It was developed differently from plant-based eggs Just eatZero Egg, Spero Foods, Nabati Foods, Evo Foods and others, EVERY EggWhite contains “real” egg proteins made from chickens (proteins produced in genetically modified microbes in fermentation tanks), making EVERY Co. extremely difficult to reproduce with functional properties with vegetable proteins.
So how close is EVERY EggWhite – the third commercial product from The EVERY Co’s precision fermentation platform – to normal egg white, a complex product high in ovalbumin and ovotransferrin, as well as ovomucoid, ovomucin and lysozyme?
The company does not currently disclose the composition of ALL EggWhite, but the founder and CEO of Arturo Elizondo has confirmed that it contains a combination of egg whites, including albumin (the most common protein in egg whites), which provides key functional properties (aeration, whipping, foaming, binding, makers are looking for, which is a definite advantage over plant-based eggs in applications such as bakery products.
“Every EggWhite tastes, whips and gels like chicken egg white to provide the same height, foam stability, aeration and texture for baking and can be used in applications ranging from cakes, pastries and breads to protein. bars, vegetable-based meats and pasta. “)
“Over the past five years, our main goal has been to bring yields really high enough to compete sensibly on a scale.”
EVERY Company, which mined the egg proteome “)new hyperfunctional proteins ” may be expressed in yeast or other organisms – it has already marketed two ingredients marketed exclusively by Ingredion and available worldwide: an animal-free pepsin, an enzyme traditionally derived from the stomach of pigs; and a very soluble, “almost invisible” protein, EVERY ClearEgg, which is biologically identical to the glycoprotein in egg white.
Realizing that size is critical if precision fermentation companies are to enter the market, The EVERY Co is working with two of the world’s largest food companies, said Elizondo, who noted that Ingredion sells proteins globally, while AB InBev. helps develop an industrial-scale fermentation platform for its proteins (currently produced by paid processors).
“Over the past five years, our main goal has been to achieve truly high returns that allow us to compete on a substantial scale, reach competitive price levels, and ultimately undercut the animal protein market. ”He told FoodNavigator-USA.
“We are currently at a fermentation capacity of hundreds of thousands of liters, but part of our work with AB InBev is to free up millions of liters of capacity, which will eventually allow us to compete head-to-head with the animals. Products.)
“It will be a few years before we can cut the market down, but we are very much on our way here.”)
What attracts “animal-free” egg whites to food companies?
Why food brands are interested in animal-free egg white is up to the company, he explained.
Some major CPG brands are working to replace animal ingredients to reduce their impact on the environment, while others are simply fed up with egg-related market fluctuations where prices can fluctuate in the event of an outbreak of any bird flu outbreak. While plant-based alternatives may work in many applications, they do not have the functional properties of egg white and do not provide
Meanwhile, Challenger brands may be more interested in EVERY EggWhite vegan certification or want to be at the forefront, although big food brands are increasingly trying to lead rather than follow when it comes to the emerging “animal-free” space. , he said (this area now covers everything from collagen protein to whey and casein made from microbes).
“Honestly, it was amazing to see the transformation of the big CPG world where they are not moving fast before the two-year sales cycle.Said Elizondo, who founded The EVERY Co. (formerly Clara Foods) in 2014.Honestly, I see the opposite now. )
“Innovation teams are now being set up to capture new technologies and bring products to market quickly. What I think played a big part in this is that they don’t want to lag behind because smaller companies have taken market share from incumbents. I don’t think there’s ever been a better time to be a raw materials company. ”)
He added: “There is interest everywhere, there are a lot of baked goods, but meat alternatives for knitting and gelling, as well as protein slices, garnishes, frittatas and so on.”)
While The EVERY Co proteins are produced by a genetically modified yeast strain, they “do not contain residual genetically modified yeast or genetically modified DNA, so they don’t trigger a bioengineering label,” the insurance company recently said. an “unquestionable” letter from the FDA in response to a GRAS (Generally Safe) decision for ALL ClearEgg. The company is also preparing to notify the FDA of its GRAS decision on Every EggWhite.