Functional egg proteins made through precision fermentation.
Photo credit: The EVERY Company / every.com
The EVERY Company is a food-technology business producing functional egg proteins without raising chickens. Founded as Clara Foods by Arturo Elizondo and David Anchel in 2014 and renamed in 2021, the company uses precision fermentation: engineered Komagataella phaffii yeast receives genetic instructions for an egg protein, grows in fermentation tanks, and produces the target protein for separation and drying. This is neither plant protein nor cultivated animal cells; the resulting ingredient is an egg-derived protein made by microorganisms.
Its flagship ingredient, OvoPro, is primarily ovalbumin formulated to reproduce egg white’s binding, gelling, foaming, and whipping performance. It can partially or fully replace egg or egg white in baked goods, rich doughs, prepared foods, pasta, protein bars, and other applications. OvoBoost, a soluble protein ingredient, has appeared in protein-fortified beverages. EVERY principally operates as a business-to-business supplier, although Healthier Comforts began selling a consumer-sized OvoPro powder in 2026.
EVERY moved beyond pilots during 2025 and 2026. The company reported manufacturing and selling metric tons monthly by November 2025, followed by nationwide placement of partner products at Walmart and Target. Huvepharma subsidiary Biovet agreed to quadruple production capacity in Bulgaria in June 2026, and ADM confirmed in July 2026 that its Clinton, Iowa facility would begin U.S. commercial-scale OvoPro production. A fivefold available-volume target beginning in the second half of 2027 remains prospective.
EVERY’s impact model is substitution: produce selected egg proteins through fermentation so food manufacturers can reduce dependence on laying hens while retaining egg functionality. Potential benefits include avoiding animal confinement, reducing exposure to avian-flu-driven supply disruptions, and replacing refrigerated liquid egg with shelf-stable powder. Precision fermentation can also reduce agricultural land demand because microorganisms produce the target protein directly rather than feeding crops through animals.
The environmental case is promising but should not be presented as measured impact from EVERY’s current factories. EVERY cites a company-commissioned assessment as finding lower land, water, and greenhouse-gas impacts, but publicly accessible materials do not disclose enough current production data to evaluate those results. A separate peer-reviewed study modeled lower land use and emissions for fungal ovalbumin, but it did not assess EVERY’s strain or facilities. Results depend on electricity, feedstock, location, and scale. OvoPro also remains an egg allergen and requires egg-allergen labeling despite animal-free production.
FDA issued “no questions” letters for EVERY’s GRAS notices GRN 967 in 2021 and GRN 1104 in 2023. These are GRAS-notice outcomes, not FDA product approvals. The company reported demonstrating its process consistently above 100,000 liters in 2024 and manufacturing metric tons of product each month by November 2025.
EVERY announced a $55 million Series D in November 2025, bringing company-reported disclosed funding to approximately $290 million. It said orders secured during the first four months of 2026 were worth 550% of total 2025 order volume. This compares order value, not shipped tonnage or recognized revenue. Biovet’s fourfold capacity expansion and ADM’s U.S. production partnership are documented commercial-scale milestones, while planned 2027 volume increases are not current output.
A peer-reviewed technology-level study estimated almost 90% lower land use and 31%–55% lower greenhouse-gas emissions for modeled fungal ovalbumin than European chicken-derived ovalbumin. The study did not measure EVERY’s commercial process, and water results were inconclusive. These estimates should be treated as contextual evidence for the production method rather than company-level avoided-impact metrics.
Functional egg replacement
OvoPro reproduces binding, gelling, foaming, and whipping functions, allowing partial or complete egg-white replacement across multiple food applications.
Supply without poultry exposure
Fermentation separates protein output from laying-hen populations, reducing direct exposure to avian influenza, flock culls, and seasonal egg availability.
Shelf-stable logistics
Powdered OvoPro has a company-stated shelf life of up to 24 months and does not require the cold-chain storage used for refrigerated liquid egg.
Animal-free, regulated production
Production uses no animal cells or animal inputs, and FDA has issued no-questions letters for notified uses; products must still declare egg as a major allergen.
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