Onego Bio, a company specializing in egg protein powder produced through fermentation, is set to become the second tenant at Jefferson County’s Food and Beverage Innovation Campus in Wisconsin. The Jefferson County Board of Supervisors approved the $777,000 acquisition of 25.9 acres within the campus at its December meeting.
This new site will act as Onego Bio’s flagship manufacturing facility, concentrating on Bioalbumen®, a fermentation-derived egg protein powder. Bioalbumen® offers the same taste, nutrition, and functionality as traditional eggs. Additionally, it provides greater cost stability, supply reliability, and maintains a 90% smaller environmental footprint. The facility will combine proven bioprocessing methods and large-scale manufacturing, producing egg protein equivalent to the output of 6 million laying hens. The site aims to be operational by 2028.
“Onego Bio’s investment reflects the strength of our Food and Beverage Innovation Campus,” said Deb Reinbold, President of Thrive Economic Development. “Their presence solidifies our county as a premier destination for innovative food manufacturers.”
Interim Jefferson County Administrator Michael Luckey emphasized its importance. “Onego Bio’s arrival highlights our ability to attract groundbreaking companies committed to economic growth and sustainability,” Luckey noted.
Onego Bio’s technology aims to address a crisis in the egg market by diversifying protein sources for food manufacturers. These manufacturers consume a third of all eggs produced for industrial use, ensuring a reliable supply while reducing price volatility. This development also offers a strong defense against Avian Influenza threats.
The addition of Onego Bio complements other investments, including Kikkoman Corporation’s new facility and Nestlé Purina’s expansion in the county, further enhancing Jefferson County’s position in food and beverage manufacturing.
