Scientists at the Future Sustainable Food Systems research group at the University of Helsinki, together with the VTT Technical Research Center of Finland, have developed a fungi-based egg white alternative.
The food tech researchers created ovalbumin—egg white protein—in powder form using the fungus Trichoderma reesei ('Tr-OVA'), which is suitable for large-scale industrial production. Scientists already use Tr-OVA in the production of self-healing concrete, industrial enzymes, and stonewashed jeans.
The novel method would eliminate the risk of salmonella and antibiotic exposure, as well as reduce the estimated 1.6 million tons of egg protein consumed each year.
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