San Francisco-based Every Company has already generated interest among manufacturers as it ramps up R&D and production to create animal-free egg protein ingredients.
But the partnership’s vice president, Nick Triello, said more potential customers are looking for alternatives as egg prices have skyrocketed in recent months due to bird flu. .
“We probably make hundreds of kilograms every week,” said Torriello. “We test our applications in-house every week.
At The Every Company, sophisticated fermentation produces the same protein found in eggs, but without the use of animals. Companies that use precision fermentation modify organisms such as yeast to produce other proteins during fermentation.The Every Company — formerly known as Clara Foods — has his 2 animal-free There are two egg ingredients. Every EggWhite, a functional alternative to egg whites.
The Every Company isn’t the only startup working to create animal-free egg proteins through precision fermentation, but it’s the oldest, most well-capitalized, and most developed company in the field. Other companies are not yet on the market.
Arturo Elizondo (left), CEO of The Every Company, talks with scientists in his lab.
offered by The Every Company
Potential makers aren’t the only ones excited about The Every Company. Earlier this month, Oscar-winning actress Anne Hathaway invested an undisclosed amount at the company.
“The need to transform our food system is clearer and more urgent than ever,” Hathaway said in a release. “An important piece of the puzzle lies in the nature-equivalent animal protein that EVERY has developed.”
Drop-in (and macaron) ready
All EggWhite launched a year ago after 7 years of research and development work. The ingredients gel, whip, and combine like egg whites.
The Every Company launched this ingredient through a partnership with California bakery Chantal Guillon. The bakery used Every Egg White to create a special line of macarons to show what the ingredients can do.
Triello said macaroons were the ideal way to launch Every Egg White.
“Tastes like the original” Triello Said. “They don’t even know what they want. This is the best compliment.”
When prospective customers intrigued by this ingredient start asking questions about the performance and functionality of Every Egg White, they often sample macaroons.
In fact, Every Egg White has the same properties as real egg whites, so companies interested in using the ingredient typically only need to make minimal readjustments, says Triello. , addresses the drastic changes in taste, color and texture that can result from using plant-based alternatives without having to compromise the original product.
“It tastes like it should. They don’t even know what they want. That’s the best compliment.”
Nick Torriero
Vice President of Partnerships, The Every Company
Potential new customers of The Every Company are in a rush as food manufacturers are well ahead of the calendar, planning ingredients for product launches and changes that may be a year or more out. not. Instead, Torriello said the bird flu situation is a persistent reminder of the fragility of the food system, both in terms of price and supply. I’m looking for a “supply chain hedge” that can guarantee future supply, no matter what happens.
In addition to ensuring a stable supply of Every Egg White, customers are concerned about sustainability and the health benefits of using animal-free egg ingredients, according to Triello.
“What do customers want? They want a drop-in alternative that’s pesticide-free. They want something that’s essentially antibiotic-free,” said Triello. Check all boxes.”
Triello said there is also strong interest in Every protein, unrelated to the bird flu situation. It does not have the functional features of Every EggWhite.
Taking the “Biggest Step”
“The biggest step is capacity,” said Triello. “…it’s where we spend a lot of time.”
Triello said the company is actively looking for ways to increase the amount of egg protein it can produce. The Every Company is working on several fronts to do this. The venture arm of AB InBev, he continues his partnership with BioBrew, a division of ZX Ventures. BioBrew brought its deep knowledge of alcoholic fermentation to brewing giants to help The Every Company achieve similar scale with egg protein.
Chantal Guillon Macaron using Every Egg White.
offered by The Every Company
The Every Company, which is now working with various contract manufacturers, is looking at a different angle to increase production, Triello said. The time-sensitive nature of more companies pushing to replace egg ingredients is helping fuel these debates.
Expanding production capacity will also help the company lower its prices through economies of scale. Torriello declined to comment on the current price of Every Egg White.
Today, The Every Company protein is available in several exclusive products, including macaroons, pressed smoothies, and a special line of pulp culture hard juices. He predicted one to two dozen products of all kinds using protein in a year and a half. There could be queuing, he added.
“Just a little more energy,” he said. “When you want [your product] and [are] Pull out what you can make as fast as you can — you can’t keep inventory — that’s what motivates you. …we are working on the right issues. ”
