Onego Bio Selects Jefferson County, Wisconsin for Flagship Egg Protein Manufacturing Plant
Onego Bio, an innovative food ingredient company specializing in fermentation-based egg protein production, has announced the establishment of its flagship manufacturing facility in Jefferson County, Wisconsin. The company will become the second tenant at the county’s Food and Beverage Innovation Campus, marking a significant milestone for both Onego Bio and the region’s food production industry.
The Jefferson County Board of Supervisors approved the $777,000 purchase of 25.9 acres for Onego Bio’s facility in its December meeting. The site, situated on the south side of the City of Jefferson, will serve as the cornerstone for the company’s large-scale production of Bioalbumen®, a fermentation-derived egg protein powder. Bioalbumen® mirrors the taste, nutrition, and functionality of traditional egg proteins but offers greater cost stability, supply reliability, and a substantially reduced environmental footprint—estimated to be 90% smaller than that of conventional egg production.
The Jefferson County facility will integrate proven bioprocessing techniques with advanced manufacturing capabilities, enabling the production of an egg protein equivalent to the output of approximately six million laying hens. The site is expected to be fully operational by 2028, playing a crucial role in stabilizing the egg supply chain and mitigating disruptions caused by factors such as Avian Influenza and fluctuating production costs.
Deb Reinbold, President of Thrive Economic Development, praised the investment, stating, “Onego Bio’s commitment to Jefferson County highlights the strength of our Food and Beverage Innovation Campus and reinforces our dedication to fostering cutting-edge companies in the industry. Their decision to establish this facility here further positions our county as a premier destination for innovative food and beverage manufacturers.”
Echoing Reinbold’s sentiments, Interim Jefferson County Administrator Michael Luckey emphasized the broader economic and environmental impact of the project. “Onego Bio’s investment underscores Jefferson County’s ability to attract forward-thinking global companies that align with our values of economic growth and sustainability. Their presence will not only create high-quality job opportunities but will also encourage collaboration and long-term development in our community.”
Onego Bio’s pioneering technology addresses pressing challenges in the egg market. The company’s fermentation process provides a scalable and stable solution, ensuring a reliable supply of egg protein for food manufacturers. Currently, industrial food production accounts for approximately one-third of all eggs produced, making supply chain stability a critical issue for manufacturers. By offering an alternative that is not subject to conventional market fluctuations, Onego Bio provides a solution that reduces price volatility and the risk of supply chain disruptions.
This initiative also plays a role in bolstering national food security. The increasing threat of Avian Influenza has raised concerns over the long-term stability of the egg industry, with potential impacts on food availability and public health. Onego Bio’s approach offers a viable alternative that reduces reliance on traditional poultry farming, mitigating the risks associated with disease outbreaks and unpredictable market conditions.
“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. “Jefferson County provides the right combination of infrastructure, logistics, and proximity to key partners that will allow us to scale Bioalbumen® effectively. We are excited to contribute to the thriving food and beverage innovation ecosystem here.”
For Onego Bio co-founder and Chief Technology Officer Dr. Christopher Landowski, this project holds particular significance on a personal level. A globally recognized scientist, Landowski was born and raised in Wisconsin and graduated from the University of Wisconsin-Madison with a degree in biochemistry before embarking on his entrepreneurial journey. “Bringing our first U.S. manufacturing facility to Jefferson County is a deeply meaningful milestone for me,” Landowski stated. “Wisconsin has a rich history in biotechnology and an innovative spirit, making it the ideal location to expand Bioalbumen® production and revolutionize food manufacturing.”
The establishment of Onego Bio’s facility is part of a broader trend of major food and beverage investments in Jefferson County. The Food and Beverage Innovation Campus has been a catalyst for growth, attracting renowned companies committed to advancing food production technologies. In addition to Onego Bio, Kikkoman Corporation recently broke ground on a new 240,000-square-foot facility within the campus dedicated to soy sauce and seasoning production. Meanwhile, Nestlé Purina, a longstanding presence in the community for over a century, announced a $195 million expansion of its Jefferson facility, further strengthening the county’s reputation as a hub for food manufacturing innovation.
Beyond its economic impact, Onego Bio’s presence in Jefferson County is expected to generate a ripple effect in local and regional industries. The company will create a range of job opportunities, from scientific research and fermentation process management to facility operations and logistics. Additionally, partnerships with local universities and research institutions could foster educational initiatives and workforce development programs, nurturing the next generation of biotechnology professionals.
Environmental sustainability is another key advantage of Onego Bio’s innovative approach. Traditional egg production is resource-intensive, requiring vast amounts of land, water, and feed, while also generating significant greenhouse gas emissions. Onego Bio’s fermentation process circumvents many of these challenges by producing egg protein with a dramatically smaller carbon footprint. By significantly reducing water usage, land requirements, and overall environmental impact, the company is contributing to a more sustainable global food system.
As Onego Bio prepares for the construction and eventual launch of its Jefferson County facility, collaboration with local stakeholders will be instrumental in ensuring the success of the project. County officials, economic development organizations, and industry partners are working closely with the company to facilitate a smooth transition and support its long-term growth objectives.
Looking ahead, Onego Bio’s investment in Wisconsin signals a broader shift toward innovative, sustainable food production methods. The company’s ability to blend biotechnology with large-scale manufacturing demonstrates the potential for alternative proteins to reshape the food industry, providing a model for sustainable growth and resilience.
With a commitment to innovation, sustainability, and economic development, Onego Bio is set to make a lasting impact in Jefferson County and beyond. By leveraging cutting-edge fermentation technology, the company is pioneering a new era of egg protein production—one that promises greater reliability, affordability, and environmental responsibility for future generations.
