The EVERY Company secures US$2M from US government for protein manufacturing study

USA – The EVERY Company, a biotechnology firm specializing in animal-free proteins, has received US$2 million in funding from the United States Department of Defense (DoD). 

The grant will fund a feasibility study to evaluate the potential for establishing a manufacturing site in the United States.

The company plans to use the facility to produce two key proteins: a highly soluble protein for boosting protein content in products and an ovalbumin protein designed to replace traditional egg and egg white functions.

Established in 2015 and headquartered in South San Francisco, California, The EVERY Company (formerly known as Clara Foods) focuses on creating sustainable, animal-free protein alternatives. 

The company employs fermentation technology that uses yeast to convert sugar into proteins mimicking those found in animal products.

The company’s mission includes reducing reliance on factory farming and supporting the shift to more sustainable food systems. 

Its offerings provide plant-based alternatives for businesses that use animal-derived ingredients, matching the taste and functionality of traditional products.

The EVERY Company achieved a significant milestone by developing the first animal-free egg white. 

This innovation performs similarly to conventional egg whites in baking and food preparation, offering options for vegan meringues, scrambled eggs, and other applications.

In addition, the company introduced an animal-free version of pepsin, a protein commonly used in pharmaceutical manufacturing. 

This development enables the production of vegan-friendly medications that traditionally rely on animal-derived pepsin.

Last year, The EVERY Company launched Every EggWhite, an egg replacement ingredient for bakery use, showcasing its suitability in making items such as macarons.

In October 2024, the company was granted a U.S. patent (US 12/096,784) covering ingredient compositions using recombinant ovalbumin. 

The patent also extends to a wide range of production techniques, including using yeast and fungi such as Pichia and Aspergillus, as well as innovations like wild-type ovalbumin variants with improved performance.

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