Clara Foods, one of the early pioneers building nature-equivalent proteins using precision fermentation technology, announced today it is rebranding to the EVERY Company and is launching its first animal-free egg product called ClearEgg, an egg protein product targeted at the protein beverage market.
The new product, ClearEgg, will be sold through EVERY’s strategic partner Ingredion, a Chicago-based ingredient solutions conglomerate. EVERY describes ClearEGG as a product that “enables brands to add a nearly tasteless protein boost to hot and cold beverages, acidic juices, energy drinks, carbonated and clear beverages, as well as snacks and nutrition bars. Proteins by EVERY will support label claims including kosher, halal and animal-free.”
The rebrand is a familiar path many startups take as they transition out of an early company name which serves them well during the product development phase. In some ways, it’s reminiscent of Hampton Creek’s rebrand to Just (later Eat Just).
“Our new branding, EVERY, conveys our vision to fundamentally transform the food system for the 21st century so that every human, everywhere can enjoy the food they know and love without harming our planet or animals in the process,” said Arturo Elizondo, EVERY Company CEO.
The launch of ClearEgg is a big milestone for one of precision fermentation’s early pioneers. The company, which launched as part of IndieBio’s first cohort, has been working on creating an egg replacement since 2014 after cofounders Elizondo and Dave Anchel struck up a conversation at a conference. It wasn’t long after that first conversation before the two were working on their idea for using microbial fermentation to create eggs without the chicken.
The ClearEgg protein is just the first attempt by EVERY to crack the animal-free egg market. When I talked to Elizondo earlier this year on the Spoon podcast, he told me the eventual goal is to release a nature-equivalent egg white, diversify into other types of egg types outside of the chicken, and even create a platform that enables entirely new products.
“We’re truly entering the age of molecular food,” said Elizondo. “Not just molecular gastronomy, but instead how do we leverage the molecular element of it in producing the next generation of ingredients to build food 2.0 with new textures, new properties, new flavors that are not even possible to achieve right now with our current animals as a technology?”
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