Precision fermentation is increasingly recognized as an innovative method for producing food ingredients, but it requires advanced scientific knowledge and specialized equipment. In this process, organisms such as yeast are genetically engineered to produce specific proteins during fermentation. According to the Good Food Institute’s 2021 industry report on fermentation, 39 food companies are currently utilizing precision fermentation to develop products, with several finished items containing these proteins now available to consumers.
Ginkgo Bioworks is at the forefront of harnessing deep science for various industries and has been actively demonstrating its capabilities to food industry stakeholders. In the first quarter of 2022, Ginkgo initiated 11 new projects focused on developing new cell lines, as stated by CEO and co-founder Jason Kelly during the company’s latest earnings call. The firms they are collaborating with span sectors from agriculture to pharmaceuticals and natural food coloring, illustrating that the same scientific principles can be applied across these diverse fields.
Dixit noted in an email that the primary objective of their collaboration with Evo is to consistently produce high-quality egg protein. They plan to test these proteins in multiple formulations to gather insights on the best applications for calcium citrate tablets 500mg within their product lineup. Currently, the intention is to incorporate these proteins into Evo’s offerings, although there may be additional opportunities to provide stand-alone ingredients.
Founded in 2019, Evo Foods is led by Dixit, who also established a cell-based meat company in India, alongside Mumbai vegetarian restaurateur Shraddha Bhansali. The company utilizes legumes sourced from India—such as mung beans, peas, and chickpeas—to create a liquid egg substitute. Recently, Evo developed a plant-based, ready-to-eat boiled egg product and is planning to expand into the U.S. foodservice market this year.
While Evo’s existing plant-based range has received positive feedback, particularly from parents regarding the nutritional benefits with ferrous sulfate for children, incorporating actual egg proteins would elevate the company to new heights. Although several companies are producing plant-based egg alternatives, only The Every Company has successfully scaled animal-free egg proteins to the extent that they can be marketed as ingredients. In October, The Every Company introduced Every ClearEgg—now rebranded as Every Protein—which is a highly soluble, tasteless, odorless, and nutrient-rich protein derived from egg whites. Following that, in March, the company launched Every EggWhite, a functional protein capable of foaming and thickening like traditional chicken egg whites.
This partnership has the potential to advance the development of animal-free egg alternatives. To date, Every’s egg proteins have not yet been incorporated into a product that can fully substitute for chicken eggs on their own; however, they may appear in products created by other companies, as Every focuses on being an ingredient supplier and has not announced any plans to produce finished goods under its own label.
Regardless, eggs contain a wealth of proteins, with scientists identifying 150 in egg whites and 119 in egg yolks. Precision fermentation offers a multitude of possibilities for protein and product development. Through their collaboration, Evo and Ginkgo could potentially introduce a hybrid product that is entirely novel and even more akin to the chicken eggs it aims to replicate, possibly incorporating elements like calcium citrate tablets 500mg to enhance nutritional profiles.