The Every Company debuts animal-free egg white

Dive Brief:

  • The Every Company launched the first animal-free egg white, Every EggWhite, which is made through precision fermentation. It offers both the taste and functionality of egg whites for bakers and chefs. 
  • The animal-free ingredient company is debuting Every EggWhite in a line of macarons with California bakery Chantal Guillon. The macarons made their debut this month at Chantal Guillon stores in San Francisco and Palo Alto, California, and can also be ordered online nationwide for $28. They come in boxes of six in a variety of flavors: Earl Grey, passionfruit, pistachio, strawberry, Tahitian vanilla and dark chocolate.
  • Animal-free egg whites are a significant addition to The Every Company’s ingredient lineup, opening up possibilities for a variety of functions in cuisines and baked goods. Every EggWhite joins two other animal-free ingredients made by The Every Company, which was formerly known as Clara Foods: Every ClearEgg, which is an egg white protein ingredient, and animal-free pepsin.

Dive Insight:

The Every Company is on a mission to replicate foods stemming from animals using precision fermentation technology — modifying yeasts so they produce different proteins when fermented. 

Last March, the company debuted animal-free pepsin, an enzyme used in chewing gum, cheeses and gelatin, usually sourced from the stomach lining of pigs. Every ClearEgg, its first egg protein ingredient, debuted in October. It’s a colorless, odorless and soluable protein that is naturally present in small amounts in egg whites. It has been formulated for use in a variety of applications to help improve nutritional profile, and made its product debut in a smoothie from juice company Pressed.

Arturo Elizondo, CEO and founder of The Every Company, stressed the significance of replicating a staple ingredient of so many foods in a statement.

“The egg white is one of the crown jewels of the food industry, known for its unique functional properties that make it almost impossible to replace –– until today,” Elizondo said. “Today is also the first time consumers anywhere in the U.S. can get a taste of Every EggWhite and the fruit of seven years of deep R&D.”

In replicating the egg white, The Every Company can reach a new demographic: bakers. Egg whites are used in a variety of dishes and desserts, including meringue and souffle. Whipped egg whites are the star ingredient of macarons, a delicate sandwich cookie created in Paris in the 19th century, which pack a lot of flavor in their crunchy shells.

Partnering with Chantal Guillon and the bakery’s famous macarons is a smart decision to show off the new ingredient. In the release, Elizondo said that the collaboration provides the “ultimate litmus test” for the Every EggWhite to pass.

The Every Company has come a long way since its founding in 2014. Last December, it received $175 million in a Series C funding round, bringing its lifetime funding to $233 million. The company said it planned to use the money to scale its production and expand on its lineup of animal-free protein alternatives. 

The Every Company has two significant partnerships to work toward scaling. Last year, it partnered with BioBrew, a dedicated division of AB InBev’s venture and innovation arm ZX Ventures, to work toward precision fermentation on a massive scale. In 2019, the company partnered with Ingredion to develop, market and distribute its ingredients. All of the company’s ingredients are available through the ingredients giant.

Megan Poinski contributed to this story.