For decades, the food industry has grappled with the challenges of egg production—volatile supply chains, fluctuating prices, and ethical concerns over animal welfare. Now, a breakthrough in biotechnology promises to deliver all the functional benefits of egg protein without relying on animals, using a surprising ally: a humble fungus called Trichoderma reesei .
Unlocking the Potential of a Microbial Powerhouse
Finnish food-tech company Onego Bio has launched an ambitious educational series titled "Decoding Trichoderma reesei: Building the Future with Fungi," aiming to showcase this microorganism's untapped potential. The fungus serves as the microbial platform behind Onego Bio's Bioalbumen® , a precision-fermented egg white protein alternative.
"Trichoderma reesei has been an unsung hero in industrial biotechnology for years, but its applications in food remain largely unexplored," said Maija Itkonen, co-founder and CEO of Onego Bio. "We believe it's one of the most efficient yet underutilized tools in the fermentation toolbox."
A Four-Part Exploration of Fungal Innovation
The series kicks off on December 18, 2025, with a deep dive into T. reesei's scientific merits. Dr. Sharief Barends, a fungal genetics expert from IFF, and Dr. Christopher Landowski, Onego Bio's CTO, will examine:
- The organism's 70-year history in industrial applications
- Its superior protein secretion capabilities compared to yeast or bacteria
- Genetic malleability for tailored protein production
Subsequent events will explore practical dimensions:
January: Scaling Production
Perfect Day's COO Dr. Marshall Bredwell and Onego Bio's manufacturing lead Arni Kujala will discuss large-scale fermentation strategies to meet growing demand for sustainable proteins.
February: Supply Chain Resilience
Onego Bio CFO Tom Ferguson will analyze how fungal fermentation can create more stable protein supply chains amid global economic uncertainties.
March: Culinary Applications
A live cooking demonstration will showcase Bioalbumen®'s functional properties—whipping, binding, and emulsifying—proving its viability as a direct replacement for egg whites.
Why Trichoderma Stands Out
Unlike conventional microbial hosts like E. coli or Saccharomyces cerevisiae, T. reesei offers unique advantages:
- High-yield secretion: Proteins are excreted extracellularly, simplifying purification
- Robust growth: Thrives in varied conditions with minimal nutrient requirements
- GRAS status: Recognized as safe by regulatory agencies worldwide
The technology represents a paradigm shift in protein production. By feeding fungi simple sugars in fermentation tanks, companies can produce ovalbumin—the primary protein in egg whites—with significantly lower environmental impact than poultry farming.
The Road Ahead
As the food industry seeks solutions to feed a growing population sustainably, microbial fermentation platforms like Onego Bio's could play a pivotal role. The company's educational initiative reflects a broader mission to foster transparency and collaboration in alternative protein development.
With regulatory approvals already secured in several markets, Bioalbumen® may soon appear in products ranging from bakery items to protein supplements—offering consumers a cholesterol-free, animal-free alternative that performs identically to conventional egg whites.