Egg-dependent manufacturers have been operating in a cycle of disruption: avian flu outbreaks can erase supply overnight, feed and logistics costs continue to swing, and the knock-on effect shows up quickly in contract pricing and production planning—especially for high-volume bakeries where egg functionality is difficult to replace. The EVERY Company set out to address that fragility by producing key egg proteins through precision fermentation, creating an ingredient supply that is geographically flexible, decoupled from poultry and feed markets, and available in shelf-stable formats that can reduce reliance on cold-chain distribution.
These operational advantages have led to the company’s recognition with the Financing and Innovation awards in the 2025 Just Food Excellence Awards, on two fronts: a $55 million Series D raise that supports capacity expansion and a nationwide rollout, and a newly granted US patent for recombinant ovalbumin compositions that protects the core functionality required across demanding applications.
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Series D funding win highlights commercial readiness and scale potential
The Series D raise implies about EVERY’s stage of maturity and near-term market impact. Capital is being directed toward expanding manufacturing capacity, progressing toward profitability, and growing penetration in the $270 billion egg market, with an emphasis on high-volume bakery use cases where eggs are both functionally critical and cost-sensitive. Bakeries and large packaged food producers are less interested in novelty than in ingredients that behave consistently at industrial throughput, and EVERY’s positioning centers on meeting those technical requirements.
The company describes commercialized ingredients already moving through online, retail, and foodservice channels, with distribution widening as products featuring EVERY’s proteins reach Walmart shelves nationwide. In the context of alternative proteins, where promising lab results often fail to translate into repeatable manufacturing and dependable supply, EVERY’s emphasis on selling “metric tons” at commercial scale is a meaningful differentiator. The award-worthy element here is execution: building a fermentation-based ingredient platform that can be produced year-round, in multiple geographies, and at volumes that matter to multinational customers, while also addressing the operational constraints of mainstream food production.
US patent for recombinant ovalbumin strengthens IP leadership in egg-protein functionality
The newly granted patent, US 12/096,784, adds weight to EVERY’s standing as a technology-driven ingredient supplier by protecting compositions that incorporate recombinant ovalbumin—the dominant egg-white protein responsible for much of egg whites’ performance in food systems. Because ovalbumin underpins core functionality across categories from baked goods to whipped formats and frozen desserts, the patent is not a narrow scientific footnote; it is directly tied to the practical question manufacturers ask first: will it work in my formulation, on my line, at my target cost?
The breadth of the patent contributes to its strategic relevance. Coverage extends to variants and modifications designed to enhance performance, as well as multiple production organisms and methods, including yeast and fungal systems such as Pichia, Saccharomyces, and Aspergillus. It also contemplates both liquid and powder formats and explicitly spans applications where texture mechanics and foam stability are non-negotiable. From an industry perspective, this matters because it reduces uncertainty for partners building long-term product roadmaps around fermentation-derived egg proteins. In short, the patent recognition reflects not only novelty, but the translation of deep R&D into protectable, application-ready capability across a wide addressable market.
Ultimately, the reasons behind EVERY’s recognition come down to substance: a technology platform aimed at stabilizing egg supply chains during a period of avian flu risk and price swings, an ingredient format that can simplify logistics with shelf-stable powders and reduced cold-chain dependence, and concrete steps toward mass-market adoption backed by funding and defensible intellectual property.
Company Profile
EVERY™ is a San Francisco–based food technology company focused on strengthening the reliability and affordability of the global food supply. The company supplies food and beverage manufacturers with egg protein ingredients produced through precision fermentation.
Its portfolio of FDA-approved ingredients includes OvoPro™—an ovalbumin product (formerly EVERY EggWhite) designed to replicate the key functional performance of eggs and egg whites across multiple applications—and OvoBoost™ (formerly EVERY Protein), a highly soluble, flavor- and texture-neutral protein used to fortify a broad range of products, from coffee, juice, and soda to syrups and baked goods.
Contact Details
Corinn Williams
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