Zero Sugar, 5g Protein: This Sustainable Syrup Pumps Up the Macros in Your Daily Latte

Precision fermentation pioneer The Every Company recently released a sugar-free syrup made from its recombinant egg protein – and it’s meant for more than just your lattes.

The Every Company has rolled out a protein-packed, zero-sugar syrup that would make you more likely to ask for that extra pump in your iced latte.

The Californian food tech startup is famous for its recombinant egg proteins, which give food and beverage products the functionality of eggs, minus the chicken. It’s a proposition that has long attracted welfare- and climate-conscious consumers, and with egg prices breaking records in the US, it might just lure a much wider set of Americans now.

To diversify its portfolio and expand its reach, the company’s new syrup – marketed under a new white-label brand, Dash – is now part of a limited-edition promotion at wellness hub Earthbar. Customers can order a mocha or a matcha latte with the syrup at one of several locations.

“We are working closely with the Earthbar team to explore longer-term plans,” The Every Company’s director of product marketing, Corinn Williams, tells Green Queen.

The syrup can be used for a lot more than just your lattes. “The protein-boosted beverage syrup was specifically formulated to blend seamlessly into coffee and tea-based drinks, but it works just as well in a range of other hot and cold beverages, including fruit smoothies, milk-based beverages, and protein shakes,” says Williams.

EveryBoost delivers functionality without sensory compromises

The star ingredient powering the Dash syrup is the Every OvoBoost (formerly Every Protein), a highly soluble protein powder with a neutral taste and texture, designed specifically for integration into food and drinks.

The firm is a pioneer of precision fermentation, which combines the process of traditional fermentation with the latest biotech advancements to efficiently produce a compound of interest – in this case, a bioidentical version of glycoprotein.

“It can be used to enhance protein content in products like sparkling water or soda where protein-boosting with ingredients like whey or pea protein is impossible,” explains Williams.

It is the same ingredient that appeared in Pressed Juicery’s Pineapple Greens Smoothie in 2021 and Pulp Culture’s pressed hard juices a year later. It forms the base of the coffee enhancer and protein matcha mixes sold under the Fermy brand, the result of a collaboration between The Every Company and Landish Foods.

The ingredient is said to “deliver functional benefits without altering flavour or texture”, helping boost protein concentrations without any sensory impact.

“OvoBoost can also be used as a natural emulsifier for total or partial replacement of eggs in high-fat applications like mayonnaise, sauces, and dressings,” Williams adds.

What goes into the protein syrup?

The Every Company chose to create the Dash brand to distinguish itself from its core business as a B2B provider of fermentation-derived proteins.

The sugar-free syrup used at Earthbar uses allulose as a sweetener to “appeal to a more carb-conscious consumer”, Williams says. Other ingredients include water, phosphoric acid, sodium citrate, potassium sorbate and sodium benzoate (both to preserve freshness), natural flavours, and an Every Protein Blend (a mix of OvoBoost with L-Isoleucine, L-Tryptophan and L-Leucine).

At launch, the company said it had created a “game-changing Protein Pump” to allow protein-boosting to almost any drink. Each ounce of the syrup contains 5g of recombinant egg protein. “It delivers functional benefits without altering flavour or texture, making it highly versatile and allowing for elevated protein concentrations with no impact to a beverage’s mouthfeel and other sensory attributes,” says Williams.

“We have also developed alternative formulations that use other sugar-free sweeteners, natural cane sugar, and unsweetened/unflavoured iteration,” she adds.

“We do not plan to release our own version in retail, but we’re looking forward to working with experts in sweet and savoury syrups to help them unlock their own protein-boosted innovation.”

Scale-up plans are a priority for 2025

Could you potentially use the syrup as an egg substitute in baking, given its functionality? “Dash Protein Syrup is designed to blend in hot and cold beverages and is not intended to replace eggs in baked goods,” Williams clarifies.

“We have a separate protein ingredient for replacing eggs in baked goods: Every OvoPro, a functional egg white ingredient (bioequivalent to ovalbumin) that replicates the binding, gelling and foaming of traditional eggs,” she says.

“OvoPro can be used as a total replacement for whole egg or partial replacement in concert with egg or other ingredients. Designed for both packaged foods and foodservice, it seamlessly integrates into applications like sweet baked goods, rich doughs, frozen and prepared foods, pasta, protein bars, and more.”

The Every Company has also commercialised animal-free pepsin, a functional digestive protein with broad applications in food processing and dietary health products. While the startup has received FDA approval for all three of these proteins, “due to the volatility of the egg market and the growing demand for innovative solutions”, its current focus is on OvoPro and OvoBoost.

The firm made a splash in 2023 when its egg proteins became the centrepiece of a one-night-only dinner at Daniel Humm’s Eleven Madison Park, the only three-Michelin-starred vegan restaurant in the world. It has impressed investors, too, as it has raised $233M in funding to date.

“Our core focus for 2025 is on expanding manufacturing capacity to meet customer demand,” says co-founder and CEO Arturo Elizondo. Asked about the company’s runway, he adds: “Every is well-capitalised and supported by a robust investor base with the ability and willingness to continue supporting the company.”