Multinational food company Sigma Foods has entered a collaboration with Onego Bio to evaluate Bioalbumen, a non-animal egg protein produced through precision fermentation.
The partnership will assess the functionality and commercial viability of the ingredient as an alternative to traditional eggs. The companies will conduct feasibility assessments, develop prototypes, and run application trials in commercially relevant food products.
The collaboration addresses current challenges in the egg supply chain, including price volatility and disruptions from avian flu outbreaks. Bioalbumen offers a shelf-stable, animal-free option designed to match the functional, nutritional, and sensory characteristics of conventional eggs while providing supply chain stability for manufacturers.
“Our partnership with Onego Bio reflects our ambition to stay ahead of evolving consumer preferences by exploring innovative ingredients like non-animal egg protein,” said Gregorio De Haene, Chief Technology Officer at Sigma Foods.
Early evaluations of Bioalbumen have shown promising results in nutrition and performance compared to animal-based alternatives. The ingredient is produced using precision fermentation technology.
“Bioalbumen is a powerful tool to support ESG goals for global food manufacturers and strengthen product stability at a time when the egg industry is increasingly vulnerable to disease outbreaks and pricing volatility,” said Maija Itkonen, CEO and Co-Founder of Onego Bio.
The partnership aligns with Sigma’s broader sustainability strategy and commitment to science-based innovation. The collaboration represents an effort to explore novel ingredient solutions while maintaining food quality and safety standards.
Both companies aim to advance food innovation and develop alternatives that support long-term supply chain resilience.
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- Source: https://worldbiomarketinsights.com/onego-bio-and-sigma-collaborate-on-egg-protein-innovation/
