Onego Bio, Zen Waffles form partnership to advance high-protein breakfast
Under the agreement, Onego Bio will supply its Bioalbumen® ingredient for Zen Waffles to incorporate into its product line.
USA – Food ingredient company Onego Bio has entered into a commercial partnership with Brooklyn-based Zen Waffles to supply Bioalbumen®, its precision-fermented non-animal egg protein, for use in Zen Waffles’ high-protein products.
The agreement marks another step in Onego Bio’s commercial expansion in the US food market and places its egg protein technology in the growing high-protein breakfast and convenience food segment.
Zen Waffles has built its brand around convenient, protein-focused waffles designed to combine nutrition, taste and ease of preparation.
The company sells directly to consumers across all 50 US states and has expanded distribution through grocery stores, fitness centres, and speciality retailers.
Its product range includes classic, chocolate chip, blueberry, coconut and white chocolate strawberry varieties.
Bioalbumen is produced through precision fermentation using the filamentous fungus Trichoderma reesei.
Onego Bio describes the ingredient as a non-animal source of ovalbumin, the main protein in egg white, designed to provide the taste, nutritional characteristics and functionality associated with conventional egg protein.
The company says the ingredient can deliver functions important to bakery products, including structure, texture and browning.
For Zen Waffles, the partnership adds a protein ingredient that supports the brand’s focus on high-protein foods. Existing Zen Waffles products include cottage cheese, eggs, egg whites, almond flour and casein protein.
The agreement comes as protein increasingly moves from specialist sports nutrition into mainstream foods, including breakfast products and baked goods.
Onego Bio, citing Euromonitor International, said US retail sales of high-protein packaged foods reached nearly US$24 billion in 2025, up 25% from 2021.
High-protein baked goods also grew significantly during the same period.
Onego Bio said Bioalbumen has an environmental impact around 90% smaller than conventional egg protein, based on the company’s cited research.
The technology is therefore positioned not only as a protein source but also as an alternative approach to supplying egg functionality without relying on animal production.
The partnership strengthens Onego Bio’s presence in commercial food applications while giving Zen Waffles access to an emerging precision-fermented ingredient.
As consumer demand shifts toward convenient foods that combine high protein, functionality, and sustainability, the collaboration highlights the growing role of fermentation-derived ingredients in mainstream bakery and breakfast products.
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