Egg Protein Onego Bio Selects Jefferson County, Wisconsin for Flagship Egg Protein Production Facility
Onego Bio, a pioneering food ingredient company specializing in fermentation-derived egg protein, has selected Jefferson County, Wisconsin, as the site for its flagship manufacturing facility. This decision marks a significant step in the company’s expansion and highlights Jefferson County’s growing reputation as a hub for food and beverage innovation. Egg Protein The company will become the second tenant at the county’s Food and Beverage Innovation Campus, securing a 25.9-acre parcel for $777,000. This purchase was approved by the Jefferson County Board of Supervisors during its December meeting.
The upcoming Jefferson facility will serve as Onego Bio’s primary site for producing Bioalbumen®, a revolutionary egg protein powder created through fermentation. Designed to match traditional eggs in taste, nutrition, and functionality, Bioalbumen® offers significant advantages, including enhanced cost stability, reliable supply, and a vastly reduced environmental impact—90% smaller than conventional egg production. The facility will integrate advanced bioprocessing techniques and large-scale manufacturing capabilities, ultimately producing an egg protein equivalent to the output of six million laying hens. Operations are expected to commence by 2028.
Deb Reinbold, President of Thrive Economic Development, emphasized the significance of Onego Bio’s investment in the region. “Onego Bio’s investment in Jefferson County reflects the strength of our Food and Beverage Innovation Campus and our dedication to fostering cutting-edge companies in the industry,” said Reinbold. “Their decision further solidifies the county as a leading destination for innovative food and beverage manufacturers.”
Michael Luckey, Interim Jefferson County Administrator, echoed this sentiment, highlighting the economic and environmental benefits of the investment. “Onego Bio’s arrival showcases Jefferson County’s ability to attract forward-thinking global companies that share our dedication to economic growth and environmental stewardship,” Luckey stated. “Their presence will create opportunities for collaboration, new jobs, and sustainable development in our community.”
Onego Bio’s fermentation technology presents a scalable and sustainable alternative to traditional egg production, offering a much-needed solution to challenges facing the egg industry. Egg ProteinThe global egg supply chain has been increasingly vulnerable to disruptions caused by Avian Influenza, price volatility, and supply shortages.Egg Protein By producing real egg protein outside the conventional agricultural framework, Onego Bio aims to provide food manufacturers with a reliable and cost-effective ingredient. With nearly a third of all eggs produced being utilized by the food industry for industrial use, the company’s technology has the potential to create a more stable supply chain while simultaneously improving food security and reducing environmental strain.
Maija Itkonen, co-founder and CEO of Onego Bio, highlighted the company’s vision for the future of food production. “At Onego Bio, we are committed to building a more resilient, sustainable food system—one that ensures stability for manufacturers, reduces supply chain volatility, and supports long-term food security,” Itkonen explained. “This region offers the right combination of infrastructure, logistics, and proximity to key partners to help us scale Bioalbumen® and bring its benefits to more customers. We’re thrilled to join this thriving hub of food and beverage innovation.”
For co-founder and Chief Technology Officer Dr. Christopher Landowski, the Jefferson County facility represents a meaningful homecoming. Egg Protein Born and raised in Wisconsin, Landowski is a highly respected scientist who earned his biochemistry degree from the University of Wisconsin-Madison before co-founding Onego Bio. “Bringing our first U.S. manufacturing facility to Jefferson County feels deeply personal,” Landowski said. “Wisconsin’s rich history in biotechnology and its innovative spirit make it the perfect place to scale Bioalbumen® and transform the future of food production.”
Onego Bio’s decision to establish operations in Jefferson County aligns with broader trends in food technology and sustainability. Egg Protein The addition of their facility to the Food and Beverage Innovation (FAB) Campus comes amid other major investments in the region’s food industry. Companies such as Kikkoman Corporation and Nestlé Purina have recently expanded their presence in Jefferson County, reinforcing its status as a premier location for food and beverage manufacturing. In June, Kikkoman broke ground on a new 240,000-square-foot facility within the campus, where it will produce soy sauce and related seasonings. Meanwhile, Nestlé Purina, a long-standing member of the local business community, announced a $195 million expansion of its Jefferson facility, further cementing the county’s economic vitality.
Beyond its economic impact, Onego Bio’s facility represents a shift toward more sustainable and ethical food production practices. Traditional egg farming requires substantial land, water, and feed resources, contributing to deforestation, greenhouse gas emissions, and biodiversity loss. Additionally, the egg industry faces challenges related to animal welfare and disease outbreaks. By leveraging precision fermentation, Onego Bio can produce high-quality egg protein with a fraction of the environmental footprint, reducing dependence on factory farming and mitigating the risks associated with conventional poultry production.
The broader food industry is increasingly embracing alternative proteins and fermentation-based solutions to address global food security challenges. Onego Bio’s innovative approach positions it at the forefront of this movement, with its Bioalbumen® technology offering food manufacturers a stable, cost-effective, and sustainable protein source. As consumers become more conscious of the environmental and ethical implications of their food choices, companies that adopt forward-thinking solutions like Bioalbumen® will likely gain a competitive edge in the marketplace.
As Onego Bio prepares to break ground in Jefferson County, the company remains focused on scaling its production capabilities and refining its technology. The journey toward full-scale operations will involve collaboration with local partners, investment in workforce development, and continuous innovation in bioprocessing techniques. Once operational, the facility is expected to generate new job opportunities and contribute to the region’s growing reputation as a center for food and beverage innovation.
With sustainability, innovation, and economic growth at the heart of its mission, Onego Bio’s presence in Jefferson County signals an exciting new chapter for both the company and the local community. As food technology continues to evolve, investments like this pave the way for a more resilient, efficient, and environmentally friendly food system. The Jefferson facility will not only enhance Onego Bio’s production capabilities but also serve as a model for the future of sustainable food manufacturing in the United States.
