What's Happening?
The EVERY Company, a San Francisco-based food technology firm, has been recognized in the 2025 Just Food Excellence Awards for its innovative approach to producing egg proteins through precision fermentation. The company has secured $55 million in Series D funding, which will be used to expand manufacturing capacity and support a nationwide rollout. This funding round highlights the company's readiness to scale and its potential impact on the $270 billion egg market, particularly in high-volume bakery applications. The EVERY Company has also been granted a U.S. patent for recombinant ovalbumin compositions, which strengthens its intellectual property leadership in egg-protein functionality.
Why It's Important?
The EVERY Company's advancements in precision fermentation
could significantly stabilize egg supply chains, which are often disrupted by avian flu outbreaks and fluctuating feed costs. By providing a shelf-stable, geographically flexible egg protein alternative, the company addresses key logistical challenges faced by manufacturers. This innovation is particularly relevant for bakeries and large food producers that require consistent ingredient performance at industrial scales. The company's ability to produce at commercial volumes differentiates it from other alternative protein ventures, potentially leading to widespread adoption in mainstream food production.
What's Next?
With the Series D funding, the EVERY Company plans to expand its manufacturing capabilities and increase market penetration. The company aims to distribute its precision-fermented egg proteins through online, retail, and foodservice channels, with products already reaching Walmart shelves nationwide. The newly granted patent will likely enhance the company's competitive edge, allowing it to secure long-term partnerships with manufacturers seeking reliable egg protein alternatives. As the company continues to grow, it may influence broader industry trends towards sustainable and resilient food supply chains.
