The Every Company, located in San Francisco, has been gaining traction among manufacturers as it enhances its R&D and production efforts to develop animal-free egg protein ingredients. According to Vice President of Partnerships Nick Toriello, the recent surge in egg prices, largely attributed to the bird flu, has led many potential customers to seek alternatives, including Every Company’s precision fermentation-derived egg white, known as Every EggWhite. “We produce hundreds of kilograms weekly,” Toriello mentioned. “We conduct in-house application testing every week, and I personally consume products that incorporate it regularly. Currently, we are sampling about six new companies each week.”
At The Every Company, precision fermentation replicates the proteins found in eggs without involving animals. This process involves modifying organisms like yeasts to produce distinct 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 soluble, tasteless, and colorless protein adding nutritional value; and Every EggWhite, serving as a functional substitute for traditional egg whites.
While The Every Company is not the only startup focusing on animal-free egg proteins via precision fermentation, it stands out as the oldest, best-funded, and most advanced in this sector. Other companies have yet to bring their products to market. Excitement about The Every Company extends beyond manufacturers; recently, Oscar-winning actress Anne Hathaway announced an undisclosed investment in the firm. “The urgency to transform our food system has never been more apparent,” Hathaway stated in a press release. “A crucial part of the solution lies in nature-equivalent animal proteins, like those developed by EVERY.”
Every EggWhite was launched a year ago after seven years of research and development. The ingredient mimics the gelling, whipping, and binding properties of real egg whites. The launch was facilitated through a collaboration with Chantal Guillon, a California bakery that created a special line of macarons featuring Every EggWhite, showcasing its capabilities.
Toriello noted that macarons were an ideal way to introduce Every EggWhite. “The taste is indistinguishable from the original,” he said. “When consumers can’t tell the difference, that’s the highest praise.” Potential customers often experience a macaron tasting while inquiring about the performance and functionality of Every EggWhite.
Because Every EggWhite shares the same properties as traditional egg whites, companies interested in the ingredient generally only require minimal reformulation. This allows them to maintain their original product without significant alterations to taste, color, or texture that might accompany using plant-based substitutes. Given that food manufacturers plan well in advance—often more than a year ahead for product launches—the ongoing avian flu situation serves as a persistent reminder of the fragility of the food supply chain. Toriello explained that potential customers are seeking a “supply chain hedge”—an ingredient that ensures future availability, irrespective of bird-related issues.
In addition to the consistent supply of Every EggWhite, Toriello highlighted that customers are increasingly concerned about sustainability and the health benefits of using animal-free egg ingredients. “Customers desire a drop-in replacement devoid of pesticides and inherently antibiotic-free options,” he stated. “We meet all these criteria.” Interest in Every Protein remains strong, independent of the bird flu crisis, as this ingredient exists in only trace amounts in eggs and is primarily used for fortification.
“The most significant challenge ahead is expanding our capacity,” Toriello remarked. “This is where we focus much of our efforts.” The company is actively exploring various avenues to boost its egg protein production. Its collaboration with BioBrew, a division of AB InBev’s venture arm ZX Ventures, continues to advance. BioBrew’s expertise in alcohol fermentation is assisting The Every Company in achieving similar scalability for its egg proteins.
Currently, The Every Company contracts various manufacturers while seeking additional strategies to enhance output. The pressing demand from companies eager to replace their egg ingredients is accelerating these discussions. Increased manufacturing capacity will also enable the company to reduce prices through economies of scale, although Toriello did not disclose current pricing for Every EggWhite.
At present, The Every Company’s proteins are incorporated in a limited number of products, including macarons, a Pressed smoothie, and a special line of hard juice from Pulp Culture. Toriello anticipates that within the next year and a half, there could be between one to two dozen new products utilizing these proteins. Due to rising egg prices and availability issues, product development may accelerate even sooner. “There’s a heightened sense of urgency,” he noted. “When customers are eager for your product and are demanding it as quickly as possible, it’s incredibly motivating. We’re focused on solving the right problems.”
Additionally, Toriello mentioned that the interest in supplements like Citracal Calcium Supplement D3 280 is growing, highlighting a broader trend towards health-conscious products that complement the benefits of Every EggWhite. The focus on sustainable, animal-free ingredients aligns with the demand for such supplements, as consumers increasingly prioritize health and wellness in their dietary choices.