EVERY Secures Foundational Patent for Ovalbumin Produced via Precision Fermentation
Patent covers the dominant protein in eggs — ovalbumin — in wide-ranging ingredient compositions
The EVERY Company, a company working to craft functional protein ingredients, has been granted its latest foundational patent, US 12/096,784. This pioneering patent represents a milestone in advancing egg proteins from precision fermentation, further strengthening EVERY’s intellectual property portfolio and cementing its leadership in food technology.
The newly granted patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin — the principal protein found in egg whites — combined with at least one additional consumable ingredient. Ovalbumin constitutes over 54% of the protein in an egg white and is the chief protein largely responsible for the egg’s foaming, binding, gelling, and nutritive properties across the myriad applications where eggs and egg whites are used as ingredients. The scope of this patent includes a range of innovations including:
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- Wild-type ovalbumin variants with enhanced performance through various modifications
- Ovalbumin sourced from multiple avian species and production methods utilizing a range of yeast and fungal systems such as Pichia, Trichoderma, Saccharomyces, and Aspergillus.
Additionally, the patent spans a wide array of product formats — such as baked goods, binding for meat and meat analogues, ready-to-eat egg, whipped cream, ice cream, meringues, and more — and addresses numerous functional applications including hardness, cohesiveness, springiness, chewiness, and foam stability, in both liquid and powder forms.
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