By Blake Jackson
A unique biotech project is taking shape in Jefferson County, Wisconsin, where Onego Bio will build its first facility to produce egg white protein using fungus fermentation.
The company uses Trichoderma reesei fungus to ferment corn sugar and generate ovalbumin, the main protein found in egg whites.
Set to open by 2028, the 130,000-square-foot plant will supply protein equivalent to the output of 6 million egg-laying hens annually. Onego Bio says this method uses less land, water, and energy, offering a sustainable alternative for food manufacturers.
Onego Bio’s egg protein product is not intended to replace eggs but to serve as a backup during shortages. “These days, when there’s avian flu or something [else] happening to the chickens, there are not enough eggs available. So we’re trying to buffer the supply of the egg that is needed for food manufacturing,” said Christopher Landowski, co-founder and CTO.
The powdered protein will be used in food items like mayonnaise, pasta, baked goods, and candy. The leftover fungus can be reused in pet food or sustainable packaging materials.
The Wisconsin Farmers Union welcomed the project’s economic benefits but urged transparency in labeling. “Transparency and fair labeling are critical to maintaining trust in our food system and ensuring a level playing field for family farmers,” said Tommy Enright.
Landowski, originally from Wisconsin, said the state’s skilled workforce, corn supply, and strong food manufacturing history made it ideal. Jefferson County’s Food and Beverage Innovation Campus and state tax incentives further supported the choice.
This project connects modern biotech with traditional food systems and marks a personal milestone for Landowski, who studied biotechnology in Madison and now brings innovation back to his home state.
Photo Credit: gettyimages-chubarovy
Categories: Wisconsin, Business