The EVERY Company, a leader in biotechnology focused on precision fermentation for functional proteins, has successfully secured $55 million in Series D financing. This funding round was led by McWin Capital Partners through the McWin Food Tech Fund, with additional participation from several investors including Main Sequence, Bloom8, TO.VC, Minerva Foods, Grosvenor Food & Ag, and SOSV.

The capital raised will be utilized to enhance manufacturing capacity, work towards profitability, and broaden its footprint in the $270 billion egg market, especially in the high-volume bakery sector. “This new injection of capital will allow us to make good on our promise of making products that are accessible to everyone – in every state, every city, and every grocery store,” stated Arturo Elizondo, Co-Founder and CEO of EVERY. “This milestone fundraise is a powerful validation of our ambitions and we’re grateful for the trust of our incredible investors.”

This funding announcement emphasizes the market viability of EVERY’s innovative approach to functional proteins. The company has already seen its ingredients successfully commercialized across online platforms, retail markets, and foodservice channels, indicating a growing demand. With this momentum, EVERY is set to scale for mass-market adoption, starting this month with products launching in Walmart, the largest retailer in the world.

“EVERY has crossed the line from promise to proof,” remarked Martin Davalos, Partner & Head of Food Tech at McWin Capital Partners. “They’re not talking about proof-of-concept pilots here - they’re selling metric tons of product at scale to some of the biggest food companies on the planet. EVERY is exactly the type of platform that will define the next decade of food production.”

In light of fluctuating egg prices driven by avian flu and rising feed costs, food manufacturers are increasingly seeking reliable ingredient sources. EVERY’s fermentation technology offers a stable, cage-free-compliant egg protein alternative that matches or surpasses the performance of conventional eggs. Elizondo noted, “If the last two years have taught us anything, it’s that our current food system remains incredibly fragile. One outbreak can wipe out hundreds of millions of hens. For food companies small and large, that kind of risk just isn't tenable – and we now have the answer.”

EVERY’s technology allows for year-round, flexible production that is independent of livestock and feed markets, eliminating risks associated with avian flu, supply shocks, and salmonella outbreaks. The proteins produced are shelf-stable with an 18-month shelf life and come in powder form, simplifying logistics and reducing the need for costly cold storage—an important benefit for bakeries that depend on refrigerated liquid eggs. The company is currently producing metric tons of products monthly at commercial scale, expanding its capacity to meet the demands of the largest food brands globally.

“EVERY is proving what this technology can do — real products solving real customer problems, at industrial scale, with a clear path to profitability,” stated Phil Morle, Partner at Main Sequence. “Their progress shows how biomanufacturing has matured into a resilient, scalable part of the global food supply chain. This is a massive opportunity to build the next generation of food production.”