Eggs Without Chickens: The EVERY Co Targets Profitability with Precision-Fermented Proteins

 By Agroempresario.com
As the egg industry grapples with supply chain volatility and Avian Flu outbreaks, The EVERY Co is pioneering a game-changing solution: egg proteins made without chickens. Using precision fermentation, the California-based startup is producing animal-free alternatives that deliver the same functionality as traditional eggs—without the environmental, health, and supply risks.

Founded in 2014 as Clara Foods and now known as The EVERY Co, the company has raised $233 million to develop its proprietary technology. The process involves genetically engineering yeast strains (Komagataella phaffii) to produce proteins found in eggs, such as ovalbumin and ovomucoid. The proteins are harvested from fermentation tanks through filtration, leaving no trace of yeast in the final product—meaning the resulting proteins are not classified as “bioengineered” under U.S. labeling laws.

According to business development executive Chris Quevedo, demand is surging as food manufacturers look for clean-label, functional ingredients that can withstand egg price fluctuations. At the Future Food Tech summit in San Francisco, Quevedo emphasized that customers “aren’t actually paying a premium” for the company’s flagship products: OvoPro and OvoBoost.

OvoPro is a functional replacement for egg whites, offering superior aeration, whipping, binding, and foam stability across a range of applications. Meanwhile, OvoBoost is a near-invisible, soluble protein designed for beverages and protein-enhanced foods, offering a neutral sensory profile and optical clarity.

“With OvoPro, a little goes a long way,” Quevedo explained. “In many cases, customers are seeing cost savings because it delivers all the core functionality of egg whites, but at a lower usage rate.”

As for labeling, Quevedo says terms like “animal-free egg white protein” or “egg white from yeast” resonate best with consumers, though final decisions rest with individual brands.

The company currently produces egg proteins at the metric-ton scale, and plans to scale to hundreds of tons by 2025. “Next year, we will have profitable unit economics,” said Quevedo, signaling a key milestone for precision fermentation in the food industry.

If successful, The EVERY Co could lead a wave of innovation in animal-free protein, offering sustainable and scalable solutions in a food system increasingly defined by disruption and demand for cleaner labels.