Onego Bio

Onego Bio is hiring 🇺🇸 Do you want to drive positive change in the food industry with a company that produces the perfect egg protein using industry-leading technology, and superb colleagues who are top experts in their field? If so, Onego Bio might be just the place for you. Our US team is seeking a results-driven Customer Engagement Manager to support our business growth through strategic lead generation, market analysis, and customer engagement. This role requires a mix of analytical skills, creativity, and customer savviness to identify new opportunities and help position our product in the evolving food ingredient landscape. You can read the full job description here: https://lnkd.in/dJRpj88C We're excited to hear from you - apply to this role latest by 25 April 2025 23:59 (US/Pacific). #OnegoBio #hiring #Bioalbumen® #sustainable #foodingredients

Join our Chief Financial Officer, Tom Ferguson, tomorrow, March 14th, at Future Food-Tech San Francisco, where he’ll join industry leaders Steven Gamo, M Eng, Nick Jackowetz, PhD, and Raffael Wohlgensinger to discuss how we can tackle the biggest challenges in scaling fermentation-enabled alternative proteins. We hope to see you there! #OnegoBio #Bioalbumen® #FutureFoodTech McWin Capital Partners, Hydrosome Labs LLC, Formo

We’re thrilled to announce that Onego Bio will be building our flagship manufacturing facility at the Food and Beverage Innovation Campus in Jefferson County, WI. This site will be the foundation for scaling Bioalbumen®, our precision-fermented egg protein, with the capacity to produce the equivalent of 6 million laying hens–offering a more stable, reliable, and scalable supply of egg protein for food manufacturers. “This region offers the right combination of infrastructure, logistics, and proximity to key partners to help us scale Bioalbumen® and bring its benefits to more customers. We’re thrilled to join this thriving hub of food and beverage innovation.” said our Co-founder and CEO Maija Itkonen. For Christopher Landowski, our Co-founder & CTO, this is also a homecoming–returning to his roots in Wisconsin, where his passion for science and food innovation began. Read more: https://lnkd.in/dTi4-3pX #OnegoBio #scaleup #Bioalbumen®

We’re excited to be at #FutureFoodTech San Fransisco this week, showcasing Bioalbumen®, our precision-fermented egg protein, in action! 🧁 Visit our booth to talk eggs – and take the ultimate taste test! Do you think you can you tell the difference between a cupcake made with traditional egg white and one made with Bioalbumen®? 🎤 Catch our CFO, Tom Ferguson, on the "Future-Proofing Fermentation Through Advanced Technology & Diversified Pipelines" panel on Friday at 1:40pm. 🥞Join us at the Live Kitchen Demo on Thursday from 10:30–11:00am, where we’ll be flipping up extra fluffy pancakes made with Bioalbumen®. If you’re attending, come say hello, grab a cupcake or a pancake, and let’s talk about the future of eggs 🥚 #Bioalbumen® #FoodInnovation #PrecisionFermentation

What a week #ExpoWest! We served over 1,000 cupcakes, connected with industry leaders on the future of egg protein, and celebrated International Women’s Day with a community that inspires us and fuels what we do every day. From the booth to the show floor, one thing was clear – food manufacturers are looking for real, scalable solutions to build a more resilient supply chain. We’re excited to keep those conversations going. Missed us at the show? We's still love to connect. 💌 #OnegoBio #Bioalbumen® #sustainable #foodingredients

Visit Onego Bio at Booth #8821 to discover Bioalbumen®—a real egg protein powder made through fermentation. It delivers the same taste, nutrition, and functionality as traditional eggs, but with greater cost stability and supply reliability. Stop by for a taste and see how Bioalbumen® can help future-proof your egg supply! #ExpoWest #Bioalbumen #FutureOfFood #FoodInnovation

Meet the team going to #ExpoWest this week! Swipe left to hear what they're most looking forward to and be sure to stop by booth #8821 to say hello 👋 Paavo Salminen, Melissa Torok, Maija Itkonen, Ella Ukkonen, Halle Redfearn, Alexandra Griffin #OnegoBio #Bioalbumen® #sustainable #foodingredients Natural Products Expo

We think the best way to appreciate Bioalbumen® is to taste it for yourself. Join us at #ExpoWest and see if you can tell the difference between a cupcake made with Bioalbumen®, our precision-fermented egg protein, and one made with traditional eggs. Eggs are a cornerstone of baking, and Bioalbumen® delivers the same functionality, high-quality protein, and neutral flavor—just made differently. Swing by booth #8821 in the Hot Products section to take the challenge and learn how we’re bringing a functional, cost-stable egg protein to the table. See you at #ExpoWest! #OnegoBio #Bioalbumen® #sustainable #foodingredients Natural Products Expo

We're heading to #ExpoWest next week and are ready to talk about the future of egg protein! Where to find us: Booth #8821 in the Hot Products section When: March 5-7, 2025 Let's connect: If you’ll be in Anaheim, come chat with our team Maija Itkonen, Paavo Salminen, Melissa Torok, Ella Ukkonen, Halle Redfearn, and Alexandra Griffin! Leave a comment if you’ll be there, or send us a message if you'd like to set up a meeting. See you there! ☀️ #OnegoBio #Bioalbumen® #sustainable #foodingredients Natural Products Expo

We’re heading to BakingTech this week, and we’ve got a challenge for you! Stop by booth #619 to put your taste buds to the test—will you be able to tell which cookie is made with Bioalbumen®? Bioalbumen® is our animal-free egg protein, delivering the same taste, texture, and functionality as traditional eggs—with greater cost and supply stability. Think you can tell the difference? Come take the challenge and see for yourself! See you at BakingTech! #BakingTECH2025 #OnegoBio #Bioalbumen® #sustainable #foodingredients American Society of Baking