The launch dinner of the revolutionary Every Egg by The Every Co. at Eleven Madison Park on 8 December marked a significant milestone in the food and beverage industry. The hen-free liquid egg, created from precision fermentation-derived proteins, resulted from nine years of extensive product development and over $233m in funding from notable investors.
The Silicon Valley-based biotech company behind the breakthrough, co-founded by Arturo Elizondo and Dave Anchel in 2015, aims to develop a scalable yeast fermentation platform to decouple proteins from animals. “For nine years, my dream has been to build a food system humanity can be proud of,” said Elizondo, CEO of The Every Co.
The product collaboration with Chef Daniel Humm, showcased during an exclusive multi-course dinner at Eleven Madison Park, featured the Every Egg as the centerpiece ingredient in a variety of dishes, including an omelette and creme brûlée. According to the California business, the Every Egg replicates the flexibility of traditional hen-laid eggs, serving as a 1:1 replacer in any application.
Though it’s meant to taste and perform like a real egg, it doesn’t have the same nutritional profile, punching in with 8g of protein per serving, along with zero cholesterol or saturated fat. The Every Egg also contains no artificial flavorings.
Recognized as one of the 50 Hottest Tech Companies in the World by Crunchbase, The Every Co.’s other game-changing ingredients include the Every EggWhite and Every Protein. “We looked at every feature and functionality of our egg and worked to perfect it. We were honored to introduce Every Egg to the world in spectacular fashion at Eleven Madison Park,” said Lance Lively, GM of Every.
The product, available for sampling to bakers and foodservice operators, has the potential to transform the food landscape in a future where nutritious eggs are finally possible without the production variability, disease risk, and high environmental impact of animal agriculture. The Every Co. has moved to new headquarters to support its next expansion phase and brought fermentation veteran Scott Hine on board to scale the platform at lower costs.
