They made EGGS without chickens 🥚🌱 #food #science #news #foodtech #biotech #sustainability

Are you ready to bake with animal-free eggs? Food tech startups and researchers are utilizing precision fermentation to brew ovalbumin, the primary functional protein found in egg whites. By inserting the genetic sequence for egg protein into microbial hosts like Trichoderma reesei and feeding them in bioreactors, scientists can produce molecularly identical egg whites. This process mimics the exact foaming and binding properties of traditional eggs while drastically reducing land use, water consumption, and greenhouse gas emissions. Are you baking with farm eggs or precision-fermented ovalbumin? 🥚🌱👇 #food #science #news #foodtech #biotech #sustainability

​📚 Scientific References:

​Järviö, N., Maljanen, N., Kobayashi, Y., Ryynänen, T., & Tuomisto, H. L. (2021). Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived protein. Nature Food, 2(12), 1005-1013. https://doi.org/10.1038/s43016-021-00418-2
​Abstract Check: This peer-reviewed article in Nature Food verifies the use of cellular agriculture and precision fermentation to produce ovalbumin without chickens. The study details the biochemical equivalence of the microbially produced protein to traditional egg whites and documents the significant reduction in land use requirements and overall global warming potential when utilizing this technology.

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