EVERY Company Secures Major Patent for Ovalbumin
The EVERY Company, an innovative food tech firm based in San Francisco, has reached a notable achievement by securing its latest foundational patent, US 12/096,784. This newly awarded patent highlights a significant advancement in how egg proteins are produced via precision fermentation. It notably strengthens EVERY's intellectual property while reinforcing its position as a leader in food technology.
What Does the Patent Cover?
This patent specifically addresses any food ingredient composition that uses recombinant ovalbumin, the main protein present in egg whites, alongside at least one other consumable component. Ovalbumin constitutes more than 54% of egg white protein, playing a crucial role in foaming, binding, gelling, and enriching the nutritional content across various culinary uses.
Innovative Features of the Patent
This crucial patent brings together a range of innovations, including:
- Improved performance variants of wild-type ovalbumin generated through various modifications.
- Ovalbumin sourced from several avian species and production processes that employ diverse yeast and fungal systems, such as Pichia, Trichoderma, Saccharomyces, and Aspergillus.
Wide-Ranging Applications and Formats
Furthermore, this patent covers several product formats, including baked goods, binding agents for meat and meat substitutes, ready-made egg dishes, whipped cream, ice cream, meringues, and more. It also addresses practical applications related to qualities like hardness, cohesiveness, springiness, chewiness, and foam stability, available in both liquid and powdered forms.
A Significant Milestone for EVERY's Product Line
“This patent represents a significant milestone for EVERY, considering the versatility of ovalbumin as a functional ingredient,” said Arturo Elizondo, Co-Founder and CEO of EVERY. He pointed out that ovalbumin is the essential component that enables EVERY’s egg white alternatives to shine in a variety of complex applications. Notably, it was also the standout protein featured in EVERY Egg, which gained recognition at the esteemed 3-Michelin star restaurant Eleven Madison Park.
EVERY Egg is used in various dishes, from pisco sours to coddled egg vinaigrettes, delicate chawanmushi, and the classic omelet. This exciting development comes on the heels of EVERY’s international partnerships with several prominent companies as the organization prepares for a broad market introduction.
What Lies Ahead for EVERY
“This patent is the result of almost a decade of committed research, further establishing our role as an industry pioneer,” stated Elizondo. “We have exciting projects on the horizon as we look to build on this success and advance our intellectual property.”
About The EVERY Company
The EVERY Company is dedicated to transforming the future of our food systems by providing safe and accessible protein ingredients created through precision fermentation methods. Based in San Francisco, EVERY aims to deliver nature-equivalent proteins that support a wide range of food and beverage companies.
Among its innovative and FDA-approved offerings is EVERY EggWhite™, a product designed to replicate the functional qualities of traditional eggs and egg whites across multiple applications. Additionally, EVERY Protein™ is a highly soluble protein that enhances a variety of food and beverage products, including coffees, juices, sodas, syrups, and baked goods.
Frequently Asked Questions
What is ovalbumin and why is it important?
Ovalbumin is the principal protein found in egg whites, making up more than 54% of the total protein found in eggs. It plays a vital role in many food applications due to its foaming and binding characteristics.
What innovations are included in the new patent?
The patent encompasses various forms of ovalbumin and innovative production techniques that utilize yeast and fungi, thereby enhancing its functionality in a range of food products.
How does EVERY's patent benefit the food industry?
The patent empowers food manufacturers to create new products with improved nutritional and functional attributes, encouraging innovation within food technology.
What products are offered by EVERY?
EVERY provides several innovative protein products, including EVERY EggWhite™ and EVERY Protein™, which are designed to replace conventional egg ingredients in various uses.
What are EVERY's plans for the future?
EVERY intends to expand its market presence and continue innovating its product offerings while further enhancing its intellectual property portfolio.
