The EVERY Company Secures Patent for Fermented Ovalbumin — the Key Protein Behind its Animal-Free Ingredients
San Francisco-based The Every Company has been granted a new patent (US 12/096,784 ) covering the scope and use of its precision fermentation-derived ovalbumin. The scope of the patent includes wild-type ovalbumin variants with performance enhancements and extends to ovalbumin sourced from various avian species, produced using yeast and fungal strains like Pichia, Trichoderma, Saccharomyces, and Aspergillus. The patent covers the use of the novel protein in a wide range of food formulations if combined with at least one additional consumable ingredient (flour, sugar, fats). It spans diverse product formats, such as baked goods, meat, meat analogs, ready-to-eat egg products, whipped cream, ice cream, meringues, and more. It also addresses functional applications, including hardness, cohesiveness, springiness, chewiness, and foam stability in both liquid and powder forms. Co-founder …
