The EVERY Company secures patent for animal-free ovalbumin, unlocking new horizons for egg white alternatives

The EVERY Company, a leader in animal-free protein technology, has secured a patent for its precision fermentation-derived ovalbumin, the main protein found in egg whites. This patent not only covers the production process but also extends to a range of uses in food products, such as baked goods, ice cream, whipped cream, meat alternatives, and meringues. Arturo Elizondo, EVERY's Co-founder & CEO, described this patent as “the culmination of nearly a decade’s worth of research,” adding that it reinforces the company’s position as a leader in the space​.

The patented ovalbumin is created using precision fermentation, leveraging yeast and fungal strains to replicate the structure and functionality of traditional egg proteins. Ovalbumin makes up over 54% of the protein content in egg whites, and it provides essential functional properties like foaming, gelling, and binding, which are critical across numerous culinary applications. “Our goal has always been to match the versatility and functionality of egg proteins without relying on animals,” Elizondo explained, emphasizing that their ovalbumin performs comparably to traditional egg whites in most formulations​.

The patent also includes variations of ovalbumin sourced from different avian species, not just chickens, enabling EVERY to cater to a broader range of functionalities and applications. These developments have significant implications for the food industry, as they allow manufacturers to achieve the unique properties of egg whites without the challenges of conventional egg production, such as price fluctuations and supply chain issues. According to Elizondo, the hyper-functional quality of their ovalbumin even allows for smaller quantities to be used in formulations, potentially reducing costs for food producers​.

EVERY’s ovalbumin has already made its way into commercial kitchens, including high-end restaurants like Eleven Madison Park, where it has been used in various applications, from cocktails to complex dishes. With this patent, EVERY aims to expand further into the mainstream market, having already formed partnerships with companies like Unilever and Grupo Nutresa. This innovation marks a major milestone in EVERY’s mission to create a more sustainable and animal-free food system, aligning with broader trends toward plant-based and alternative proteins​