Allergy-Reduced Egg Project: Towards a Future Where Everyone Can Enjoy Eggs
Kewpie, Hiroshima University, Sagamihara Hospital Clinical Research Center and PtBio
Food & Agriculture
Sustainable procurement of food resources
-
Hen's egg allergy occurs when the body's immune system (specifically IgE antibodies) reacts to proteins present in eggs
-
In Japan, hen's egg allergy is the most prevalent food allergy
-
Among egg allergens, only ovomucoid (OVM) remains stable after heat treatment, making it a persistent challenge
-
While plant-based egg alternatives exist, they often fall short in replicating the authentic flavor and unique properties of eggs
-
This is why we're pioneering the development of OVM-free eggs, also known as allergy-reduced eggs
Understanding Hen's Egg Allergy
-
These are eggs produced by chickens that have had the ovomucoid gene selectively removed using PtBio's genome editing technology
-
Our research has confirmed that this genetic modification has no adverse effects on chicken growth and development
-
Through heat treatment, we can eliminate residual allergens while maintaining a taste and properties similar to conventional eggs
-
These eggs have potential applications in various egg-based food products, opening up new possibilities for those with egg allergies
-
We're currently validating the safety of processed foods using allergy-reduced eggs through rigorous serum tests and clinical trials with egg-allergic patients
What Are Allergy-Reduced Eggs?
Allergy-Reduced Eggs vs. Conventional Eggs
Our Project Implementation
This is a pioneering global initiative, shifting the paradigm from "avoiding eggs" to "consuming eggs safely".
-
Breeding and developing chicken strains that produce allergy-reduced eggs
-
Creating innovative processed foods using allergy-reduced eggs
-
Conducting comprehensive safety trials for allergy-reduced eggs
-
Implementing large-scale demonstration tests of production and processing facilities for allergy-reduced eggs
-
Formulating strategic commercialization and branding plans
-
We're proud to announce that this project has been selected for the SBIR Phase 3: Ministry of Agriculture, Forestry and Fisheries of Japan's Small Business Innovation Research Promotion Project
Exciting Product Examples Using Allergy-Reduced Eggs
-
Our goal is to provide a wide range of egg-based food products that can be enjoyed by individuals with egg allergies and their families, catering to various occasions and preferences
Egg for All: Our Vision
-
By introducing allergy-reduced eggs to society, we're contributing to the realization of "Egg for All" - a world where everyone can share a single dining table, regardless of allergy status
A Message to Our Stakeholders
-
PtBio is actively seeking partners who share our vision of creating an allergy barrier-free world. We warmly welcome collaboration opportunities with companies, research institutions, and healthcare professionals who resonate with our mission. Together, we can make a significant impact on the lives of millions affected by egg allergies.
