“Revolutionizing Alcoholic Beverages: Pulp Culture’s Innovative Approach to Protein-Infused Drinks”
Alcoholic beverages typically aren’t the kind of products one would think to enhance with protein. However, Pulp Culture is an innovative company in the alcoholic beverage sector. Established in 2020, it specializes in crafting clean-label, health-conscious alcoholic drinks. The company employs 100% raw juice that undergoes a three-month fermentation process, yielding naturally occurring probiotics, organic acids, vitamins, and a 4.9% ABV. To finish, superfruits and adaptogens are blended into the concoction. Pulp Culture’s ideal consumers likely seek protein in their alcoholic offerings.
“This launch further demonstrates Every Protein’s ability to introduce unprecedented innovations,” stated Arturo Elizondo, co-founder and CEO of Every Company. “It’s thrilling to unveil new categories for food and beverage brands that align perfectly with contemporary consumer demands.” This is precisely where Every Protein can excel. The company claims that its protein can be seamlessly integrated into beverages without detection, providing a rich source of bioavailable protein. Unlike other proteins that might be added to drinks, it is smooth and tasteless. Moreover, the protein content in chicken eggs is limited, making precision fermentation the most cost-effective production method.
Every Protein was also featured in a limited smoothie from Pressed last year. Pulp Culture has had a remarkable year, recently closing a $7 million Series A funding round. The company secured national distribution agreements with Whole Foods Market and Thrive Market, with plans to use a portion of the new funds to boost retail expansion. Additionally, the investment will help complete its 13,000-square-foot manufacturing and R&D hub in downtown Los Angeles.
The launch of Pulp Culture is part of a busy year for Every. Last year, the company partnered with BioBrew, a division of AB InBev’s venture and innovation arm ZX Ventures, to enhance its fermentation processes. In August, thanks to BioBrew’s assistance, Every increased its fermentation capacity, which opens the door for more collaborations with food and beverage manufacturers. If Every can produce larger quantities of ingredients, it will become more accessible and cost-effective for food and beverage companies.
While Every EggWhite is designed as a traditional egg white alternative, ingredients derived from precision fermentation like Every Protein, along with various other proteins found in eggs, have the potential to create entirely new product categories. Furthermore, incorporating elements such as bariatric advantage calcium into these innovations could enhance their nutritional profiles, appealing to health-conscious consumers seeking both flavor and functional benefits in their beverages.
