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Finnish Scientists develop first fungi-based egg white
Plant-based Dairy & Egg
Jan 10, 2022
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Plant-based Dairy & Egg

Plant-based Dairy & Egg

Jan 10, 2022

Finnish Scientists develop first fungi-based egg white

Industry news

  • 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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