Can Lab-Made Eggs Fix Our Fragile Food Chain?

Startup brings animal-free egg proteins to U.S. stores, reshaping food production

10 Nov 2025

A US food technology startup developing animal-free egg proteins has raised $55mn in new funding to expand production and bring its products to major retailers, beginning with Walmart.

The company uses precision fermentation, a process in which microorganisms are programmed to produce proteins identical to those found in eggs. The resulting ingredients replicate the binding, foaming and whipping functions of conventional eggs without involving poultry.

“The past two years have shown just how fragile our food system is,” said chief executive Arturo Elizondo. “We’re building something more stable and more sustainable.”

The funding round will be used to scale fermentation capacity and strengthen partnerships with leading food manufacturers. Analysts view the move as a step towards commercialising a technology once confined to small-scale trials, potentially offering food producers a reliable and environmentally friendly alternative to animal-derived proteins.

Egg supply chains have faced repeated disruptions from avian flu outbreaks and feed shortages, highlighting the need for diversified sources of protein. The startup’s approach could help mitigate such volatility by decoupling production from livestock farming.

However, technical and economic hurdles remain. Industrial fermentation systems must be precisely managed to ensure consistent quality, while food companies will need to adapt recipes to integrate the new proteins effectively. Achieving price parity with traditional eggs will depend on further efficiency gains.

Despite these challenges, the technology is gaining traction as consumer and corporate demand for sustainable ingredients increases. The company’s expansion marks a broader shift in food production, as biotechnology firms seek to create a more resilient and climate-conscious supply chain.