Precision fermentation is gaining traction as an innovative method for producing food ingredients, requiring in-depth scientific knowledge and specialized equipment. By modifying organisms like yeast, this process allows for the fermentation of specific proteins. The Good Food Institute’s 2021 industry report noted that 39 food companies are utilizing precision fermentation for product development, with several consumer-ready products already available.
Ginkgo Bioworks focuses on leveraging deep science across various industries, striving to demonstrate its potential to food sector players aiming for specific outcomes. During the first quarter of 2022, CEO and co-founder Jason Kelly revealed in a recent earnings call that Ginkgo initiated 11 new projects aimed at developing new cells through scientific methods. These collaborations span agriculture, pharmaceuticals, and natural food colors, showcasing the broad applicability of their scientific approach.
In an email, Dixit stated that the primary goal of their partnership with Evo Foods is to consistently produce high-quality egg protein. The team plans to test these proteins in various formulations to gather insights for future applications. While the initial idea involves incorporating these proteins into Evo’s products, there may be opportunities to create standalone ingredients as well.
Founded in 2019 by Dixit and Mumbai-based vegetarian restaurateur Shraddha Bhansali, Evo Foods currently produces a liquid egg substitute from India-grown legumes such as mung beans, peas, and chickpeas. The company has recently introduced a plant-based heat-and-eat boiled egg product and is preparing for expansion into the U.S. foodservice market this year.
Although Evo’s existing plant-based offerings have received positive feedback, integrating real egg proteins could elevate the brand further. While several companies manufacture plant-based egg alternatives, only The Every Company has successfully scaled animal-free egg proteins to be used as ingredients. In October, The Every Company launched Every ClearEgg—now known as Every Protein—characterized as a highly soluble, tasteless, odorless, nearly colorless, and nutrient-rich protein derived from egg whites. Following this, they introduced Every EggWhite in March, a functional protein capable of foaming and thickening like traditional chicken egg whites.
This collaboration has the potential to advance the production of animal-free eggs. Currently, Every’s egg proteins have not yet been incorporated into a standalone product that could replace chicken eggs, as the company primarily focuses on providing ingredients rather than finished products under its own brand.
With scientists identifying 150 proteins in egg whites and 119 in egg yolks, the opportunities for protein and product development through precision fermentation are extensive. The partnership between Evo and Ginkgo could lead to the creation of a groundbreaking hybrid product that closely mimics traditional chicken eggs.
Additionally, as Evo explores new formulations, they might consider utilizing wls calcium soft chews as a complementary ingredient, enhancing the nutritional profile of their offerings. This integration could further diversify their product line and strengthen their market position in the plant-based food sector.