What comes first: the chicken or the egg? ARTURO ELIZONDO’S biotech is reinventing protein, reshaping global diet and future-proofing the food industry. read on about the world’s first liquid egg made without hens.
Protein water, protein ice cream, protein pasta, protein cookies and protein cereal.
These are just a few of the interesting products on-shelf for anyone looking to increase their daily protein intake. With analysts forecasting that the global protein ingredients’ market will reach $47.4 billion by 2032, there’s no doubt that this macronutrient is having a moment. We have become protein-obsessed but it’s not all about meat.
Plant-based options are coming into their own as biotech companies create innovative ingredients that mimic animal meat characteristics while meeting consumer protein needs. A great example is heme, the molecule that gives meat its characteristic color and flavor. Heme is also found in plants and microorganisms so through fermentation or genetic engineering, it can be produced from plant or microbial sources. When heme is added to plant-based meat, it becomes eerily similar to the real thing. It’s an incredibly complex process that’s hard to scale, which is why Arturo Elizondo, the co-founder and CEO of The EVERY Company, started with an egg.
One of the biggest obstacles with bio-based products is the ‘valley of death’. Many innovative products die before they hit the market. “It’s one of the challenges with alternative proteins,” explains Elizondo. “So, our big focus, from the beginning, was choosing a technology that could scale; that had already scaled globally.” This is one of the reasons Elizondo chose fermentation for The EVERY Company – he could plug into existing, large-scale fermentation facilities without spending millions of dollars.
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“Brewers use yeast to convert sugar into alcohol; we can use yeast to convert sugar into protein,” he says.
Protein is a megatrend that isn’t going away anytime soon. Elizondo says that even though it’s a big part of diet culture – both the keto and the caveman eating plans focus heavily on protein – there are benefits beyond satiety. “It’s the only macromolecule that hasn’t been demonized,” he says. “There are four macromolecules – protein, fats, carbohydrates and alcohol. Fats, carbs and alcohol are all controversial, but protein has maintained its halo.” There’s also the fact that globally, diets are dominated largely by animal proteins which, when farmed industrially, have a significant impact on the environment. “We have to start evolving the way we product protein because the demand isn’t going away,” he adds. As an alternative to the factory farming model, Elizondo believes we can use technology to produce protein in a healthier and more sustainable way. It’s not only about making products that look and taste similar to something else, he says that technology, in the long run, can create better food (and food systems) designed for humans.
One of the proteins Elizondo’s company is relooking is the egg. Although egg consumption in Africa is beyond the global average, it’s estimated that around 1.6 trillion eggs enter the market every year. “And it’s not suddenly going to stop. We’re not all going to start eating lentils and tofu,” he laughs. What makes The EVERY Company a little different is that it is an ingredients company. They’re not simply producing a consumer facing substitute for eggs (although they do have a few), they’re working with major industry players to integrate EVERY Company’s alternative protein ingredient into existing products and supply chains.
“The unsexy thing about food is the supply chain. When the Covid pandemic happened and countries shut down their borders, it was a big wake-up call for the companies who import their animal protein,” says Elizondo. Another challenge is avian influenza, also known as bird flu. The poultry industry suffers, the price of eggs goes up and the manufacturers that use eggs are forced to adjust production schedules or reformulate recipes to cope with shortages.
“How do we build a more resilient food system that can withstand the pressures of pandemics, climate change and zoonotic diseases? It’s a very fragile system,” he says.
At the same time, many big food companies have ESG targets to cut carbon emissions and keep their supply chains steady. This usually means more consistent sourcing, avoiding rushed shipping and relying less on resource-heavy practices (like industrial egg farming which produces high levels of waste and emissions). “This is why we exist and how we can make impact at scale. We can support the entire industry and not be seen as adversarial. We’re building a better food system,” he says. For Elizondo, this is the future of food. In addition to working with major food producers on the ingredients side, The EVERY Company will be entering the mass market in 2025 with the EVERY Egg, the world’s first liquid egg made without hens. It’s not an elitist product that only expensive grocery stores will carry but rather an item everyone can find, afford and most importantly, eat.
Functionality first
As an industry, plant-based protein companies face a lot of challenges. In France, the words ‘steak’, ‘bacon’, and ‘sausage’ have been outlawed for meat alternatives. In South Africa, the High Court overturned an attempt by the Department of Agriculture, Land Reform and Rural Development (DALRRD) to impose similar restrictions. The issue took two years to resolve, and certain products were removed in the interim from retail shelves.
“This is why it’s so important to partner with the incumbents and work with them, not against them. There’s this huge gap in ingredients that no one talks about and that’s where our focus lies. It’s not about taste, it’s about functionality,” says Elizondo. “If you look at ingredient labels, it’s almost impossible to avoid eggs, they’re everywhere because they’re functional. They foam, bind and gel in ways that nothing else can.”
Eggs may seem like an impossible ingredient to replace but that’s where the biggest opportunity for The EVERY Company lies. In some ways, Elizondo compares the path he’s following to insulin. In 1922, insulin came from the pancreatic tissue of cows (and later pigs). It was produced at scale by Eli Lily to treat diabetes but still came from animals. But then, in 1978, the first genetically engineered, synthetic ‘human’ insulin was produced using E. coli bacteria. “This company found a way to make insulin through protein fermentation technology and within 15 years, it dominated the market. And now, 99% of insulin in the world is made using the same technology,” says Elizondo. Protein fermentation technology moved to the cheese industry and replaced animal rennet with bio-identical chymosin, an enzyme essential for curdling milk. It’s a technique also used to create vitamins and to extend the freshness of baked goods by synthesizing enzymes that improve texture and shelf life. Protein is more than a megatrend, “it’s the best-kept secret in the food industry,” exclaims Elizondo. “And if we can make these ingredients a little bit better, a little bit safer, a little bit more sustainable, that’s worth fighting for.”
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