EGG PROTEIN WITHOUT CHICKEN!

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We are very happy to announce that as part of a governmental SBIR program Novel Food Challenge researchers working at our fermentation lab realized in a feasibility study the successful overexpression of the chicken ovalbumin gene in a fungus with GRAS status with a very high protein production capacity. The amounts were twenty times higher than currently published data in other bacterial or yeast systems. This opens up the path towards a commercial process within coming 5 years.