needed to achieve the availability of low-cost manufacturing. We are working in a food commodity field, which requires relatively low cost production.