Palacios Teams Up with EVERY for Microbial Egg in Omelets

In a groundbreaking move that highlights the increasing synergy between traditional food manufacturing and innovative biotechnology, Grupo Palacios, a multinational food manufacturer, has inked a commercial agreement with The EVERY Company. This collaboration will see Palacios incorporating EVERY Egg, a liquid egg substitute produced by microbes, into its flagship Spanish omelets. This partnership is poised to revolutionize the ready-to-eat sector, particularly in the realm of frozen and refrigerated Spanish omelets, which Palacios sells in various formats including whole, sliced, and mini versions across multiple countries.

Palacios, based in Madrid, expressed their enthusiasm in a press release, stating they were “genuinely amazed” by the taste and versatility of EVERY Egg. The company praised the product’s ability to seamlessly integrate into a wide range of dishes while maintaining the authentic taste and texture of high-quality hen eggs. This endorsement from a major player in the food industry underscores the potential of microbial fermentation technology to disrupt traditional food production methods.

Founded in the meat industry, Palacios has diversified over the years to include tortillas, pizzas, pastries, and plant-based products in its portfolio. With revenues of €380 million ($407 million) in 2023 and a robust manufacturing presence with 11 production plants in Spain, one in the UK, and another in the US, Palacios distributes its products to over 50 countries. The collaboration with The EVERY Company aligns with Palacios’ strategic vision to innovate and expand its product offerings.

The EVERY Company, headquartered in California, has been at the forefront of developing animal-free proteins through microbial fermentation. Utilizing yeast strains (Komagataella phaffii), the company engineers proteins found in eggs, producing them via a fermentation process that uses sugars as feedstock. Their product lineup includes EVERY EggWhite, EVERY Egg, EVERY Protein, and EVERY Pepsin, with the latter currently on hold as the company prioritizes its other ingredients.

Lance Lively, VP and General Manager of The EVERY Company, shared with AgFunderNews the ambitious scope of the collaboration, stating, “Our intention with this collaboration is to ultimately be sold everywhere that Palacios currently sells its Spanish omelet products. This scale of distribution will of course take time, and the roll-out will depend on regulatory approvals and in-market success.” He emphasized the strategic overlap between Palacios’ international presence and EVERY’s target markets, noting that regulatory approval processes are already underway in the EU.

The EVERY Company has already made significant strides in the food industry, securing partnerships with major brands like Unilever’s The Vegetarian Butcher and Landish Foods. These collaborations have showcased the versatility of EVERY EggWhite as a clean label binder in meat alternatives and EVERY Protein as a highly soluble, near-invisible protein for beverages and food products. The company has also received ‘no questions’ letters from the FDA in response to its GRAS (Generally Recognized as Safe) determinations and has submitted applications under the Novel Foods process in the EU and the UK.

Arturo Elizondo, co-founder of The EVERY Company, highlighted the firm’s focus for 2024, stating, “We’ve proven that our technology works at scale; we’re producing regularly in 100,000-L+ fermenters making metric tons of product. So it’s now a matter of continuing to dial up scale so we have enough capacity to ultimately bring the cost down.” This scaling up is crucial for meeting the anticipated demand from Palacios’ extensive distribution network.

The partnership between Grupo Palacios and The EVERY Company signifies a pivotal moment in the food industry, showcasing how innovative biotech solutions can complement and enhance traditional food products. As consumers increasingly seek sustainable and animal-free alternatives, such collaborations are likely to become more prevalent, driving further advancements in food technology.

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