Scientists may have inadvertently addressed the age-old causality dilemma – “Which came first: the chicken or the egg?” – by using genetic modification to remove the chicken (and egg laying) from egg production, thereby rendering the question obsolete. Goodbye hard-boiled eggs. Goodbye deviled eggs. Goodbye decorated egg hunts. 

The effort to create egg proteins using genetically modified microorganisms (i.e., synbio) began in the mid-teens with the founding of Clara Foods, which later rebranded as the Every Company in 2021. As scientists continued to push the envelope, other techniques, such as molecular farming (i.e., the genetic modification of plants to produce novel proteins), have been developed.

Some of these egg proteins are intended to replace eggs as a stand-alone product (e.g., scrambled eggs or beaten egg whites), but most are intended to replace eggs in packaged foods ranging from baked goods to plant-based meat analogs.

We first alerted you to the use of biotechnology to create egg white proteins in a 2021 New GMO Alert. Since that time, refinements have been made, patents have been awarded, developers have exited stealth mode, and new processes have gained traction. Here are some updates.

Every Company

As noted above, the Every Company (Every) was founded in 2014 as Clara Foods. Headquartered in the San Francisco Bay area, the company’s goal from the outset was to create synbio egg protein.

Currently, Every has three egg protein products: 

• Every Protein, which is a “near-invisible” powder that mimics a glycoprotein found in egg white and is intended to be used to boost the protein content of beverages and food products in which visual clarity is important. (This product is a rebranding of the company’s ClearEgg product.)
• Every EggWhite, which contains a combination of egg proteins, including ovalbumin, and is intended to be used as a substitute for egg white in applications such as whipping.
• Every Egg, which is designed to be used as a liquid whole-egg replacement and thus contains not only egg proteins but also “plant-based oils,” fiber, and water. However, the developer is quick to point out that this product does not contain many of the other proteins and nutrients present in chicken eggs (e.g., choline, lutein, iron, selenium and B vitamins).

Earlier this year, in February, Every noted that the company would begin "onboarding" its first multinational partners in 2024 prior to launching into food service. Then in May, the company announced that it had created a strategic partnership with Unilever, specifically its Vegetarian Butcher brand, which specializes in meat analogs that are available both at retail and in food service. The latter planned to use Every’s ovalbumin as a replacement for methylcellulose in its meat analog products. However, Unilever recently announced that it was selling the Vegetarian Butcher brand. Thus, the status of that partnership going forward is unclear.

Every had previously partnered with Grupo Nutresa of Colombia, which also planned to use its Every EggWhite product in meat analogs.

In September, Every reported that it had been granted a patent for its recombinant ovalbumin. The patent addresses a wide range of product types, including baked goods, binders in meat and meat analogs, whipped cream, ice cream, meringues, and as stand-alone egg products. Despite the fact that products that feature Every’s ovalbumin as an ingredient must include an egg allergen warning, the company was able to get its products Vegan Society certified.

PoLoPo

The Israeli developer PoLoPo is using molecular farming via genetically modified potatoes to create its egg protein. The potatoes are engineered using the company’s proprietary SuperAA platform, which converts “starches and other metabolites” into proteins. Egg protein (in the form of ovalbumin powder) is PoLoPo’s first product. The protein is expressed in the tuber and then extracted and dried upon harvest. The company hopes to ultimately produce a range of proteins using this technology.

In May, PoLoPo submitted details of its genetically modified potato to USDA for a Regulatory Status Review (RSR). The outcome could open the door for the modified potatoes to be grown in the US by the company’s partners, as well as by local growers.

In October, PoLoPo signed a memorandum of understanding with CSM Ingredients with the goal of developing applications of the former’s genetically engineered ovalbumin power in baked goods. Ovalbumin is used extensively in baked goods as a texturizer and thickener and to increase product shelf life. 

In 2013, PoLoPo had an original pre-seed round of funding that brought in $1.75 million. It is now seeking investors for seed funding, which it plans to use to initiate production in the US and create commercial agreements. 

Onego Bio

Founded in 2022, Onego Bio (Onego) is a Finnish biotechnology startup that creates synbio egg protein (ovalbumin) using a genetically modified fungus. The company has commercial operations in San Diego and in April, announced that it had raised $40 million in a Series A funding round. Then later in July, Onego announced that it had received $15.2 million in funding from the European Innovation Council Accelerator program.

Onego’s goal is to market B2B, targeting manufacturers that could potentially use its egg protein in baked goods, confectionery, snacks, sauces, pasta and meat analog products. To achieve that goal, Onego is reportedly hoping to self-declare as Generally Recognized as Safe (GRAS) by the end of 2024 and plans to submit its findings to the FDA in 2025. The company is also planning to complete a Novel Foods submission to the European Food Safety Authority (EFSA) for entrance into the EU market. 

The Non-GMO Project’s Standard defines all crops and products developed using biotechnology, including new gene-editing techniques, as GMOs. We share this information to further one of the Project’s primary goals of creating greater transparency in the supply chain, ensuring you have the information you need to make the best choices for you, your brand, and your family. 

Please note that the information herein is for general informational purposes only and is based on the linked sources above.

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