Every partners with Huvepharma to nearly quadruple OvoPro output

The question hanging over precision-fermented egg proteins has always been simple and unforgiving: can they move beyond promising demos and actually feed factory demand at scale? The Every Company’s new manufacturing partnership with Huvepharma and its Biovet AD subsidiary in Peshtera, Bulgaria, is designed to answer that by nearly quadrupling OvoPro output, turning a functional-ingredient story into a throughput story.

OvoPro is not being sold as a novelty powder or an R&D sample. EVERY has positioned it as a pure ovalbumin protein made through precision fermentation, built to deliver the binding, gelling, foaming and whipping behavior formulators expect from conventional egg ingredients. The company says it can partially or fully replace egg or egg-white functionality in sweet baked goods, rich doughs, frozen and prepared foods, pasta, protein bars, sauces and other packaged or foodservice applications.

That scale-up matters because the commercialization bottleneck for alt egg proteins has never been proof of concept alone. It has been cost, supply reliability and the ability to keep up with real customers. Arturo Elizondo, EVERY’s chief executive and co-founder, said the expansion reflects demand from food manufacturers that want egg proteins that perform like conventional eggs without the volatility of the global egg market, where avian flu, supply disruptions and feed costs have kept prices swinging. EVERY has said one outbreak can wipe out hundreds of millions of hens.

Huvepharma’s manufacturing footprint is the other half of the story. The company says its broader network offers more than 10,000 cubic meters of fermentation capacity, plus 700 cubic meters of chemical synthesis capacity, along with in-house strain selection, purification, downstream processing, GMP certification and FDA approval. Its Peshtera fermentation plant opened on September 16, 2019, added 3,500 cubic meters of fermentation capacity and created more than 150 jobs.

EVERY has spent the past year making the commercial case more concrete. In September 2024, it said it had been granted US patent 12/096,784 for recombinant ovalbumin ingredient compositions, a nod to the intellectual property around a protein that makes up more than 54% of egg-white protein and drives foaming, binding, gelling and nutritive properties. In January 2026, the company said OvoPro could replace whole egg and egg white in cakes, meringues, drop cookies, rich doughs and muffins at up to 75% while helping lower COGS, and that it matched or slightly outperformed egg controls in texture, structure, moisture and water activity.

The company has also been widening its commercial footprint. In March 2026, EVERY said OvoPro was being supplied to Healthier Comforts, its first consumer-facing retail-ready format. In April, it said its proteins were already appearing in products sold at Walmart and Target stores nationwide, alongside e-commerce and regional foodservice channels, and it named Mario Patiño as its first chief revenue officer to push US adoption and expansion into Latin America, EMEA and Asia-Pacific.

The bigger signal is that EVERY is no longer treating commercialization as a future state. After raising $55 million in Series D financing in November 2025, the company said it would use the money to expand manufacturing capacity, move toward profitability and keep pushing into the $270 billion egg market. This partnership suggests the next test is not whether OvoPro works, but whether the industry can buy it in the volumes a mainstream ingredient requires.