EVERY Strengthens Global IP Moat with 65th Granted Patent, Expanding Foundational Protection for Precision-Fermented Ovalbumin
U.S. Patent adds a further foundational ovalbumin patent, protecting finished foods, including baked goods, made with
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The EVERY Company (“EVERY”), the leader in crafting bio-equivalent, highly functional protein ingredients through precision fermentation, today announced the allowance of a pivotal new patent covering advanced recombinant ovalbumin compositions and food applications (US Patent No. 12,767,701). The new patent builds on EVERY’s pioneering U.S. Patent No. 12,096,784 and European Patent No. 4017287. Where earlier patents focus on the ovalbumin ingredient itself, this patent protects the finished foods made with recombinant ovalbumin. The grant marks EVERY’s 65th granted patent globally, further expanding its extensive intellectual property moat, solidifying its position as the dominant IP leader in the space across major international markets, and giving it an additional foundational patent for recombinant ovalbumin.
Ovalbumin makes up more than half of the protein in egg white. It delivers most of the foaming, binding, gelling and nutritional properties that make eggs an essential ingredient in thousands of everyday foods. This milestone protects EVERY’s formulations and methods for incorporating precision-fermented egg proteins into mass-market food products.
“Securing our 65th granted patent globally is a powerful validation of a decade of relentless innovation and scientific leadership,” said Arturo Elizondo, Co-Founder and CEO of EVERY. “As precision fermentation transitions into mass-market adoption, building a deep IP portfolio is critical for establishing long-term commercial value and protecting our market leadership. This foundational patent further reinforces our leadership, providing our commercial partners and prospective investors with unparalleled confidence in EVERY’s proprietary position.”
Protection Across Multiple Applications and Host Organisms
The newly granted patent claims provide commercial-grade coverage for combining recombinant ovalbumin with key egg proteins as well as other food ingredients. Crucially, the patent protects the Company’s functional uses of recombinant ovalbumin across a wide array of high-demand food categories, such as baked goods and processed food products.
Key highlights of the allowed patent include:
- Multi-Host Production: Covers recombinant ovalbumin produced using major industrial host organisms—including Pichia pastoris, Trichoderma reesei, and Aspergillus niger.
- Superior & Equivalent Functional Performance: Protects formulations where precision-fermented ovalbumin delivers equivalent or improved functional properties compared to native animal-derived egg whites, including gelling, whipping, emulsification, foam stability, humectancy, and browning.
- Versatile Form Factors: Encompasses powdered egg white compositions designed to match animal-derived egg whites in consistency, taste, appearance, and shelf stability while offering low fat and optimized protein density.
- Baked goods: Specific protection for baked goods, EVERY’s core market.
The Patent Arrives as EVERY Scales Commercially
The patent extends EVERY’s protection from the ingredient to the products its customers sell. It arrives as EVERY scales commercially. This year, the Company completed a nationwide Walmart rollout and quadrupled production capacity with its manufacturing partner, Huvepharma. It also announced a major manufacturing partnership with ADM to onshore production in the U.S. The company’s robust IP moat spans strain engineering, downstream processing, ovalbumin production, and end-use application compositions, positioning EVERY as the definitive B2B partner for global food manufacturers seeking scalable, sustainable, and animal-free protein solutions.
About EVERY™
EVERY™ is a San Francisco-based food technology company on a mission to build a more secure, sustainable, and accessible global food system by supplying food and beverage companies with bio-equivalent protein ingredients made using precision fermentation.
EVERY’s line of innovative, FDA-approved ingredients includes OvoPro™ (ovalbumin, formerly EVERY EggWhite), which replaces the full functionality of eggs and egg whites in a range of applications, and OvoBoost™ (formerly EVERY Protein), a highly soluble, taste- and texture-neutral protein designed to fortify beverages and food products.
For more information on EVERY’s B2B solutions transforming the food industry, visit EVERY.com.
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