There’s a new way to produce the critical proteins in egg whites—essential in myriad food and pharmaceutical products. A common fungus can be engineered to contain a specific gene found in chickens, and actually be instructed to churn out ovalbumin, a key ingredient in egg whites. This process results in up to 55% less greenhouse gas emissions than egg whites, largely because of the reduced land conversion and production costs of feeding and housing chickens.
www.anthropocenemagazine.org/2022/01/egg-white-protein-is-ubiquitous-in-foods-and-pharmaceuticals-what-if-we-replaced-it-with-fungus/?utm_source=rss&utm_medium=rss&utm_campaign=egg-white-protein-is-ubiquitous-in-foods-and-pharmaceuticals-what-if-we-replaced-it-with-fungus
Jarvio, et. al. “Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin.” Nature Food
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