Onego Bio

Thanks to MBOLDmn for featuring Onego Bio in the latest #ProteinInnovator series. In this conversation, our CFO, Tom Ferguson, shares our vision for Bioalbumen® and why we believe the future isn't about replacing eggs. It's about giving the food industry a reliable second source of egg protein that will contribute to long-term supply stability. During the event, Tom also pitched Onego Bio in the Protein Innovation Pitch Slam, where we were honored to be selected as the 2025 winner.

Consumers are asking for more protein than ever before. But not all proteins are created equal. When it comes to nutrition, protein quality matters just as much as protein quantity. Factors like digestibility and amino acid composition determine how much nutritional benefit a protein can provide. That's why PDCAAS, the gold standard for protein quality, matters. With a perfect PDCAAS score of 1.0 and all nine essential amino acids, Bioalbumen® delivers the same high-quality protein found in egg whites, alongside the supply and price stability today's food manufacturers need.

What a week at Institute of Food Technologists (IFT) FIRST 2026! We were proud to showcase the exceptional functionality and high-quality protein of Bioalbumen® in so many ways this year: •⁠ ⁠Sampling nougat and Macaron Queen's chocolate and raspberry macarons for attendees at our booth •⁠ ⁠Sharing the science behind how Bioalbumen® delivers the same foam and stability you expect from conventional eggs in one of the most technically demanding applications: meringue, on the Taste of Science stage •⁠ Being selected to present Onego Bio's vision for the future of egg protein in the Startup Arena •⁠ ⁠Arya Suresh Kumar serving as a judge for the IFTSA and Mars Product Development Competition Thank you to everyone who stopped by to connect with our team. It's always inspiring to hear about the challenges you're solving for and the products you're creating, and we're excited to be a part of the solution. 🥣

If you're attending Institute of Food Technologists (IFT) FIRST next week, be sure to stop by the Taste of Science Stage on July 13 at 3:00 PM to hear our Head of Product Development, Halle Redfearn, PhD, share how our non-animal egg protein performs in one of eggs' toughest applications: meringue. 🥣 She'll demonstrate how Bioalbumen® delivers the same foam and stability you expect from conventional eggs, making it easy to create beautifully aerated applications with a more supply-stable egg protein. And because we couldn't talk about light, crisp, melt-in-your-mouth meringues without sharing some, we'll be handing out baked meringue samples right after the presentation. See you then!

We'll be at Institute of Food Technologists (IFT) FIRST this month, and we're looking forward to sharing one of our sweetest lineups yet. Join us in the Startup Pavilion (#ST60) to taste some confectionery favorites where egg protein really works its magic: • Whipped nougat chocolate bars • Macarons • Vanilla meringues If you're exploring more supply-stable protein solutions, stop by and say hello. See you in Chicago! Melissa Torok Halle Redfearn, PhD Arya Suresh Kumar Claire Toy

Heading to the Summer Fancy Food Show this weekend? The Onego Bio team will be meeting with brands, manufacturers, and retailers who are shaping the next generation of foods we love. We understand that bringing a product to market takes more than a great idea. Managing ingredient costs, navigating supply uncertainty, and maintaining product quality at scale are critical challenges for busy and growing food companies. If you're looking for another egg protein option for bakery, sauces, pasta, prepared foods, and more, we'd love to connect. See you in New York! 🍎

Don't just take our word for it. From MasterChef winners to R&D leaders at global food companies, we hear the same thing: Bioalbumen® delivers the functionality they expect from egg protein, and then some. From fluffy pancakes and stable emulsions to airy cakes, chewy noodles, and confectionery applications, our partners have put it to the test. Here’s what they have to say. 

What an inspiring and impactful day at ETI | Emerging Technologies Institute's Emerging Technologies event. A sincere thank you to the teams at ETI and The Good Food Institute for bringing together innovators, researchers, industry leaders, and policymakers to explore how emerging technologies can help build a more resilient and sustainable food system. We were especially honored to have our co-founder and CTO, Christopher Landowski, participate in the panel discussion alongside such a thoughtful group of leaders and experts. Thank you to ETI for the invitation and for creating space for meaningful conversations about the future of food. We were also pleased to connect with representatives from Senator Tammy Baldwin's office, Representative Scott Fitzgerald’s office, Representative Adam Schiff’s office, and Senator Todd Young’s office as we continue important conversations about innovation, food security, and American leadership in biotechnology. And one of the best parts of any event is when attendees have the opportunity to taste foods made with Bioalbumen®. Last week we served delicious macarons created in partnership with Leila Love and our double blueberry muffins. Seeing people experience great-tasting egg protein made through precision fermentation firsthand is always so rewarding! Maille O'Donnell Pepin Tuma Juan B. García Martínez Nathan Dinh Christopher Landowski Justin McRoberts John Muller Nicole Favreau Farhadi Liz Specht, Ph.D. National Defense Industrial Association - (NDIA)

A key topic throughout NRA Show 2026: the growing importance of protein. As consumer expectations evolve — from GLP-1-driven nutrition trends to demand for functional, high-protein foods — chefs, restaurant owners, and food & beverage innovators are looking for ingredients that deliver on nutrition, performance, and reliability. We loved connecting over macarons, specialty mocktails, and thoughtful conversations about the future of foodservice this week. If we missed you (or you missed the samples), we’d still love to connect and share more about Bioalbumen®. #NRAShow #ProteinInnovation #Foodservice #PrecisionFermentation

The ultimate test of egg white functionality? The macaron. 🧁 Anyone who’s baked one knows how precise egg white performance needs to be. Texture. Stability. Structure. Those signature “feet.” Every detail depends on functionality you can rely on. That’s why we’re bringing macarons to #IDDBA2026. Our Commercial Team including Melissa Torok and Kyra Stickford will be in Orlando showcasing how Bioalbumen® performs in real-world applications—from delicate macarons to rich, savory quiches—demonstrating the functionality, consistency, and versatility food manufacturers expect from egg protein. Because food companies need more than innovation. They need reliable supply, stable pricing, and ingredients that work seamlessly in existing formulations. 📍 Visit us at Booth #3341 to taste Bioalbumen® in action. 🤝 Let’s talk about building a more resilient food system—without compromising performance. #PrecisionFermentation #FoodInnovation #FoodTech #BakingScience #FutureOfFood