The global food industry is entering a new era where biotechnology and food manufacturing are becoming increasingly intertwined. One of the latest examples is the partnership between agricultural giant ADM (Archer Daniels Midland) and food technology startup The EVERY Company, which aims to significantly expand the production of OvoPro, an animal-free egg protein created through precision fermentation. The collaboration represents an important milestone for alternative proteins, offering food manufacturers a scalable, sustainable, and reliable source of high-quality egg protein while addressing growing global demand for protein-rich foods. (Food Dive)

ADM and EVERY Join Forces

According to Food Dive, ADM will manufacture EVERY's flagship ingredient, OvoPro, using its commercial-scale precision fermentation capabilities at its Clinton, Iowa facility. The partnership combines EVERY's proprietary biotechnology with ADM's global manufacturing expertise, enabling much larger production volumes than the startup could achieve independently. (Food Dive)

The agreement comes as food manufacturers seek alternatives to conventional egg ingredients due to supply chain disruptions, fluctuating egg prices, and rising consumer demand for protein-fortified products.

ADM described the collaboration as an opportunity to strengthen the global protein supply chain rather than replace conventional egg production. Instead, precision fermentation provides an additional source of high-quality protein that complements traditional agriculture while giving food companies greater flexibility in product development. (Food Dive)

What Is OvoPro?

OvoPro is an animal-free egg white protein produced using precision fermentation instead of chickens.

Unlike plant-based egg substitutes that rely on ingredients such as mung beans, soy, or starches, OvoPro recreates the same protein naturally found in egg whites. As a result, it delivers many of the same functional properties that food manufacturers depend on, including:

• Binding
• Gelling
• Foaming
• Whipping
• Aeration
• Protein fortification

Because it is molecularly similar to conventional egg white protein, manufacturers can often use it as a "drop-in" ingredient without dramatically reformulating recipes. It is also cholesterol-free, vegan, and offers a neutral flavor profile, making it suitable for a wide range of food applications. (Food Ingredients First)

Understanding Precision Fermentation

Precision fermentation is one of the fastest-growing technologies in food innovation.

The process involves inserting genetic instructions into microorganisms such as yeast. During fermentation, these microbes produce specific proteins that are chemically identical to those found in nature. After fermentation, the protein is purified, resulting in an ingredient that performs like its traditional counterpart without requiring animal agriculture. (Green Queen)

This differs from traditional fermentation used to make foods like bread, yogurt, or beer. Instead of producing alcohol or organic acids, precision fermentation produces highly specific functional proteins.

The technology has already been used commercially to manufacture ingredients including:

• Dairy proteins for animal-free milk
• Enzymes
• Specialty fats
• Egg proteins
• Pharmaceutical ingredients

Industry experts increasingly view precision fermentation as one of the most promising solutions for expanding protein production while reducing pressure on conventional livestock systems. (Green Queen)

Why This Partnership Matters

The collaboration addresses several challenges currently facing the food industry.

1. Rising Protein Demand

Consumers worldwide are seeking higher-protein foods, from beverages and snack bars to bakery products and ready meals. This trend has increased demand for premium protein ingredients beyond what traditional supply chains can always provide. (Food Dive)

2. Egg Supply Volatility

Egg markets have experienced significant price swings in recent years, largely due to avian influenza outbreaks and supply disruptions. Food manufacturers have struggled with unpredictable ingredient costs, making reliable alternatives increasingly attractive. (IndexBox)

3. Sustainability Goals

Many food companies have committed to lowering greenhouse gas emissions and reducing dependence on resource-intensive ingredients. Precision fermentation can potentially lower land and water use while providing consistent production that is less vulnerable to weather or disease. Although environmental impacts vary by manufacturing process, the technology is widely viewed as a promising sustainability tool. (Green Queen)

Applications Across Food Categories

ADM and EVERY expect OvoPro to be used in numerous food and beverage categories, including:

• Frozen foods
• Sweet baked goods
• Pasta
• Protein beverages
• Snack foods
• Nutrition products
• Confectionery

Its functional properties make it valuable not only as a protein source but also as an ingredient that contributes to texture, stability, and product structure. (Food Dive)

EVERY's Rapid Growth

The partnership reflects accelerating commercial demand for EVERY's technology.

According to the company, customer orders during the first four months of 2026 exceeded the total order volume recorded throughout 2025 by 550%. Earlier this year, EVERY also announced a manufacturing expansion with biotechnology company Huvepharma to substantially increase production capacity in Europe. The new ADM partnership establishes its first major commercial production site in the United States, further expanding supply. (Food Dive)

This expansion demonstrates that precision fermentation is moving beyond pilot projects toward industrial-scale manufacturing capable of serving mainstream food companies.

The Competitive Landscape

The alternative egg market has expanded rapidly over the past several years.

Most products currently available rely on plant proteins, starches, or hydrocolloids to mimic egg functionality. While these ingredients work well in certain applications, replicating the full performance of egg proteins—particularly for foaming, whipping, and binding—has remained challenging.

EVERY's approach differs because it produces the actual egg protein rather than attempting to imitate it with plant ingredients. The company also positions OvoPro as an alternative protein ingredient alongside whey, another premium protein experiencing strong demand and price pressure. (Food Dive)

Challenges Ahead

Despite its promise, precision fermentation still faces several hurdles.

Manufacturing costs remain higher than many conventional ingredients, although economies of scale are steadily improving. Consumer education is another challenge, as many shoppers are still unfamiliar with precision fermentation and how it differs from genetically modified foods.

Regulatory approval is also essential in every market where these ingredients are sold. While EVERY has obtained key U.S. regulatory clearances for its products, broader international expansion will require additional approvals. (Green Queen)

Finally, scaling fermentation infrastructure requires significant investment. Large manufacturing partnerships such as the one with ADM help overcome this bottleneck by leveraging existing industrial facilities instead of building entirely new plants from scratch. (Green Queen)

Looking Ahead

The ADM–EVERY partnership highlights how established food ingredient companies and biotechnology startups are increasingly collaborating to commercialize next-generation proteins.

Rather than replacing conventional agriculture, precision fermentation is emerging as a complementary production method that can enhance supply chain resilience, reduce dependence on volatile commodity markets, and provide food manufacturers with innovative functional ingredients.

As demand for high-protein foods, sustainable production methods, and reliable ingredient supplies continues to grow, partnerships like this are likely to become more common. If successful, OvoPro could help establish precision-fermented proteins as a mainstream ingredient across bakery, beverage, nutrition, and prepared food categories, accelerating the broader transformation of the global food system. (Food Dive)

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