Summary Ovalbumin, also known as albumin or OVA, is the most abundant protein found in egg white, accounting for approximately 54% of its total protein content. This versatile glycoprotein has ...

Food-tech business The EVERY Company recently secured a patent for ovalbumin produced via precision fermentation, which has potential to introduce a “new class of product applications,” and ...

PoLoPo's ovalbumin powder whips, gels and binds just like animal-based egg proteins, making them ideal for bakery applications, Sapir-Mir pointed out. Alt-proteins are often more expensive than ...

Ovalbumin constitutes over 54% of the protein in an egg white and is the chief protein largely responsible for the egg’s foaming, binding, gelling, and nutritive properties across the myriad ...

Israel-based PoLoPo is leveraging molecular farming technology to remove animals – notably hens – from the protein equation. We ask the start-up about its plans to express egg protein from the humble ...

EVERY Secures Foundational Patent for Ovalbumin Produced via Precision Fermentation Patent covers the dominant protein in eggs — ovalbumin — in wide-ranging ingredient compositions ...

We’ve been able to create the first animal-free ovalbumin protein (the main protein found in egg whites), through precision fermentation.

Animal-free egg protein is coming from a biotech firm that's building its first plant in Wisconsin, no chickens or eggs needed.

There's a mysterious connection between our skin and our guts, specifically when it comes to food allergies. For reasons ...

Onego Bio claims Bioalbumen is “bioidentical” to ovalbumin, which is the major protein in chicken egg white.

“Ovalbumin is the protein behind Every’s egg white replacement as a B2B ingredient in dozens of the toughest applications,” said Arturo Elizondo, co-founder and chief executive officer of ...