Biotechnology could provide an environmentally more sustainable alternative to egg white protein production

Source: Science Daily

Egg white is one of the most important protein ingredients for the food industry. The first assessment of the environmental impact of egg white protein — ovalbumin — production by fungus Trichoderma reesei shows that the ovalbumin produced by precision fermentation reduced land use requirements by almost 90 per cent and greenhouse gases by 31–55 per cent compared to the production of its chicken-based counterpart.