An egg is an egg and is the product of a bird. Now the American company Every Company wanted to produce eggs without the chickens intervening in the process. Neither chickens nor any other birds produce the company's new product, the so-called Every Egg.
Every Egg has been presented at the three-star restaurant Eleven Madison Park where chef Daniel Humm has created a menu with this new “egg”. The product has been created thanks to precision fermentation. In this process, which will surely change some things from now on, the DNA sequences of the animal protein are inserted into the yeast. These yeasts feed on sugars in an industrial laboratory process and produce the desired proteins. From that moment on, this generated protein behaves like the protein of an egg. But the process does not end here, the company needs to imitate the flavor and texture at that moment and all of this is done with products of plant origin.
It is true that there were products that imitated the egg. All of them are produced from vegetable proteins such as soy or peas, but this is the first to use this precision fermentation process.
Every Egg, advantages and differences
To achieve Every Egg, around $200 million and more than nine years of research have been invested. This so-called egg, although it has an almost identical behavior and flavor, is somewhat more protein than a normal egg. It also has no saturated fat or cholesterol.
This proven technology for producing dairy and honey aims to improve the sustainability of the planet. It uses less water and land destined for the cultivation of cereals and legumes that will feed the chickens. So it can help improve the environment and there is no animal welfare problem, nor the problem of caged hens.
In addition to everything related to the environment with a more industrialized process, the challenge is to lower production costs and in the future reach more competitive prices and make it more affordable for the population.
