Eggs are one of the key foods in the human diet, and their proteins are used across a wide range of industries. However, they come with several challenges — including the risk of salmonella, disruptions in supply chains, and the negative environmental impact of large-scale poultry farms.
This could soon change, according to new research from the Technical University of Munich. The team has successfully used precision fermentation techniques to produce egg proteins — a process that relies on genetically engineered microorganisms designed to synthesize specific egg proteins.
The technology offers promising environmental and economic benefits. Fermentation-based production requires far less water and land than traditional poultry farming while eliminating risks associated with avian diseases and variability in raw material quality. As the study’s authors note, control over the microorganisms also allows the creation of purer proteins — free from biological contaminants and potential allergens — which could be especially beneficial for people with allergies.
For the food industry, the main challenges now are scalability and cost. Maintaining sterile bioreactor conditions and ensuring production stability on an industrial scale require significant infrastructure investment. Because the technology is still in its infancy, the necessary production ecosystem must be built almost from scratch. Regulatory uncertainty surrounding genetically modified microorganisms also remains a potential obstacle, as public perception varies widely between countries.
Still, experts emphasize that precision fermentation aligns with a broader trend toward alternative protein sources. Similar processes are already used to produce milk proteins and collagen. If cost and regulatory barriers can be overcome, lab-grown egg proteins could soon find widespread use in baking, food service, and plant-based products — offering a sustainable alternative to traditional eggs while reducing the environmental burden of poultry farming.
