Not just yeast, but micro algae can also be used to produce proteins very similar to egg white proteins.
https://www.foodnavigator.com/Articl...g-white-market
https://www.fumiingredients.com/
95% less CO2 produced compared with true egg white...
The interesting its that they didn't needed to make genetic alterations to the algae's DNA.
The big question are: 1-What is the potencial price when it reachers high scale production? Could it compete with real egg white?
2-Will it be easier or cheaper than the production made by genetic altered yeast?