Onego Bio
We produce Bioalbumen®- non-animal egg protein made from fermentation.
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Overview
Onego Bio is a food ingredient company on a mission to create a more resilient food system through
its product Bioalbumen®—the first non-animal egg protein with an amino acid sequence identical to the natural protein. Made through precision fermentation, Bioalbumen® matches the taste, nutrition, and functionality of the main protein from traditional eggs with an environmental impact ~90% smaller. Its unmatched versatility makes it ideal across a wide range of applications while providing greater cost and supply stability for food manufacturers.
Bioalbumen® is ovalbumin, the main protein in egg whites, and is produced using the fungus Trichoderma reesei, which was discovered in the Solomon Islands during World War II. The production technology came out of research at VTT Technical Research Centre in Finland, where scientists learned to program the fungus to produce egg protein, and the company was spun out of VTT in 2022. Compared with traditional eggs, the company reports 95% less land use, 72% lower greenhouse gas emissions and 89% less water use.
Onego Bio is a Finnish-U.S. company with teams in Helsinki, Finland and San Diego, California, where its U.S. commercial headquarters includes a test kitchen and quality lab facilities. Applications for the ingredient include baked goods such as cookies and cakes, and the company offers samples and partnerships to food manufacturers.
Funding rounds
Disclosed funding: $30.1M across 13 rounds. Latest: Grant, 2 Oct 2025.
8 rounds have an undisclosed amount, not included in the total.
| Date | Type | Amount |
|---|---|---|
| 2 Oct 2025 | Grant | Not disclosed |
Office locations
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Latest videos from Onego Bio on YouTube
The Power of Trichoderma reesei: Live Bioalbumen® Cooking Demo with Sigma Foods
Strengthening Food System Resilience Through Ecosystem Building
Scaling Up With Confidence – Trichoderma reesei in Industrial Protein Production
Why Trichoderma reesei Is Precision Fermentation’s Quiet Workhorse
Recent posts from the Onego Bio blog
- Big or small, food manufacturers have an essential and incredibly difficult job: making the foods people love…
and rely on every day. Along the way, they have to manage costs, supply, quality, consistency, and countless other variables.
- The best proof is in the kitchen.
It’s great to hear directly from chefs not only how well our non-animal egg protein works, but how quickly they want to find new ways to use it. From pavlovas like these to soufflés, macarons and cakes, Bioalbumen® continues to prove it's versatility.