Imagine a microorganism capable of revolutionizing industrial production, unlocking endless possibilities for food innovation, and contributing to a more sustainable future. While this may sound like science fiction, such an organism already exists: Trichoderma reesei .
Onego Bio, a food ingredient company specializing in precision fermentation to produce animal-free egg white protein, has launched a series titled "The Power of Trichoderma Reesei: Building the Future with Fungi." This initiative aims to showcase the full potential of Trichoderma reesei , the microbial platform behind Onego Bio’s flagship product, Bioalbumen®. Through discussions on its scientific advantages, scalability, and practical applications in food manufacturing, the series will highlight the fungus’s transformative role in the food industry.
Trichoderma Reesei: The Unsung Hero of Precision Fermentation
The inaugural workshop, titled "Why Trichoderma Reesei Is the Backbone of Precision Fermentation," is scheduled for December 18, 2025. Dr. Sharief Barends, Research Lead at Leiden University and Head of Fungal Genetics at IFF, alongside Dr. Christopher Landowski, Co-founder and Chief Technology Officer of Onego Bio, will explore the research history, advantages, and industrial applications of Trichoderma reesei , comparing it to other microbial platforms used in precision fermentation. A whitepaper will follow the workshop, offering an in-depth analysis of the fungus’s unique capabilities in protein production.
Series Overview
The event series will cover topics ranging from manufacturing to market economics and food applications:
- Second Workshop (January): Dr. Marshall Bredwell, COO of Perfect Day and former Head of Process and Manufacturing at Novozymes, and Arni Kujala, Head of Manufacturing at Onego Bio, will discuss the scalability of Trichoderma reesei for protein and commodity ingredient production.
- Third Workshop (February): Onego Bio CFO Tom Ferguson and an industry expert will examine the economic and supply chain implications of Trichoderma reesei .
- Fourth Workshop (March): A live cooking demonstration will showcase the functional properties of Bioalbumen®, including its whipping, binding, and emulsifying capabilities, proving its versatility in culinary applications.
Maija Itkonen, Co-founder and CEO of Onego Bio, stated, "This series highlights the core platform behind scalable protein innovation. Trichoderma reesei has powered industries for decades, yet its full potential in food remains untapped. We believe it’s one of the most efficient and underutilized tools in fermentation—now is the time to showcase its role in food."
Why Trichoderma Reesei?
To understand Onego Bio’s choice of Trichoderma reesei , it’s essential to examine its biological traits, industrial history, and potential in food production.
1. Biological Traits
Discovered in the 1940s for its ability to break down cotton fibers, Trichoderma reesei is a filamentous fungus known for:
- Rapid growth: It quickly accumulates biomass, enhancing production efficiency.
- High protein secretion: It efficiently secretes proteins into growth media, simplifying extraction.
- Genetic adaptability: Its genome can be edited to optimize protein yield and functionality.
- Versatile metabolism: It thrives on diverse carbon sources, including agricultural waste.
2. Industrial Legacy
Historically, Trichoderma reesei has been used in:
- Textiles: Its cellulases soften fabrics.
- Paper production: Enzymes reduce chemical bleaching.
- Detergents: It breaks down cellulose-based stains.
- Biofuels: It converts plant biomass into fermentable sugars.
3. Food Applications
In food, Trichoderma reesei enables:
- Animal-free proteins: Bioalbumen® mimics egg white functionality.
- Enzymes: It produces amylases, proteases, and lipases for food processing.
- Functional ingredients: Engineered strains yield prebiotics, antioxidants, and vitamins.
Compared to conventional methods, fungal fermentation offers sustainability, efficiency, and customization.
4. Challenges Ahead
Despite its promise, Trichoderma reesei faces hurdles:
- Consumer acceptance: Public awareness of microbial food production needs improvement.
- Regulatory frameworks: Policies must adapt to ensure safety and quality.
- Cost competitiveness: Scaling production requires further cost reductions.
As technology advances, Trichoderma reesei could redefine sustainable food systems, offering healthier, safer, and eco-friendly alternatives.