The EVERY Company (EVERY), a biotech firm specializing in fermentation-based protein ingredients, has been awarded a European Union patent for its recombinant ovalbumin product. This development extends EVERY’s intellectual property (IP) portfolio into a significant new market, complementing its existing patents in the United States, Finland, Germany, Denmark, and Great Britain.
“Our IP Estate has allowed us to maintain the largest first-mover advantage in the entire ecosystem”
The European patent, numbered 4017287, protects an ingredient composition containing recombinant ovalbumin for use in food products. Recombinant ovalbumin, a protein that mimics the primary functional protein found in egg whites, plays a critical role in food applications due to its foaming, binding, gelling, and nutritive properties.
Arturo Elizondo, EVERY’s co-founder and CEO, stated, “Having our technology and product recognized as novel by the patent offices in both the US and European Union, two of the largest markets in the world, is a major win after a decade of “continuous innovation.”
This patent covers ingredient compositions containing a range of recombinant ovalbumin, including wild-type ovalbumin with performance enhancements and ovalbumin derived from multiple avian species. It also outlines its potential applications in various food products, including baked goods, meat alternatives, liquid and ready-to-eat eggs, meringues, and whipped cream. These innovations are also part of EVERY’s earlier US patent, US 12,096,784.
Leadership in egg protein tech
EVERY’s success in securing patents in major global markets underscores its leadership in bio-equivalent egg protein technology. Elizondo noted that the company’s IP portfolio provides a considerable advantage in the competitive alternative protein sector. “We were the first to focus on egg proteins using fermentation. “We were the first to launch these products in the market, and we will be the first to bring recombinant egg proteins into the mass market,” he said.
Despite its new patent, EVERY has not yet secured regulatory approval in the European Union. However, the company is making strides in the region through partnerships with major food companies such as Grupo Palacios and Unilever’s The Vegetarian Butcher, announced earlier this year.
Market saturation in high protein
EVERY’s CEO, Arturo Elizondo, noted, “It’s no secret that the food tech and high protein ecosystem is crowded. When it comes to bio-equivalent egg protein, however, our IP Estate has allowed us to maintain the largest first-mover advantage in the entire ecosystem, with a 7+ year head start on the nearest competitor.”
The patent expands EVERY’s presence in two of the largest global markets—the United States and the European Union. It also underscores the company’s decade-long investment in developing bioequivalent egg proteins through precision fermentation.
“We were the first to focus on egg proteins using fermentation. We were the first to launch these products in the market, and we will be the first to bring recombinant egg proteins into the mass market. We’re just getting started,” Elizondo continued.
