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 consu...

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Bibliographic Details
Published in:	BMC Biotechnology
Main Authors:	Franziska Beck, Philipp Noll, Ute Schweiggert-Weisz, Marius Henkel
Format:	Article
Language:	English
Published:	BMC 2025-07-01
Subjects:	Precision fermentation Alternative protein Recombinant food protein Functional protein Microbial food biotechnology Recombinant egg protein
Online Access:	https://doi.org/10.1186/s12896-025-01002-3

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