European Union Approves Patent for EVERY’s Precision-Fermented Egg White Protein

The EVERY Company has been granted a European Union patent for its recombinant ovalbumin product, expanding its intellectual property portfolio into a new market. This protein, which mimics the primary functional protein found in egg whites, has numerous food applications due to its properties such as foaming, binding, gelling, and nutrition. The company's CEO, Arturo Elizondo, highlighted the significance of this patent in solidifying EVERY's position as a leader in bio-equivalent egg protein technology.

Despite the new patent, EVERY has not yet received regulatory approval in the European Union. However, the company has made progress in the region through partnerships with major food companies. Elizondo emphasized that EVERY holds a significant first-mover advantage in the alternative protein sector, positioning them as pioneers in bringing recombinant egg proteins to the mass market. With a strong presence in both the United States and the EU, EVERY plans to continue its investment in developing bio-equivalent egg proteins through precision fermentation.