Apparently this Finnish startup is based on the research reported in the paper "Ovalbumin production using Trichoderma reesei culture and low-carbon energy coul

Apparently this Finnish startup is based on the research reported in the paper "Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin", published in Nature in 2021. The paper is paywalled, so I could not read it. Fun fact from Wikipedia: "Trichoderma reesei isolate QM6a was originally isolated from the Solomon Islands during World War II because of its degradation of canvas and garments of the US army. All strains currently used in biotechnology and basic research were derived from this isolate." EDIT: I have found a preprint for the paywalled Nature article, https://helda.helsinki.fi/bitstream/handle/10138/347276/Article_draft_Tr_OVA_2021_Nature_Food_final.pdf?sequence=1 https://helda.helsinki.fi/bitstream/handle/10138/347276/Arti... I suppose that after the publication of that research paper they have further improved the yield in protein of the Trichoderma culture, which has lead to their startup company. While they have pursued the production of ovalbumin, the main protein of egg white, there are also other research groups who attempt to produce the main protein of milk whey, using other strains of the same fungus.