Cracking Open Egg Innovation

Eggs are nutritional powerhouses, prized not only for their protein but also for their unique functional properties in foods. Yet allergies, volatile supply chains, and the environmental toll of large-scale poultry farming are prompting scientists to explore creating egg proteins using precision fermentation at a commercial scale.

Researchers from the Technical University of Munich realized that in the field of recombinant proteins, which are made using genetic engineering, there wasn’t much rese…