The EVERY Company champions precision fermentation, hires new VP of R&D
As one of the charter members of the Precision Fermentation Alliance, along with Change Foods, Imagindairy, Motif FoodWorks, New Culture, Onego Bio, Perfect Day and Remilk, The EVERY Co. is dedicated to promoting transparency and education around food and beverage products made with the process.
“There is a direct line between food production, climate, socioeconomic opportunities and equity. How we make our food is one of the foundational ways to change the world around us, and just the beginning of the vision for this group. This alliance codifies what we’ve always believds: a kinder, greener tomorrow is possible through collaboration. This ecosystem of mission-aligned leaders stands to exponentially accelerate what any one member could do alone,” said Nicki Briggs, MS, RDN, VP corporate communications, Perfect Day and chair, Precision Fermentation Alliance in a Feb. 16 press release.
“The benefit of fermentation, particularly precision fermentation is that we are able to create alternative proteins, specifically egg proteins, with sugar and yeast…and we’ve already demonstrated those at scale,” Ham explained.
Currently, The EVERY Co.’s animal-free portfolio includes EVERY Protein, a soluble egg white protein ideal for beverages, snacks and fortified foods and pet foods; EVERY EggWhite, an egg white protein ideal for bakery, confectionery, binders in meat analogues and other prepared and fortified foods; and EVERY Pepsin, a high purity digestive enzyme for use in nutritional supplements, food processing and lab reagents.
EVERY’s (which was formerly Clara Foods) partnership with AB InBev’s BioBrew in 2021 also marked the company’s transition into industrial-scale fermentation.
In fall 2022, the company entered the alcoholic beverage category with the launch of Build by Pulp Culture+, a protein-enhanced hard juice—underscoring EVERY’s commercialization of its animal-free, soluble protein outside of the traditional RTD category.
“You see on our website, that it says really clearly how [we] make our proteins. How can we make that understood and relatable. It’s fairly simple. It’s precision fermentation, but at the end of the day, it’s yeast and sugar. When you say ‘nature equivalent,’ it’s the same protein we’ve been eating,” Ham emphasized regarding the company’s transparency initiative.
Dr. Konrad Mueller-Aufferman to lead The EVERY Co.’s R&D towards global expansion
Earlier this month, the company announced its plans to spearhead its large-scale manufacturing and fast-track its “delivery of the capacity required for the $80bn egg-as-ingredients market” by hiring Dr. Konrad Mueller-Aufferman to lead the initiative as VP of R&D.
Mueller-Aufferman brings his extensive background in technology development and commercial scale-up of fermentation-based and cultivated cell technologies for brewers like Krones AG and UPSIDE Foods.
