The Every Company, a San Francisco-based start-up, has successfully produced artificial egg white that is indistinguishable from natural egg white. This breakthrough product does not require labeling in the market. Egg white is a crucial ingredient in many foods, including baked goods, pasta, sauces, and even cocktails. The Every Company’s CEO, Arturo Elizondo, stated that egg white is known for its unique functional properties that are almost impossible to replace. Therefore, the company has been developing a process since 2014 that can produce artificial egg white without the involvement of a chicken. Now, The Every Company has successfully created such a protein.
The Precision Fermentation process, named for the manufacturing process, involves analyzing the DNA sequence of chickens. The company’s scientists were able to determine a recipe for protein production by transferring this genetic information to yeast cells. The yeast cells, fed with sugar, can produce egg white protein in a fermenter, similar to the production of beer. The innovative process requires significantly less energy, land, and water than raising chickens. Unlike other plant-based egg substitutes, the egg white produced through Precision Fermentation is indistinguishable from natural egg white and can be used in cooking and baking just like the protein from a chicken egg. However, it can also cause allergic reactions in those with egg allergies.
The Every Company’s egg white protein does not contain genetically modified ingredients and, therefore, does not require labeling in the United States. The company is currently working on artificial egg yolk and has already launched a soluble and tasteless protein for beverages and pepsin, an enzyme used in medications. The Every Company’s breakthrough in producing artificial egg white has the potential to revolutionize the food industry, providing a sustainable and ethical alternative to traditional egg production.
In conclusion, The Every Company’s successful production of artificial egg white is a significant milestone in the food industry. The Precision Fermentation process has the potential to provide a sustainable and ethical alternative to traditional egg production, requiring less energy, land, and water. The egg white protein produced through this process is indistinguishable from natural egg white and can be used in cooking and baking. However, it can also cause allergic reactions in those with egg allergies. The Every Company’s innovative approach to food production is a step towards a more sustainable and ethical future.
