To make its animal-free egg alternative, Every engineered the yeast Komagataella phaffii (formerly named Pichia pastoris) to express egg proteins. The yeast grows in bioreactor tanks and secretes protein into the broth, which is then filtered. Because the genetically engineered yeast is no longer present in the final product, Every Egg is not considered bioengineered. It has received Generally Recognized as Safe designation from the US Food and Drug Administration. Every will be working closely with Palacios’ R&D team to integrate its whole alternative egg into Spanish omelet products and comply with European Union regulatory requirements.

The recently signed partnership between Every and the La Rioja, Spain-based multinational food group not only offers an animal-free alternative to a beloved traditional dish, but also highlights how precision fermentation can help strengthen food supply chains. Lance Lively, vice president and general manager at Every, says their products are a cost-competitive and reliable solution to the “troubled egg supply chain,” pointing out that outbreaks of avian influenza have decimated flocks, affecting egg supplies and causing prices to reach record highs. Other egg protein alternatives, like Bioalbumen, produced by the Finnish biotech Onego Bio, come in powder form, whereas Every Egg is a liquid.