The EVERY Company (EVERY), a biotechnology firm focused on fermentation-based protein ingredients, has received a European Union patent for its recombinant ovalbumin product. This milestone expands EVERY’s intellectual property portfolio into a key market, complementing its existing patents in countries such as the United States, Finland, Germany, Denmark, and Great Britain.
The European patent, numbered 4017287, covers an ingredient composition containing recombinant ovalbumin for use in food products. Recombinant ovalbumin, which mimics the primary functional protein found in egg whites, is widely valued in food production for its foaming, binding, gelling, and nutritional qualities. By using precision fermentation, EVERY produces a bioequivalent version of ovalbumin that can be used in products ranging from baked goods and meat alternatives to meringues and whipped cream.
Arturo Elizondo, EVERY’s co-founder and CEO, commented on the significance of the achievement. “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,” he said. The patent also encompasses ingredient compositions containing enhanced-performance ovalbumin and ovalbumin derived from multiple avian species, underscoring its potential applications across a variety of food products. These innovations build on the company’s earlier US patent, US 12,096,784.
EVERY’s portfolio of patents highlights its focus on developing bioequivalent egg protein technology through precision fermentation. The company was among the first to concentrate on producing egg proteins without the use of animals, offering a sustainable solution to growing demand for high-quality protein alternatives. “We were the first to focus on egg proteins using fermentation. We were the first to launch these products in the market, and we aim to be the first to bring recombinant egg proteins into the mass market,” Elizondo added.
The patent also strengthens EVERY’s competitive position in a sector that has become increasingly active. “The food tech and high-protein ecosystem is crowded,” Elizondo acknowledged, “but when it comes to bio-equivalent egg protein, 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.”
While the new patent provides a solid foundation for EVERY’s presence in Europe, the company has not yet secured regulatory approval in the region. Nevertheless, it has established partnerships with major food companies such as Grupo Palacios and Unilever’s The Vegetarian Butcher, announced earlier this year, signaling progress toward bringing its products to market.
This week, another significant development occurred in the field, with Onego Bio applying for GRAS (Generally Recognized As Safe) status in the United States for its own fermentation-based egg protein. The move highlights growing interest and competition in this emerging segment of the food industry.
As EVERY continues to expand its reach, the new European patent represents an important step in the company’s effort to provide innovative protein solutions to global markets. With a strong intellectual property foundation and ongoing partnerships, EVERY is positioned to address evolving demands in food production while advancing its precision fermentation technology.
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