It's time to compare real egg whites versus fakes: lab-made "egg whites" vs the real ones. The fakes are now in protein powders and baked goods sold by Walmart, Target, Amazon, Sprouts, Kroger, etc. They're not required to tell you this is a bioengineered egg white product made from the same yeast that makes synthetic viruses. AI says: "Scientists insert the specific DNA sequence for chicken ovalbumin (the primary protein found in egg whites) into the genome of the Komagataella phaffii yeast." OvoPro (the fake egg whites developed by The EVERY Company) is made using a genetically engineered strain of the methylotrophic yeast [also called Pichia pastoris.] This is the same yeast used to make "viral capsid proteins" [VLP's] to make the immune system respond to, as if it's a real, natural virus. Examples: Hepatitis B, Poliovirus, Norovirus, Enterovirus. These VLPs are assembled in big batches. You're told that every bit of this active yeast gets removed. They promise. As for Omego Bio's "Bioalbumen," they use a fungus - Trichoderma reesei. It's making products like high-protein waffles, fake meat, toilet paper, biofuel, and enzymes that force the last bitter drop of juice from an orange, or oil from an olive, T. reesei also biosynthesizes sugar alcohols to make erythritol - linked to heart attacks, strokes, brain damage...you get the idea. Bioengineering using this yeast is conducted at a huge scale under "GRAS" (Generally Recognized as Safe). Because it's been used so much. But for your safety, ehy not look at it? An egg white contains about 25% of an egg's selenium and other essential trace minerals. Though easily found in US-raised meats, in Brazil nuts, etc, eggs are still the cheapest source. Unless they're not real eggs anymore. Then they're cheap enough to drive farmers out of business. No selenium, sulfur or other trace minerals, present in real eggs, are in these yeast/fungus derived imposters. They must be added. Frankly, good luck on that. And you're not being told that behind a "high protein" label, a stripped-naked fake is hiding. QUOTE from AI: "Because the final protein powder contains no detectable modified DNA from the fermentation microbes, current federal rules do not require a front-of-package "bioengineered" or GMO warning. They typically appear on the back ingredient list as "egg white protein (from fermentation)," Look for "ovalbumin," "OvoPro," or "Bioalbumen". [A J Koby added this info: "Checking the fine-print ingredient panel line by line is currently the only way to confirm whether your food contains farm eggs or precision-fermented yeast protein." ] Imagine trying to shop for safe foods as your frozen food melts in the cart... TARGET. AMAZON. wALMART. SPROUTS. KROGER. As for the yeast and fungus folks, they're working on creating eggyolks now BUT ARE THEY REALLY THE SAME? Lab results can vary, but look at this: the amino acid profiles of a typical fake dried product [see photo] and the real dried product [NIH-labeled] dsld.od.nih.gov/label/205214 Thee 2 versions are not identical. Not even close. These have never been eaten before. Never been inside humans, before they ere created. They look the same, are gooey the same. Stiffen up the same if hydrated and heated. They resemble each other. In the dried form, the claim is that the fake is real "egg white." As based on these lab results, trolls might say it's close enough. But these amino acids interact according to availability. Too much or too little is like messing up a cake recipe. Like forgetting that it needs 2 eggs, not one. Or adding too much salt, or not enough milk. So let's compare real to fake: Amino Acid Profile [Per 100g] L-Leucine: 7.21 g [ fake = 7.18 ] L-Valine: 6.18 g [ fake = 5.93 ] L-Lysine: 5.14 g [ fake = 5.27 ] L-Phenylalanine: 5.23 g [fake = 5.45 ] L-Isoleucine: 5.01 g [ fake = 4.97 ] L-Threonine: 3.73 g [ fake = 3.33 ] xx L-Methionine: 3.19 g [ fake = 3.88 ] xx L-Histidine: 1.86 g [ fake = 1.81 ] L-Tryptophan: 1.25 g [ fake = 1.21 ] L-Glutamic Acid: 10.83 g [ fake = 13.29 ] xx L-Aspartic Acid: 8.31 g [ fake = 7.83 ] xx L-Serine: 5.63 g [ fake = 6.35 ] x L-Alanine: 4.71 g [ fake = 5.78 ] xx L-Arginine: 4.44 g [ fake = 4.41 ] L-Proline: 3.17 g [ fake = 2.79 ] x L-Tyrosine: 3.26 g [ fake = 2.91 ] x Glycine: 2.86 g [ fake = 2.55 ] x L-Cystine: 2.11 g [fake = 1. 28 ] xx The XX's indicate a significant deviation from the standard expected. Heck, I couldn't eat this foreign protein concoction unless trapped at a Motel 6 . If you like to dig deeper, here's more: [REF high glutamic acid level in 'fake' ]: Real egg white is naturally alkaline (basic), whereas an unbuffered synthetic egg white containing high amounts of free glutamic acid will be significantly more acidic, unless ...adjusted with alkaline buffers during formulation. The differences in their chemical environments reveal distinct properties: 1. Real Egg White pH (Naturally Alkaline) Freshly Laid: Real egg white (albumen) starts with a slightly basic pH of 7.6 to 7.9. As it Ages: Real egg white is one of the few foods that naturally increases in alkalinity over time. As carbon dioxide escapes through the shell during storage, its pH rises significantly, reaching anywhere from 9.2 to 9.7. [1, 2, 3] 2. High Glutamic Acid Synthetic Egg White pH (Naturally Acidic) The Acidic Impact: Glutamic acid is an amino acid with an acidic carboxyl side chain. In its unbonded, free form, it acts as an acid. A synthetic formulation packed with free glutamic acid will naturally drive the system toward a lower, acidic pH (often under 5.0 to 6.0) depending on the concentration. [ SO I ASSUME IT's buffered] == Do I consider the 'fake' version as a safe substitute? Its lack of selenium and trace minerals takes it from an NIH "100" nutritional rating to something less perfect. Degrading a basic food item is not progress. ==