Congrats on the launch—the pitch is certainly super exciting.
Approximately all AI-bio tools are worryingly dual use, with significant implications for biosecurity and pandemic risk. Have you thought about dual use risks from your work and ways to mitigate that?
I’m also curious about applications where we don’t want less watery egg whites; we just want a more flavorful liquid than water.
This morning I made these flourless fudge cookies (for Passover) using spiced wine reduction + EVERY egg white powder for the egg whites. While the flavor was only-okay (wine reduction concentrated too much tannin flavor), structurally it worked quite well.