Claimed to have a “sensory profile more neutral than any leading vegetable or animal protein on the market ”, EVERY ClearEgg is able to withstand a wide range of temperatures and pH levels without denaturing, and is bio-identical to a glycoprotein contained in egg white, but is produced by The EVERY Company in a fermentation tank using a genetically modified strain of yeast.
EVERY ClearEgg allows formulators to add a “almost tasteless“A protein boost for hot and cold drinks, acidic juices, energy drinks, carbonated and clear drinks, as well as nutrition snacks and bars, and supports Kosher, Halal and Animal-Free claims,” said the co -Founder and CEO Arturo Elizondo, who said it will be launched as a branded ingredient with its first retail customer in early 2022.
Almost invisible, almost tasteless… No need to add sugar or aromas to hide the protein in the notes
From a nutritional standpoint, he said: “EVERY ClearEgg is a source of highly digestible animal protein. Compared to vegetable proteins with an average digestibility of 70-90%, EACH ClearEgg has a high digestibility of 93%.
Pointing to a photo showing a variety of plant and animal proteins dropped into cold water (see below), he said: “You will see that some vegetable protein sort of sinks to the bottom because it tends to be quite insoluble, while animal protein is really soluble, but whey protein tastes like milk, and then the egg smells. the egg. EACH ClearEgg won’t settle and you don’t need to add sugar or flavors like chocolate and strawberry to mask the protein flavors.
The launch follows The EVERY Co’s first product: ‘pepsin without animals, An enzyme traditionally derived from the stomach of pigs that is used in everything from digestive health supplements to making plant-based protein hydrolysates.
Both products are sold exclusively by Ingredion and available worldwide, said Elizondo, who recently teamed up with ZX Ventures, The innovation arm of brewer AB InBev, to help develop an industrial-scale fermentation platform for its proteins.
“We unlock a suite of egg proteins”
An egg white substitute containing animal-free egg albumin is also in the works, said Elizondo, who said food companies are drawn to animal-free protein for multiple reasons, from the new functionality to sustainability, to the ability to make vegan claims, to simply wanting a constant, reliable and safe supply of high quality protein with more reliable prices.
“We are unlocking a line of egg proteins and will be launching products that go beyond hyper solubility and pure taste, but also offer foam, binding and gelation. We create products that blow everything else out of the water.
Although the host microorganism is genetically modified, the protein itself will not trigger a “bioengineered” tag.
Regarding labeling, EVERY ClearEgg will be listed on the ingredient list as “non-animal egg white protein”.
Although it is produced by a genetically modified strain of yeast, he “does not contain residual genetically modified yeast or genetically modified DNA, therefore does not trigger a bioengineered label ”, noted Elizondo, who got a coveted “no questions” letter from the FDA last month in response to the company’s GRAS (generally recognized as safe) determination for EVERY ClearEgg.
“As part of our FDA GRAS dossier, we confirmed the absence of GM yeast in three batches of material produced using methods representative of the commercial scale.
The new brand image: “It’s really like Clara is coming out of her eggshell”
Asked about the rebranding from Clara Foods to The EVERY Company, he said: “It’s really like Clara is coming out of her eggshell. We felt people were excited about what we were doing and that it deserved a new name as we are starting a new conversation in the field of protein.
“Our ambition has always been to make our products accessible to everyone and that is a big part of why we have chosen a model based on partnership. working with AB InBev to scale up the manufacturing side and have a global footprint.
History of the origins:Founded by Elizondo and David Anchel in late 2014, The EVERY Company (formerly Clara Foods) designs yeasts to express the proteins found in eggs through a fermentation process requiring a source of sugars as a raw material.
The genetically modified yeast is not present in the final proteins, which notBe classified as “bioengineered” under new federal labeling laws, says the company, which raised $ 15 million in a Series A in 2016 and $ 40 million in a Series B in 2019.
GRAS notice:Clara Foods has gathered GRAS (generally recognized as safe) determinations for several proteins and is submitting them to the FDA, said Elizondo, who noted that the proteins are already found in eggs and therefore do not present new safety concerns for them. regulators.
In a letterSent to Clara Foods on September 9, the FDA said it had no questions regarding Clara’s determination that EVERY ClearEgg is generally recognized as safe (GRAS).
Produced by a strain of Komagataella phaffiiIn yeast, soluble egg white protein is a glycoprotein containing mostly recombinant ovomucoid, the FDA explained: “The physical characteristics of the recombinant ovomucoid in soluble egg white protein and deglycosylated native chicken egg white ovomucoid are equivalent in terms of molecular weight, isoelectric point and glycosylation sites. “
After fermentation, the K. phaffiiThe cells are separated by centrifugation and microfiltration. The resulting lysate is further purified using pH adjustment and ultrafiltration, then dried to produce the final product, an off-white powder.
Allergens: Since chicken egg ovomucoid is a known allergenic protein in egg, products containing soluble egg white protein from The EVERY Company will be labeled as “contains egg”.
Photo credit: The EVER Company
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