Scientific and technological challenges of recombinant egg protein production.

ABSTRACT: Eggs are among the most widely consumed and versatile animal-derived foods and are valued for their exceptional nutritional and functional properties. However, conventional egg production is associated with significant environmental, ethical, and health concerns, increasing the global consumer demand for sustainable animal protein. To address these challenges, recombinant egg protein production through precision fermentation has emerged as a promising alternative. Yet, this alternative production path is still in its infancy, and current efforts in research have not yet led to a widespread adoption of recombinant egg protein. This review provides an overview of the bioprocesses used to produce recombinant egg proteins, highlighting their nutritional, bio-functional, and techno-functional s

SUBMITTER: Beck F 

PROVIDER: S-EPMC12224593 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature