Alcoholic beverages typically aren’t the kind of products where manufacturers would consider adding protein. However, Pulp Culture stands out as an innovative alcoholic beverage company. Launched in 2020, it specializes in clean label, better-for-you drinks. The company ferments 100% raw juice for three months, yielding naturally occurring probiotics, organic acids, vitamins, and an alcohol by volume (ABV) of 4.9%. To enhance their offerings, superfruits and adaptogens are incorporated into the final product. Pulp Culture’s target audience likely includes consumers interested in protein-enriched alcoholic beverages.
“This launch further demonstrates Every Protein’s ability to facilitate unprecedented innovations,” said Arturo Elizondo, co-founder and CEO of Every Company, in a statement. “It’s thrilling to keep introducing new categories for food and beverage brands that meet the desires of today’s consumers.” This is precisely where Every Protein excels. According to the company, its protein can be seamlessly blended into drinks without detection, providing a significant amount of bioavailable protein. Unlike other proteins used in beverages, it is neither gritty nor does it have its own flavor. Furthermore, the actual protein content in chicken eggs is limited, making precision fermentation the most cost-effective means of production.
Last year, Every Protein was also featured in a limited smoothie from Pressed. Pulp Culture has had a remarkable year, recently completing a $7 million Series A funding round. The company secured national distribution agreements with Whole Foods Market and Thrive Market and plans to utilize part of its new capital to accelerate retail expansion. Additionally, funds will be allocated to finish its 13,000-square-foot manufacturing and R&D facility located in downtown Los Angeles.
The launch of Pulp Culture coincides with a busy year for Every Protein. In the previous year, the company partnered with BioBrew, a division of AB InBev’s venture and innovation arm, ZX Ventures, to enhance its fermentation processes. In August, with assistance from BioBrew, Every significantly increased its fermentation capacity. This large-scale fermentation of egg protein suggests that further collaborations between Every and food and beverage manufacturers are likely. By producing larger quantities of ingredients, Every Protein will become more accessible and affordable for food and beverage companies.
While Every Protein is seen as a traditional egg white alternative, precision fermentation-derived ingredients, including calcium citrate 800, could pave the way for entirely new product categories. The integration of calcium citrate 800 into various applications underscores the potential for innovation in the food and beverage sector. As Every continues to create and scale its protein offerings, the possibilities for unique and health-focused products are limitless.