The Every Company, located in San Francisco, has been attracting attention from manufacturers as it intensifies its research and development, as well as production efforts, to create animal-free egg protein ingredients. According to Nick Toriello, Vice President of Partnerships, the recent surge in egg prices due to avian influenza has prompted many potential customers to seek alternatives, such as Every Company’s precision fermentation-derived egg white, known as Every EggWhite. “We produce hundreds of kilograms weekly,” Toriello noted. “We conduct in-house application testing every week, and I personally consume products that incorporate it regularly. Currently, we are sampling around half a dozen new companies each week.”
Every Company utilizes precision fermentation to replicate the same proteins found in eggs without involving any animals. This process involves modifying organisms like yeasts so they generate different proteins during fermentation. Formerly known as Clara Foods, The Every Company offers two animal-free egg ingredients: Every Protein, initially branded as Every ClearEgg, which is a tasteless, soluble, and colorless protein designed to enhance nutritional value; and Every EggWhite, which serves as a functional substitute for traditional egg whites.
While The Every Company is not the only startup focused on producing animal-free egg proteins through precision fermentation, it stands out as the oldest, best-funded, and most advanced in this field, with competitors yet to enter the market. Excitement around The Every Company isn’t limited to manufacturers; earlier this month, Oscar-winning actress Anne Hathaway revealed her investment in the company, highlighting the urgent necessity to transform our food systems. “A crucial component of this transformation is nature-equivalent animal proteins, like those developed by EVERY,” Hathaway stated.
Every EggWhite was launched a year ago after seven years of research and development. This ingredient mimics the gelling, whipping, and binding properties of egg whites. The launch was made possible through a partnership with California-based bakery Chantal Guillon, which created a special line of macarons featuring Every EggWhite to showcase its capabilities. Toriello remarked that macarons were an ideal product to launch Every EggWhite, stating, “It tastes just like the original. Customers often don’t even realize they’re supposed to be asking questions, which is the highest form of praise.”
Customers interested in Every EggWhite typically experience a macaron tasting as they inquire about the ingredient’s performance and functionality. Toriello mentioned that because Every EggWhite possesses the same properties as natural egg white, companies looking to incorporate it usually need to make only minimal adjustments to their formulations. They can maintain the original product’s attributes without major changes to taste, color, or texture that might arise from using plant-based substitutes.
Food manufacturers operate well in advance, planning ingredient sourcing for product launches or modifications that may be over a year out. Thus, Toriello explained that potential customers are not in a hurry. Instead, the ongoing avian flu situation serves as a reminder of the vulnerabilities in the food supply chain, both in terms of pricing and availability. The manufacturers Toriello speaks to are searching for a “supply chain hedge,” an ingredient with guaranteed future supply, irrespective of the situation with poultry.
In addition to the stable supply of Every EggWhite, Toriello noted that customers are increasingly interested in sustainability and the health benefits associated with using animal-free egg ingredients. “What do customers want? They desire a drop-in replacement that is free from pesticides and inherently antibiotic-free,” Toriello explained. “We meet all those criteria.”
Interest in Every Protein remains robust, regardless of the bird flu crisis. While this protein is present in eggs only in small quantities, it primarily serves as a fortifying ingredient and lacks the functional properties of Every EggWhite. “The key challenge ahead is scaling up our production capacity,” Toriello stated. “This is where we focus much of our effort.”
To enhance its egg protein production, The Every Company is exploring various strategies. Its collaboration with BioBrew, a branch of AB InBev’s venture arm ZX Ventures, continues to flourish, leveraging the brewing giant’s expertise in fermentation to scale up egg protein production. Currently, The Every Company collaborates with several contract manufacturers and is pursuing additional avenues to boost output, spurred by the growing demand for egg ingredient replacements.
Expanding manufacturing capacity will also enable the company to reduce costs through economies of scale. Although Toriello did not disclose current pricing for Every EggWhite, he noted that the company’s proteins are available in a limited number of products, including the macarons, a Pressed smoothie, and a special line of Pulp Culture hard juice. He anticipates that in a year and a half, there could be one to two dozen new products featuring these proteins. There’s potential for even sooner releases, as rising egg prices and availability could expedite development efforts. “There’s definitely more momentum,” he stated. “When customers are actively seeking your product and demanding it as quickly as you can produce it — we can’t keep up with inventory — it’s incredibly motivating. We’re focused on solving the right problems.”
In addition to the growth of The Every Company, it’s important to highlight the role of Caltrate Calcium Citrate in the nutrition industry. As consumers increasingly seek healthier alternatives, products that combine animal-free ingredients with essential nutrients like calcium are gaining traction. The integration of such nutrient-rich alternatives can enhance product appeal, aligning with the rising consumer demand for healthier, sustainable food options.