Onego Bio Selects Jefferson County for Flagship Egg Protein Manufacturing Facility
Onego Bio, a leading food ingredient company specializing in egg protein powder through fermentation, has chosen Jefferson County, Wisconsin, as the location for its flagship manufacturing facility. The company’s investment marks a significant milestone for the county, as it becomes the second tenant of the Food and Beverage Innovation Campus. Onego Bio’s decision to set up shop in Jefferson County was formalized with the approval of a $777,000 purchase for 25.9 acres within the campus, which is situated on the south side of the City of Jefferson.
Onego Bio’s Flagship Facility: A Major Step in Egg Protein Production
The new facility will serve as Onego Bio’s primary manufacturing hub for its flagship product, Bioalbumen®. This innovative fermentation-derived egg protein powder offers the same taste, nutrition, and functionality as traditional eggs but comes with added benefits, such as improved cost stability, reliable supply, and a significantly smaller environmental footprint—90% smaller, to be exact.
The Jefferson County site will feature a state-of-the-art facility that combines advanced bioprocessing techniques and large-scale manufacturing capabilities. Once operational, the site is expected to produce an amount of egg protein equivalent to the output of 6 million laying hens, meeting growing demand for sustainable egg protein. The facility is projected to be fully operational by 2028.
Supporting Economic Growth and Environmental Sustainability
Deb Reinbold, President of Thrive Economic Development, praised Onego Bio’s decision to invest in the Food and Beverage Innovation Campus. “Onego Bio’s investment in Jefferson County reflects the strength of our Food and Beverage Innovation Campus and our dedication to fostering cutting-edge companies in the industry,” said Reinbold. “Their decision further solidifies the county as a leading destination for innovative food and beverage manufacturers.”
Michael Luckey, Interim Jefferson County Administrator, also highlighted the importance of Onego Bio’s investment. “Onego Bio’s arrival showcases Jefferson County’s ability to attract forward-thinking global companies that share our dedication to economic growth and environmental stewardship,” said Luckey. “Their presence will create opportunities for collaboration, new jobs, and sustainable development in our community.”
Onego Bio, a leading food ingredient company specializing in egg protein powder through fermentation, has chosen Jefferson County, Wisconsin
Addressing Challenges in the Egg Market and Food Security
Onego Bio’s innovative technology is a response to the ongoing challenges facing the egg market, which has been plagued by supply chain disruptions and price volatility. By producing egg protein outside of the traditional supply chain, Onego Bio offers a scalable, stabilizing solution. Food manufacturers, who consume a third of all eggs produced for industrial use, stand to benefit from a more reliable supply of egg protein.
This innovative approach not only helps stabilize the egg market but also provides a stronger defense against external threats, such as the growing concern of Avian Influenza, which has affected food security and public health across the U.S. By diversifying protein sources, Onego Bio’s technology mitigates the risk of supply shortages and price increases, helping to ensure a consistent and secure food supply.
Commitment to a Resilient, Sustainable Food System
“At Onego Bio, we are committed to building a more resilient, sustainable food system—one that ensures stability for manufacturers, reduces supply chain volatility, and supports long-term food security,” said Maija Itkonen, co-founder and CEO of Onego Bio. “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.”
For Dr. Christopher Landowski, Onego Bio’s co-founder and Chief Technology Officer, the project holds special significance. A world-renowned scientist born and raised in Wisconsin, Landowski’s roots in the state make this development particularly meaningful. “Bringing our first U.S. manufacturing facility to Jefferson County feels deeply personal,” Landowski said. “Wisconsin’s rich history in biotechnology and its innovative spirit make it the perfect place to scale Bioalbumen® and transform the future of food production.”
Growing Food Innovation in Jefferson County
The addition of Onego Bio to the Food and Beverage Innovation Campus further reinforces Jefferson County’s status as a leader in food and beverage manufacturing innovation. The county has already attracted major investments from other industry leaders, such as Kikkoman Corporation. Kikkoman, which broke ground in June on a 240,000-square-foot facility at the campus, will produce soy sauce and related seasonings. In addition, Nestlé Purina, a long-time presence in Jefferson County, recently announced a $195 million expansion of its local facility, underscoring the region’s appeal to food manufacturers.
Onego Bio’s entry into Jefferson County represents a growing trend of food innovation in the region, further positioning the area as a hub for companies seeking to advance sustainable and cutting-edge food technologies.
A Bright Future for Onego Bio and Jefferson County
With the construction of its flagship manufacturing facility in Jefferson County, Onego Bio is poised to play a pivotal role in shaping the future of egg protein production. By providing a sustainable, reliable source of protein, the company is helping to address the challenges facing the food industry while fostering economic growth and environmental stewardship in the region. As the company’s Bioalbumen® technology scales up, it will have far-reaching implications for food security, supply chain stability, and the development of innovative food products that meet the demands of the future.
About Onego Bio
Onego Bio is a food ingredient company on a mission to create a more resilient food system through its product Bioalbumen®—the first non-animal egg protein with an amino acid sequence identical to the natural protein. Made through precision fermentation, Bioalbumen® matches the taste, nutrition, and functionality of the main protein from traditional eggs with an environmental impact around 90% smaller. Its unmatched versatility makes it ideal across a wide range of applications, while providing greater cost and supply stability for food manufacturers. Learn more at www.onego.bio.
