Out of cluck: Scientists create egg whites using fungus in the lab as an “environmentally sustainable” alternative to farming chickens

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'Ovalbumin produced using the fungus Trichoderma reesei (Tr-OVA) could become a sustainable replacement for chicken egg white protein powder,' say scientists who conducted the research at the University of Helsinki together with VTT Technical Research Centre of Finland. The product could be used as an egg white replacement in bakery and dairy industries.

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