The EVERY Co. and Grupo Nutresa have reached an agreement to collaborate and drive innovation-based growth in the alternative meat sector. Grounded in the companies' shared values of innovation, sustainability, and excellence, the plan involves the joint development of pilot and industrial tests featuring EVERY EggWhite??

in Nutresa's alternative meat product line. The agreement aims to accelerate product development by leveraging EVERY's hyper-functional binding protein, which will enhance taste, texture, and mouthfeel while eliminating the need for eggs. EVERY's proteins are nature-equivalent versions of animal proteins made without animals, allowing food manufacturers to avoid the disease risk, commodity price volatility, and environmental footprint associated with traditional animal protein.

The agreement complements core R&D initiatives in Nutresa?s cold-cuts business, with an initial focus on replacing conventional egg whites as binding agents in vegetarian products in the Zenú and Pietran brand lines, and supports the company?s strategic pillar of fostering growth through innovation. EVERY uses its precision fermentation platform to precision-target and make the egg?s highest-performing binding protein. The result is EVERY EggWhite, a hyper-functional protein that is nature-equivalent to the egg?s best binder (conventional eggs have over 100 proteins, each with different functionalities).

Nutresa?s formulations will leverage EVERY EggWhite to deliver next-level binding with a performance ingredient that is cage-free, cruelty-free and antibiotic-free. In alternative meat applications, it brings next-level binding and gelation qualities that allow foods to more closely resemble their natural analogs, without the use of animal products or overly processed binding agents. On the heels of historic price fluctuations in conventional eggs, EVERY is pairing product performance with unprecedented ingredient security, now offering F&B leaders like Nutresa an extraordinary flywheel for the development of next-gen foods at the forefront of consumer tastes, sustainability, and availability.