The Every Company’s $55M Leap: From Fragile Supply Chains to Functional Precision

Courtesy: The Every Company

Amid an era of volatile food prices and climate-linked disruptions, The Every Company is quietly rewriting how one of the world’s most ubiquitous ingredients is made. The San Francisco-based biotech, a pioneer in precision fermentation, has secured $55 million in Series D financing to scale the production of its animal-free egg proteins and bring them further into the mainstream. The round, led by McWin Capital Partners with participation from Main Sequence, Bloom8, TO.VC, Minerva Foods, Grosvenor Food & AgTech, New Agrarian, and SOSV brings Every’s total funding close to $300 million.

For co-founder and CEO Arturo Elizondo, the milestone is about more than capital. “This new injection of funding allows us to make good on our promise, making products accessible to everyone, in every state, every grocery store,” he says. That accessibility is already taking shape: Every’s egg proteins are now appearing in products sold nationwide at Walmart, marking one of the most significant commercial rollouts for precision fermentation to date.

The achievement underscores a shift across food tech. After years of prototypes and pilots, a handful of companies are moving from promise to proof, delivering at scale for industrial clients rather than just testing recipes in controlled labs. “Every has crossed the line from promise to proof,” says Martin Davalos, partner and head of food tech at McWin Capital Partners. “They’re not talking about proof-of-concept pilots anymore, they’re selling metric tons of product at industrial scale to some of the biggest food companies on the planet. This is the kind of platform that will define the next decade of food production.”

Scaling stability in a system on edge

The timing could hardly be better, or more urgent. The global egg industry, worth more than $270 billion, has faced one crisis after another. Avian flu outbreaks have devastated poultry populations, driving egg prices to record highs, while salmonella scares and feed shortages have shaken supply chains. For large food producers, these disruptions have turned a staple commodity into a recurring risk.

Every’s approach is both practical and revolutionary. Its precision fermentation technology uses microbes instead of chickens to produce egg proteins that are bioidentical to those found in nature. The process eliminates exposure to disease, feed costs, and climate variability, while delivering identical texture, taste, and performance. Its powdered ingredients last 18 months without refrigeration, removing the need for costly cold chains and providing bakeries and food manufacturers with the consistency that traditional eggs can’t guarantee.

Courtesy: The Every Company

“Most of our customers aren’t looking for vegan or animal-free labels; they’re looking for reliability,” says Elizondo. “Some even save money by switching to our proteins; others are willing to pay a small premium for peace of mind. But what matters most is that they can finally plan around stability.”

This focus on solving real supply-chain challenges rather than selling ideology is what has made Every stand out. Its hero ingredient, OvoPro™, is a recombinant version of ovalbumin, the protein responsible for egg whites’ elasticity and structure, while OvoBoost™ is a soluble, taste-neutral glycoprotein designed for beverages and fortified foods. Both have FDA approval and are already in use across several product categories.

From pilot batches to industrial biomanufacturing

Every is now producing metric tons of protein each month at a European facility and plans to double capacity this year with a second site in the U.S. The company is also exploring a partnership with Vivici and the Abu Dhabi Investment Office (ADIO) to build a four-million-litre industrial fermentation plant in the UAE, a region that imports nearly 70% of its eggs. This expansion, if realized, could mark one of the largest biomanufacturing footprints for precision fermentation to date.

“Every is proving what this technology can do, real products solving real problems at industrial scale, with a clear path to profitability,” adds Phil Morle, partner at Main Sequence. “This isn’t about vegan alternatives. It’s about building resilience into the food system.”

That word, resilience, has become central to Elizondo’s vision. “If the last two years have taught us anything,” he says, “it’s that our food system is still incredibly fragile. One outbreak can wipe out hundreds of millions of hens. For companies large and small, that kind of risk isn’t tenable anymore, and we now have the answer.”

The company’s growing footprint also signals a broader evolution in the alternative protein sector: away from novelty and toward infrastructure. The same technology once used to make insulin or rennet is now being deployed for food security, promising ingredients that are consistent, scalable, and cost-competitive. “Our goal isn’t to make something almost as good as an egg,” Elizondo says. “It’s to make the exact same protein, just without the bird.”

Courtesy: The Every Company

Defending innovation and defining the market

With Every’s leadership position has come scrutiny. Finnish startup Onego Bio, also developing precision-fermented egg proteins, has filed lawsuits in the U.S. and Europe challenging some of Every’s patents. Elizondo calls the action “a desperate attempt to access our intellectual property,” noting that Every holds 63 issued patents and has more than 100 pending. “We’ve been innovating for a decade, years before many of our competitors even existed,” he says. “We’ll vigorously defend what we’ve built.”

For now, the company’s focus remains on execution: scaling production, reducing costs, and deepening relationships with global food manufacturers. Every’s move away from co-branded products like Fermy, its collaboration with Landish Foods, toward confidential ingredient partnerships reflects a maturation of the business model. The brand may not appear on packaging, but its proteins are increasingly woven into everyday foods, from bakery mixes to ready-to-drink beverages, without consumers even knowing.

Investing in fundamentals, not fads

That quiet integration may also explain how Every has managed to close one of the largest alternative protein rounds of 2025, despite an investment landscape still reeling from last year’s downturn. While total funding for the category dropped by 27% in 2024, investors appear to be rallying behind companies that show strong economics and tangible market pull.

For Davalos of McWin, the case was straightforward. “They’re not promising potential, they’re showing performance,” he says. “This is how food tech scales: with fundamentals that work for the mass market.”

Every’s investors and customers see something deeper than just an alternative ingredient: a blueprint for de-risking the food system itself. In a world increasingly defined by biological shocks and climate instability, the company’s model, year-round, animal-free, shelf-stable production, represents a quiet revolution in reliability.

Elizondo sums it up with characteristic clarity: “Ultimately, we’re not reinventing the egg. We’re reinventing how the world makes it.”