Besides artificial eggs, there are artificial egg whites. What can artificial egg whites be used for?

Egg white is the translucent liquid in eggs. Protein is rich in protein and plays an important role in cake and pastry baking. With the rising global consumption of eggs, humanitarian concerns about animal welfare and the growth of the vegetarian market have made it more urgent for the food industry to seek alternatives to eggs. The price of eggs is high, in addition to the development of artificial eggs, artificial chicken protein (Animal-free eggs) has also come.

Clara Foods, a San Francisco-based startup, invested in artificial chicken protein research in 2015 and completed round B financing led by global food raw material supplier Ingredion Incorporated in 2019, with investors including B37, a strategic partner of Grupo Bimbo, the world's largest bakery. These companies are optimistic about the market prospect of artificial chicken protein developed by Clara Foods without the participation of any animals, and the success of financing has enabled Clara Foods to expand its R & D capacity and develop other related products.

Focus on "foam protein" as a substitute for baking eggs

Research and Markets, a market research company, predicts that the global protein market will reach $48.77 billion by 2025. A large part of these proteins are used in pastry baking. At present, Clara Foods has successfully reconstructed 3 of the 80 proteins found in eggs and expects to launch foam proteins that can be used for baking in 2020, which is very suitable for making baked pastries.

The artificial chicken protein developed by Clara Foods uses sugar and yeast as the main raw materials and uses advanced fermentation engineering technology to selectively cultivate perfect yeast strains and produce proteins from them. It can significantly reduce the environmental cost and time required to raise chickens, purchase eggs and separate proteins. It is attractive for companies that use egg whites in products such as baking and pasta. It is understood that B2B will be the main mode of operation of this foam protein.

In addition, Clara Foods can also offer other options on demand, such as pure protein for food or beverages.

Clara Foods and Yi Ruian cooperate to accelerate the Commercial Development of artificial Chicken protein

Clara Foods also announced that it has signed a global cooperation agreement with Irian to develop, market and distribute functional artificial chicken protein products globally to accelerate the commercialization of artificial chicken protein.

Arturo Elizondo, founder and chief executive of Clara Foods, says the partnership with Irian is significant. He believes that Irian has been a global supplier to the food industry for a century and, like Clara Foods, is committed to meeting consumers' unmet demand for animal-free protein.

Joe Light, vice president of global development and ingredient technology at Irian, said that no animal protein is a trend and hopes to provide customers with comprehensive solutions for all kinds of food and beverages.