The announcement lacks specific details about the agreement, but it highlights that Every EggWhite, the company’s functional egg white protein created through precision fermentation, exhibits superior binding and gelation properties compared to plant-based alternatives. Currently, plant-based food manufacturers are targeting flexitarians—consumers who enjoy both meat and plant-based options—while also aiming not to alienate vegan consumers. Although egg whites serve as an essential functional ingredient for binding and gelling, many manufacturers are exploring different options. Every EggWhite can provide the binding functionality of egg whites to plant-based products, eliminating the need for chickens to lay eggs. This protein, capable of binding, gelling, and whipping just like traditional egg whites, is produced via precision fermentation, a method that involves genetically modifying yeasts to replicate the protein found in eggs. Certified by the Vegan Society, Every EggWhite can be utilized in recipes similarly to actual egg whites.
Cole Orobetz, co-founder and CEO of Alpha Foods, expressed enthusiasm for EVERY’s animal-free proteins, emphasizing their potential to bridge the gap between plant-based products and traditional options, thereby attracting new consumers. “We are thrilled about this collaboration and are eager to introduce products to consumers soon,” he stated in a press release. Currently, Alpha’s product lineup—comprising plant-based chicken nuggets, breakfast burritos, and meatballs—does not include egg whites. While some plant-based brands have used egg whites in the past, such as Tyson’s Raised & Rooted chicken nuggets at launch (which were removed in 2020), others, like Quorn’s mycoprotein-based Chiqin products, still incorporate both egg white and milk.
This partnership has the potential to enhance the texture and label clarity of Alpha Foods’ offerings, possibly replacing more chemically-sounding ingredients like cellulose and psyllium husk. It may also represent the beginning of a new generation of plant-based foods that use innovative food tech ingredients to maintain animal-free and sustainability ideals while bringing the products closer to actual meat. In contrast to other plant-based and fermentation alternative meat companies partnering with firms that create meat and animal fat from cells, this marks the first collaboration with a precision fermentation ingredient company.
For The Every Company, this partnership is its largest in the consumer packaged goods (CPG) sector to date. Since the introduction of egg protein ingredients to manufacturers, their launches have been modest, including a protein-boosted smoothie from Pressed, macarons from California’s Chantal Guillon bakery, and a functional alcoholic beverage from Pulp Culture. Although there are currently no specific products or launch plans stemming from this agreement, Alpha Foods boasts a significant presence in the plant-based market, with over 90,000 distribution points across the United States as of last November. Even the introduction of a single product could significantly expand the reach and distribution of The Every Company’s ingredient. This could serve to showcase the technology and effectiveness of animal-free egg protein, thereby broadening the potential use of these ingredients in future launches.
Additionally, with the rise of health-conscious consumers, the integration of Every EggWhite into Alpha’s products could complement offerings like Citracal calcium citrate stores—providing essential nutrients while maintaining an animal-free status. Such advancements in food technology not only align with sustainability goals but also enhance the appeal of plant-based options, ensuring they meet the diverse needs of modern consumers. The incorporation of Every EggWhite into Alpha Foods’ portfolio has the potential to set a new standard in the industry, ultimately fostering a greater acceptance of animal-free products.