Precision Fermentation Egg Alternatives Market to Grow at 51.5% CAGR, Reaching USD 890 Million by 2031

According to the recent report by QYResearch, the global market for Precision Fermentation Egg Alternatives is witnessing an unprecedented surge, with its market size valued at USD 57.8 million in 2024 and projected to reach USD 890 million by 2031, growing at a robust CAGR of 51.5% during 2025-2031. This growth is fueled by increasing demand for animal-free proteins, functional performance in food processing, and concerns around sustainability and allergen-free products.
Precision fermentation enables the production of egg proteins, such as ovalbumin, using engineered microbes without animal-derived inputs. These alternatives replicate the taste, texture, and performance of conventional eggs in applications like baking, confectionery, beverages, and sauces.
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Leading Companies
The major global players shaping this market include:
• Onego Bio
• OTRO
• The Every Company
• OsomeFood
• ProteinDistillery
Precision Fermentation Egg Protein Product Profiles
1. Onego Bio - Bioalbumen®
• Egg protein powder produced via precision fermentation using Trichoderma reesei fungus, engineered to express ovalbumin (the primary egg white protein).
• Bioidentical to chicken ovalbumin; matches the amino acid sequence of traditional egg protein.
• Protein Content: ≥ 90 g per 100 g powder.
• Environmental Impact: 90% lower than conventional egg production.
• Applications: Baking, snacks, sauces, confectionery, beverages, and meat analogs.
2. The Every Company - OvoProTM
• Functional egg protein substitute with binding, whipping, foaming, and emulsifying abilities.
• GRAS-certified by U.S. FDA; approved for food use in the United States.
• Neutral flavor, transparent, heat- and pH-stable for beverage and sauce applications.
• Certified Vegan, Kosher, Halal, cholesterol-free, antibiotic-free.
• Applications: Bakery, meringues, sauces, protein bars, frozen meals.
3. OTRO - Animal Free Egg White Protein
• Produced via precision fermentation, molecularly identical to natural egg white.
• Targeted at industrial baking clients; high foaming and gelling performance.
• Still in early-stage commercialization; exact nutritional specs undisclosed.
• Applications: Industrial baking, pastries, desserts.
4. OsomeFood - OsomeEgg
• First whole hard-boiled vegan egg, made from fermented mycoprotein and plant ingredients.
• Designed to mimic hard-boiled egg texture, color, and nutrition.
• Shelf Life: 6 months frozen; Form: Ready-to-eat whole egg.
• Applications: Vegan meals, retail packs, salads, lunch kits.
5. ProteinDistillery - Prew:teinTM
• Egg-like protein from upcycled brewer's yeast; high functionality in heat and emulsification.
• Protein Content: 75%+; PDCAAS: 1.0 (ideal score).
• Uses NETZSCH purification tech for protein refinement.
• Applications: Egg replacers, meat analog binding, bakery, and sauces.
Applications
The report categorizes the Precision Fermentation Egg Alternatives market by application into:
• Baking
• Confectionery and Beverages
• Other Food Uses
Types
The market is segmented by product type:
• Ovalbumin
• Other Functional Egg Proteins
Regional Insights
The market is growing globally with North America, Europe, and Asia-Pacific identified as key regions. Notably, the Asia-Pacific region is projected to exhibit substantial growth due to expanding consumer interest in sustainable proteins and a surge in precision fermentation R&D.
Recent Company Developments
The Every Company announced in early 2025 that it expects to achieve profitable unit economics within the year. Their flagship product, Every EggWhite, has already received regulatory clearance in the U.S. and is awaiting approvals in the UK and EU. Meanwhile, Onego Bio secured USD 15.2 million in fresh funding in 2025 to accelerate commercial-scale production of its microbial ovalbumin. Their innovations allow the company to target key bakery and beverage manufacturers looking for high-performance egg substitutes.
Downstream Customers for Precision Fermentation Egg Alternatives
This list includes verified or publicly reported companies that are actively working with or trialing precision fermentation egg protein ingredients such as Bioalbumen® or OvoProTM.
• Grupo Bimbo
• AB InBev / ZX Ventures
• Chantal Guillon
• Pressed Smoothies
• Pulp Culture
• Ingredion
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Key Market Trends in 2025
1. Rapid Growth in Clean Label & Animal Free Demand
In 2025, the clean label ingredient market is projected at approximately USD 57.3 billion, set to grow to USD 212.4 billion by 2035, indicating strong consumer preference for transparent, minimally processed foods. Food and beverage producers are increasingly reformulating products to replace eggs with precision fermented proteins due to expectations of clearer labeling, plant based credentials, and ethical sourcing. These shifts reinforce industry momentum toward alternative egg ingredients that perform functionally without animal derived inputs.
2. Avian Flu-Driven Supply Shocks & Price Volatility
Since 2022, more than 160 million birds have been culled due to HPAI, causing egg supply to fall 15-16 percent below average levels and triggering retail prices up 65% year on year in late 2024 and early 2025. At one point, wholesale egg prices in the U.S. nearly doubled, peaking above USD 8 per dozen, while retail soared close to USD 5 per dozen. These disruptions forced food manufacturers to explore microbial egg proteins, accelerating pilot programs and ingredient trials across baking, beverages, and sauces.
3. Scaling from Pilot to Commercial Production & Investment Surge
Throughout 2024 and early 2025, launch-ready companies transitioned from lab scale to industrial scale. The Good Food Institute reported over USD 651 million in global funding into fermentation based protein companies in 2024, followed by multi million dollar Series A investments (e.g. Vivici receiving USD 33.7 million). Stakeholders including DSM Firmenich and Fonterra are co investing in scale up facilities. These investments are enabling ingredient providers to reach cost parity with conventional egg whites and negotiate commercial contracts with CPG brands.
4. Regulatory Momentum in North America and Europe
Regulatory bodies in the U.S. and EU are moving to streamline approval pathways for microbial egg proteins. Several precision fermented egg proteins, including OvoProTM from The EVERY Company, have received no objection or GRAS letters from the U.S. FDA. In early 2025, the USDA initiated a major policy push involving USD 1 billion to combat avian flu and support bioengineered protein innovation, including vaccine research and regulatory support for novel ingredients. The UK's Food Standards Agency is also expanding infrastructure to assess precision fermentation products.
5. Functional Performance and Sustainability Advantages
Precision fermented egg proteins offer high functional utility - such as whipping, emulsifying, gelling and binding - that meet or exceed conventional egg white performance. Bioalbumen® demonstrates up to 10× yield compared to traditional egg processing, with a powder yield equivalent to 277 eggs per kilogram and a 90% lower environmental footprint. These advantages give food formulators the dual benefit of functionality and sustainability in product innovation.

Chapter Outline:

Chapter 1: Introduces the report scope of the report, executive summary of different market segments (by region, product type, application, etc), including the market size of each market segment, future development potential, and so on. It offers a high-level view of the current state of the market and its likely evolution in the short to mid-term, and long term.
Chapter 2: key insights, key emerging trends, etc.
Chapter 3: Manufacturers competitive analysis, detailed analysis of the product manufacturers competitive landscape, price, sales and revenue market share, latest development plan, merger, and acquisition information, etc.
Chapter 4: Provides profiles of key players, introducing the basic situation of the main companies in the market in detail, including product sales, revenue, price, gross margin, product introduction, recent development, etc.
Chapter 5 & 6: Sales, revenue of the product in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space, and market size of each country in the world.
Chapter 7: Provides the analysis of various market segments by Type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter 8: Provides the analysis of various market segments by Application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter 9: Analysis of industrial chain, including the upstream and downstream of the industry.
Chapter 10: The main points and conclusions of the report.

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