Our unique advantage at Onego Bio is using a well-known production system with proven performance as Trichoderma reesei has been used in the industrial enzyme business for decades to produce large product volumes at very low costs - we’re now just changing the protein that is produced to benefit the food industry. There are so many different proteins in egg whites, but we have managed to find the one protein that provides all the functionalities of egg whites in cooking, and this superstar is called Bioalbumen®. This protein is unlike anything else available; even though a lot of efforts are being made in the world at the moment to make all kinds of alternative animal proteins, no one has succeeded in doing so on this scale. That’s why I think Bioalbumen® is what makes Onego so unique. And what Onego is aiming for is something groundbreaking, exceptional and a first in the world. That's what makes Onego very unique at the moment.

What’s also exciting, is that through our purification process, our ingredient works much better than conventional egg white. There is a lot of variation in the quality of eggs, but our Bioalbumen® is much more consistent because we can produce it under well-controlled conditions and thus produce the same quality product every time.  

I really enjoy working at Onego and building something completely new, but that is based on existing technology. I have previously worked in designing and building an enzyme production plant where this similar production process has been implemented on a very large scale, and now we will do the same at Onego. Scaling to an industrial level is challenging but rewarding, and we are just starting to unlock our ingredient’s potential in the food industry. Projects like this are fascinating because it’s kind of like walking in a dark forest and trying to find your way out – and you always do.