FDA issues a 'no questions' letter on the safety of Onego Bio's fermented egg-white protein

Onego Bio/Bioalbumen

The FDA raised no questions about Onego Bio's conclusion that Bioalbumen, ovalbumin made by the fungus Trichoderma reesei, is generally recognised as safe. That clears it for US use as a protein source and for foaming, gelling and binding in foods such as baked goods, pasta, drinks and desserts.

• Approved levels: 3–35 g of ovalbumin per 100 g of product
• Company figures: 90% protein; 1 kg of powder equals 277 egg whites
• Its Wisconsin plant, due in 2028, is to match the output of 6 million laying hens