The EVERY Company
The EVERY® Company produces animal-free egg protein ingredients through precision fermentation, offering food manufacturers a functional and nutritional alternative to conventional eggs. Its OvoPro™ product line is designed for specific applications like cakes, meringues, and cookies, delivering consistent quality and supply stability.
- Food Technology
- Biotechnology
Funding
Funding not disclosed
Founders
Founder details are not available yet.
Product
Problem
Food manufacturers face volatility in the price and availability of conventional egg ingredients, along with growing consumer demand for animal-free, sustainable, and allergen-conscious alternatives. Existing plant-based substitutes often fail to match the functional performance of real eggs in applications such as baking, foaming, and binding.
Solution
EVERY® Company creates animal-free egg protein ingredients at scale using fermentation and a proprietary patented process. The company isolates the functional and nutritional properties of eggs into consistent, high-performance protein ingredients. These ingredients deliver the functionality of animal-derived egg proteins—such as whipping, emulsification, and structure building—without relying on chickens or antibiotics. The result is a stable, reliable supply of egg-functional proteins at consistent pricing and availability for food producers.
Target Audience
Primary customers are food and beverage companies—ranging from bakery and confectionery producers to broader CPG manufacturers—seeking reliable, animal-free functional protein ingredients for product formulation.
Features
- Precision-fermented egg proteins (ovalbumin) using a time-tested fermentation technology and proprietary patent-protected process
- OvoPro™ product line designed for specific applications including cakes, meringues, and cookies
- Certifications for animal-free, antibiotic-free, kosher, halal, and sustainable production
- Functional equivalence to animal-derived egg proteins in key properties like foaming, coagulation, and emulsification
- Consistent pricing and supply security to insulate food manufacturers from egg market volatility