Process Engineer I

Multinational food manufacturer Grupo Palacios has struck a commercial agreement with The EVERY Company—the first player to commercialize egg proteins produced by microbes instead of chickens—to incorporate its EVERY Egg liquid egg into its flagship Spanish omelets.Palacios’ Spanish omelets (potato tortillas) are sold as ready-to-eat products (frozen and refrigerated) in various formats (whole, sliced, mini) in retail and foodservice locations in multiple countries.In a press release announcing the deal, the Madrid-based company said it was “genuinely amazed” by the taste and versatility of EVERY Egg, adding that its “ability to seamlessly blend into a wide range of dishes while maintaining the authentic taste and texture of a high-quality hen egg is remarkable.”Palacios started out in the meat industry but has since branched out to tortillas, pizzas, pastries, and plant-based products. It generated revenues of €380 million ($407 million) in 2023, has 11 production plants in Spain, one in the UK and another in the US, with products distributed in 50+ countries.The EVERY Company VP and general manager Lance Lively told AgFunderNews: “Our intention with this collaboration is to ultimately be sold everywhere that Palacios currently sells its Spanish omelet products. This scale of distribution will of course take time, and the roll-out will depend on regulatory approvals and in-market success.”He added: “We are in the process of applying for regulatory approval in the EU. Fortunately, Palacios is a major Spanish food company that exports its products to Europe, the US, Latin America, the Middle East, and East Asia. There is strong overlap between Palacios’ international presence and EVERY’s target markets.”The Every Co portfolio: The EVERY Company engineers yeast (Komagataella phaffii) strains to express proteins found in eggs during a fermentation process requiring a source of sugars as the feedstock. To date, it has developed four ingredients:EVERY EggWhite ​: A 1-to-1 egg white replacer containing ovalbumin (the most prevalent protein in egg white) which delivers functional properties including aeration, whipping, gelling, binding, and foam stability.​: A 1-to-1 egg white replacer containing ovalbumin (the most prevalent protein in egg white) which delivers functional properties including aeration, whipping, gelling, binding, and foam stability

SAN FRANCISCO - The EVERY Company, pioneers in the functional protein industry, and Landish Foods, a North American leader in nutritional wellness products, today announced the launch of a groundbreaking line of ready-to-mix powders under the new brand FERMY(TM): Protein Coffee Enhancer and Protein Matcha Latte.

The Vegetarian Butcher, part of Unilever, is partnering with The EVERY Company to enhance the texture and nutritional profile of its plant-based meat alternatives using The EVERY Company’s EVERY EggWhite. This proprietary ingredient, derived from precision fermentation, mimics the binding properties of conventional eggs without involving any animal components. “This […] ingredient is a natural fit with The Vegetarian Butcher’s mission to release animals from the food chain”. Formerly known as Clara Foods, EVERY has pioneered the development of animal-free egg products through a fermentation process that utilizes yeast and sugar to produce proteins that mimic the gelation properties of hen’s eggs. This method enables the production of high-quality, functional proteins with a significantly reduced environmental footprint compared to traditional animal farming