The Scoop
The Scoop
FEATURED
ARTICLES
PRESS RELEASES
September 7, 2023
EVERY Welcomes Leading Expert Konrad Mueller-Auffermann as VP of R&D and Technology Scale-Up
June 12, 2023
Co-Founder and CEO of EVERY, Arturo Elizondo Honored as an EY Entrepreneur of the Year® 2023 Award Winner
May 31, 2023
EVERY Appoints Scott Hine as CPO to Lead Accelerated Scale-up Amidst Expansion of Commercial Partnerships
May 3, 2023
The EVERY Co. and Alpha® Foods Enter Joint Development Agreement to Bring Next-Generation Alt Meat to Market
April 5, 2023
The EVERY Co. Cracks Open New Headquarters, Expanding Crucial On-Site R&D and Positioning for a Better Food Future
March 8, 2023
EVERY Taps Facebook's First Head of Patents Nair Flores As It Lays Groundwork for Global Expansion
February 16, 2023
Food Tech Leaders Come Together to Form the Precision Food Alliance to Champion a More Resilient and Sustainable Future
February 1, 2023
Anne Hathaway Makes First B2B Investment, Backing Future of Food Leader The EVERY Co.
October 12, 2022
The EVERY Co. Enters $260B Beverage Alcohol Market With Launch of World’s First Protein-Boosted Hard Juice, Powering New Product Line By Pulp Culture+
February 7, 2022
The EVERY Co. Announces New Chief Operating Officer Sarah Ham as it Lays Foundation to Become the World's Largest Egg Protein Producer
December 7, 2021
The EVERY Company Closes Oversubscribed $175 Million Series C Round as it Drives Scale-up of its B2B Animal-Free Protein Platform
November 9, 2021
The EVERY Company and Pressed Partner to Change the Protein Paradigm, Serving World’s First Animal-Free, Animal Protein Smoothie
RESOURCES
WHY EVERY
Launch Look Back: Chantal Guillon
LAUNCH HIGHLIGHTS
HANDCRAFTED
FRENCH MACARONS
HANDCRAFTED
FRENCH MACARONS
Chantal Guillon and EVERY™ partnered to bring you handcrafted French macarons made with EVERY EggWhite™ - the world's first animal-free egg white.
EVERY EggWhite™ is the perfect one-to-one replacement for the egg white. It has a perfect consistency all year long and it is so easy to work with. I simply replaced the amount of egg whites I was using with EVERY EggWhite™. The results were amazing, you cannot tell the difference between a "real macaron" and an EVERY macaron. At that point, I knew I had to jump on the opportunity to use EVERY in our vegan products because that's the future of tomorrow. That's how we can reach a higher level than everybody else because everyone else is still using starch.
Patrick Lassaque, Executive Chef & Owner
Learn more about EVERY EggWhite™Launch Look Back: Pressed
REVOLUTIONARY PROTEIN SMOOTHIE
GAME CHANGING PROTEIN SMOOTHIE
FUTURE OF FOOD FOODIES