“World’s Largest” Spanish Omelet Producer Partners with Every Co to Use the Egg Alternative

Grupo Empresarial Palacios Alimentación, which claims to be the world’s largest producer of Spanish omelets and string chorizo, has announced a commercial agreement with US biotech firm The Every Company.

Following the agreement, Palacios will use the EVERY Egg — said to be the world’s first liquid egg product made using precision fermentation — in its flagship Spanish omelets. The egg alternative will also be incorporated into the research and development of new products.

Palacios says it has a “firm commitment to innovation”, adding that the company is at the forefront when it comes to incorporating new innovations into traditional recipes. The EVERY Egg is said to provide a safe and reliable alternative to conventional chicken eggs, whose supply has been affected by issues such as avian flu.

“We were genuinely amazed by the delicious taste and culinary versatility of the EVERY Egg,” says Palacios. “Its ability to seamlessly blend into a wide range of dishes while maintaining the authentic taste and texture of a high-quality hen egg is remarkable.”

“Indistinguishable from eggs”

The EVERY Egg was first unveiled last December as a direct replacement for mixed eggs in any application. The product was introduced at the three-Michelin-star plant-based restaurant Eleven Madison Park in New York City, as part of a multi-course meal featuring dishes such as French omelet and crème brûlée. Chef David Humm described the ingredient as “all but indistinguishable from hen eggs”.

Just this month, The EVERY Co announced a partnership with Canadian nutritional wellness company Landish Foods to launch a line of ready-to-mix protein powders featuring its precision fermentation-derived egg white protein. The ingredient was first launched in 2022, and followed the introduction of the company’s first animal-free egg protein, EVERY ClearEgg, in late 2021.

Source: Vegconomist