US animal-free egg firm The Every Company has been granted its latest foundational patent, US 12/096,784.
The patent strengthens Every's intellectual property portfolio and cements its position in food technology, specifically in precision-fermented egg proteins.
The patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin – the principal protein found in egg whites – combined with at least one additional consumable ingredient.
Ovalbumin constitutes over 54% of the protein in an egg white and is the protein most responsible for egg’s foaming, binding, gelling and nutritive properties across the applications where eggs and egg whites are used as ingredients.
The scope of this patent includes a range of innovations including:
🥚🍳 Wild-type ovalbumin variants with enhanced performance through various modifications
🥚🍳 Ovalbumin sourced from multiple avian species and production methods utilising a range of yeast and fungal systems such as pichia, trichoderma, saccharomyces and aspergillus
The patent spans an array of product formats, such as baked goods, binding for meat and meat analogues, ready-to-eat egg, whipped cream, ice cream and meringues, and addresses numerous functional applications including hardness, cohesiveness, springiness, chewiness and foam stability, in both liquid and powder forms.
Every’s co-founder and CEO, Arturo Elizondo, said: “This patent is a major milestone for Every given the nature of ovalbumin as a functionality powerhouse. Ovalbumin is the protein behind Every’s egg white replacement as a B2B ingredient in dozens of the toughest applications and is also the sole protein powering the Every Egg which debuted at 3-Michelin star restaurant Eleven Madison Park last year in applications ranging from pisco sours to coddled egg vinaigrettes to chawanmushi and omelette.”
Elizondo continued: “This patent is the culmination of nearly a decade worth of research and solidifies our position as a leader in the space. We are excited to build on this achievement and will continue advancing our intellectual property.”
This news comes shortly after Every’s partnership announcements. In May, the firm partnered with Unilever’s The Vegetarian Butcher. In June, Every collaborated with Grupo Palacios to incorporate Every Egg into its Spanish omelettes and into the research and development of new products. During the same month, Every teamed up with US wellness brand Landish Foods to launch a line of ready-to-mix, high-protein beverage powders.
#Every #TheEveryCompany #egg #ovalbumin #US #precisionfermentation
