Cranfield and HyphaPro Test Fungal Route to Ovotransferrin, Egg White’s Iron-Binding Protein

Researchers at Cranfield University in collaboration with Exeter biotech startup HyphaPro are exploring the production of ovotransferrin, an iron-binding protein found in egg whites, through engineered filamentous fungi using precision fermentation. With current supply dependent on hen eggs, the project aims to mitigate vulnerabilities such as bird flu outbreaks and rising costs while fostering sustainable protein production without straining traditional food systems.

The team, led by Dr. Abhishek Baghela and supported by Dr. Carla Cervini, will cultivate specially engineered fungal strains in controlled environments to establish proof-of-concept for the production process, potentially scalable for commercial use. Funded by the National Alternative Protein Innovation Centre (NAPIC), this initiative not only seeks to diversify the production of high-value proteins beyond ovalbumin—typically prioritized in precision-fermented egg proteins—but also aims to advance fungal biotechnology in the alternative protein sector. Dr. Baghela emphasizes the project's potential to innovate the manufacture of functional food ingredients sustainably.