Finland: Thanks to cellular agriculture, egg whites are produced without chicken

Cellular agriculture provides a very important perspective for producing more sustainable egg white protein. Using cellular agriculture to produce egg white protein could be the key to reducing the environmental impact of an ingredient crucial to the food industry. The study, led by a research team at the University of Helsinki and the VTT Technical Research Center in Finland, states that egg white production through cellular agriculture can reduce the negative impact on the planet. The research states that ovalbumin produced by the fungus may have the potential to alleviate some of the environmental burden associated with chicken egg white production. This can be done with low-carbon energy sources, especially in production. Chicken egg white is a widely used ingredient in the food industry because of the high-quality protein it contains. Annual consumption of egg protein reaches millions of tons. This market is expected to expand further in the coming years. The increasing ...