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Clara Foods is making egg white from yeast instead of chickens. This technology is hoped to significantly reduce the cost and time spent raising chickens, procuring eggs and separating the egg whites. The process side-steps diseases associated with egg production such as Avian flu and salmonella.Its supposed to be healthier, since its cholesterol-free, salmonella-free, and less allergens. 

If they can scale this, it would replace the necessity of raising chickens, procuring eggs and then separating the egg whites. That could be attractive to companies that use egg whites in their products such as pasta and condiment brands, apparently they already approached the brand Barilla.

“Our goal is to be in the B2B space as an ingredient since egg whites are used in large proportions in meat substitutes, baked goods like meringues, macarons, angel food cakes, confectionaries, and protein powders and supplements,” Elizondo told TechCrunch.

The plan is to now send batches to potential corporate partners and get orders in place as soon as possible.

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View full profile Lena Asai from London & Tokyo

I study Design (BA) at Goldsmiths, University of London. I am a member of London Biohackspace, the UK’s first community lab, and is interested in exploring the relationship between art, design, and synthetic biology. I am participating in iGEM 2015 in the
Community Labs Track representing London Biohackspace. My team is developing a library of yeast strains for beer brewers. Feel free to drop me a message!

View full profile Jérôme Lutz from Berlin & Munich, Germany

I like to share the great things I discover daily while researching and working in the field of Synthetic Biology.

When I talk to people about it, they often refer to Science Fiction. However, when I send them links to this wiki and they read through those pages, they start understanding that this is real and it's happening right now.