Onego Bio and Sigma Foods Partner to Advance Egg Protein Innovation and Supply Resilience
Onego Bio, a biotechnology-driven food ingredient company specializing in non-animal egg proteins, has entered into a collaboration agreement with Sigma Foods to explore the performance and commercial potential of Bioalbumen®, an innovative egg protein alternative produced without the use of animals. The partnership represents an important step toward addressing supply chain challenges in the global egg market while accelerating the development of sustainable and functional food ingredients.
At the center of the collaboration is Bioalbumen®, Onego Bio’s flagship ingredient produced through precision fermentation. This technology enables microorganisms to produce proteins that are molecularly identical to those found in eggs, eliminating the need for poultry farming while preserving the same functional and nutritional qualities that food manufacturers rely on. By evaluating the ingredient across a range of food applications, the companies aim to determine how non-animal egg proteins can be integrated into commercial products at scale.
The agreement reflects growing interest across the food industry in alternatives that can reduce dependence on conventional egg production. In recent years, the egg supply chain has faced significant disruptions due to outbreaks of Avian influenza, which have led to mass culling of poultry flocks in multiple regions. These disruptions have resulted in significant price volatility and supply shortages, creating operational challenges for food manufacturers that depend on eggs as a core ingredient in products ranging from baked goods to sauces and ready-to-eat meals.
Through their partnership, Onego Bio and Sigma will focus on evaluating Bioalbumen®’s functional performance in real-world food applications. The companies plan to conduct a series of feasibility assessments, prototype development projects, and application trials designed to determine how the ingredient behaves in commercially relevant formulations. These tests will examine performance in areas such as foaming, binding, emulsification, and texture—properties that are critical to eggs’ role in food production.
Bioalbumen® is designed to replicate the key characteristics of traditional egg protein, providing the same functional and nutritional attributes while offering additional advantages in stability and supply reliability. Because it is produced via fermentation rather than agriculture, the ingredient can be manufactured under controlled conditions, resulting in a shelf-stable product that is less vulnerable to disease outbreaks, seasonal fluctuations, or agricultural constraints.
For food manufacturers, these characteristics could provide a more consistent supply of egg proteins while reducing exposure to price volatility. The shelf-stable nature of the ingredient also simplifies logistics and storage, potentially lowering operational risks in food production environments.
From Sigma’s perspective, the collaboration aligns closely with its broader strategy of strengthening innovation in ingredient sourcing while maintaining high standards for quality, safety, and nutrition. The company views emerging technologies such as fermentation-derived proteins as an important pathway to future-proofing its product portfolio and responding to evolving consumer expectations.
Gregorio De Haene, Chief Technology Officer at Sigma, emphasized that the partnership reflects the company’s commitment to innovation and sustainability across its global operations. According to De Haene, Sigma continues to explore advanced technologies that can enhance both the resilience and environmental footprint of its supply chains.
“At Sigma Foods, we are committed to delivering high-quality products in a sustainable and secure way,” De Haene said. “Our partnership with Onego Bio reflects our ambition to stay ahead of evolving consumer preferences by exploring innovative ingredients like non-animal egg protein. This collaboration allows us to further strengthen our sustainability journey while bringing new, future-forward solutions to the table.”
The project also represents an opportunity for Onego Bio to demonstrate the commercial viability of fermentation-derived egg proteins in large-scale food manufacturing environments. While alternative proteins have gained significant attention in recent years, demonstrating real-world functionality across diverse product categories remains a critical step toward broader industry adoption.
Maija Itkonen, CEO and Co-Founder of Onego Bio, noted that partnerships with major food companies play an essential role in validating new ingredient technologies. By working closely with manufacturers such as Sigma, the company can evaluate how Bioalbumen® performs in practical applications and refine its formulations to meet industry requirements.
“We are excited to collaborate with Sigma, a company that shares our vision for science-based innovation and a resilient food system,” Itkonen said. “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.”
Beyond addressing supply chain challenges, fermentation-derived proteins also offer potential environmental benefits. Traditional egg production requires significant agricultural resources, including feed, land, and water. Precision fermentation, by contrast, can produce proteins with a smaller environmental footprint while eliminating the need for animal agriculture.
As a result, ingredients such as Bioalbumen® may help food companies meet environmental, social, and governance (ESG) goals while maintaining product performance. Many multinational food companies are increasingly seeking ways to reduce emissions, improve resource efficiency, and strengthen supply chain resilience, making fermentation-based ingredients an attractive area of innovation.
Within the framework of the collaboration, Sigma’s research and development teams will work alongside Onego Bio scientists to conduct detailed testing of the ingredient. The goal is to evaluate its potential across a range of product categories where egg proteins traditionally play a crucial role. These may include bakery products, sauces, dressings, and processed foods that rely on eggs for structure, stability, and texture.
Early-stage evaluations conducted by Onego Bio have already demonstrated encouraging results. Initial trials suggest that Bioalbumen® performs competitively with conventional egg proteins in both nutritional composition and functional behavior. These findings have helped lay the groundwork for broader testing within commercial food production environments.
The collaboration also highlights the growing role of biotechnology in shaping the future of food ingredients. Precision fermentation—once primarily associated with pharmaceutical manufacturing—is now being applied to produce a wide range of food proteins, enzymes, and functional ingredients. As production technologies scale and regulatory frameworks evolve, fermentation-derived ingredients are expected to become increasingly prominent within global food supply chains.
In addition to the research collaboration, the partnership will also include educational and demonstration initiatives aimed at showcasing the capabilities of Bioalbumen®. One such initiative will take place in April 2026, when Andrea Nieto, Product Development Manager at Sigma, will join Onego Bio for a live cooking demonstration webinar.
During the session, Nieto and the Onego Bio team will provide an inside look at how Bioalbumen® performs in real product formulations. The demonstration will highlight practical applications of the ingredient while sharing insights from early testing and development work. Participants will be able to observe how the ingredient behaves in different recipes and learn about its potential benefits for food manufacturers.
The webinar will be part of Onego Bio’s ongoing educational program, The Power of Trichoderma reesei, a series focused on explaining the science behind precision fermentation and its role in producing next-generation food ingredients. Trichoderma reesei is the microorganism used by Onego Bio to produce Bioalbumen®, enabling the fermentation process that generates the egg protein without the need for animals.
By combining scientific innovation with practical product demonstrations, the companies aim to provide industry stakeholders with a deeper understanding of how fermentation-derived proteins can be incorporated into existing manufacturing processes.
Ultimately, the collaboration between Onego Bio and Sigma Foods underscores a shared commitment to advancing food innovation while addressing some of the most pressing challenges facing the global food system. As egg supply chains continue to experience volatility due to disease outbreaks and shifting market conditions, technologies such as precision fermentation may play an increasingly important role in ensuring stable and sustainable ingredient supplies.
By exploring the capabilities of Bioalbumen® and evaluating its potential across a variety of food applications, the partnership aims to pave the way for new ingredient solutions that combine performance, sustainability, and reliability—helping manufacturers deliver nutritious, high-quality foods to consumers around the world.
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