Precision fermentation can answer to the performance, affordability, and sustainability requirements of a sustainable food system – but only with the right technology. While there are also other companies exploring and even launching animal-free products, Onego Bio is the only company of its kind to use a patented Trichoderma reesei technology to produce ovalbumin, the main protein in egg white.

In this presentation, Onego Bio’s co-founder and Chief Technology Officer, Christopher Landowski, will share how his biotech company has cracked the code in producing bioidentical egg proteins that provide the same functionality and nutrition without the environmental, ethical and safety-related concerns of eggs from chickens. In the session you will learn why fungal-based precision fermentation is a cost-effective way to produce egg proteins and what makes Trichoderma reesei an unique production organism.

Chris is the mastermind behind Onego Bio’s technology and prior to co-founding the company, he spent 15 years developing breakthrough precision fermentation platforms at VTT Technical Research Centre of Finland. He has extensive experience in recombinant protein production and translating this knowledge to enable commercial scale production of animal-free proteins.