Imagine eggs without chickens – where the primary components come not from farms but from microorganisms cultivated in laboratories. This vision could transform the food industry, and Onego Bio is making it reality through its innovative use of Trichoderma reesei fungi.
Power of Trichoderma: A Four-Part Revelation
The Finnish biotech company recently announced "The Power of Trichoderma reesei: Building the Future with Fungi," a series of events running from December 2025 through March 2026 that will showcase its precision fermentation technology for producing animal-free egg white protein (Bioalbumen®).
Event 1: The Science Behind the Fungus (December 18, 2025)
Featuring Dr. Sharief Barends from Leiden University and IFF alongside Onego Bio CTO Dr. Christopher Landowski, this session will explore Trichoderma's research history and industrial applications. A technical white paper will follow.
Event 2: Scaling Protein Production (January 2026)
Perfect Day COO Dr. Marshall Bredwell and Onego Bio's Arni Kujala will discuss large-scale manufacturing advantages of the Trichoderma platform.
Event 3: Market Economics (February 2026)
Onego Bio CFO Tom Ferguson will analyze the supply chain implications and commercial potential of fungal proteins.
Event 4: Culinary Demonstration (March 2026)
Chefs will showcase Bioalbumen®'s functional properties in whipping, binding and emulsifying – proving its parity with conventional egg whites.
Why Trichoderma Reigns Supreme
Onego Bio selected this filamentous fungus for several key advantages:
- High-yield protein production converting sugars efficiently
- Genetic malleability for tailored protein engineering
- Proven safety record in food applications
- Adaptability to diverse growth conditions
- Scalability in industrial fermentation
Bioalbumen®: Disrupting the Egg Market
The fungal-derived protein matches conventional egg white functionality while offering:
- Sustainability: 90% lower land/water use than poultry farming
- Safety: Eliminates salmonella risks and avian flu concerns
- Customization: Tunable functional properties
- Consistency: Unaffected by seasonal variations
Strategic Implications
The series represents a calculated effort to position Onego Bio as an industry leader while advancing the entire precision fermentation sector. Key objectives include:
- Educating stakeholders across the value chain
- Facilitating technical collaboration
- Influencing regulatory frameworks
- Accelerating commercial adoption
Market Potential and Challenges
The global egg protein market, valued at $1.3 billion in 2023, presents significant opportunity for sustainable alternatives. However, consumer acceptance and regulatory hurdles remain key challenges for widespread adoption of fungal-derived proteins.
Onego Bio's initiative comes as the alternative protein sector grows at 12.4% CAGR, with precision fermentation emerging as a key technology for replicating animal-derived ingredients without livestock.