The Every Company and Vivici advance alt-protein production in Abu Dhabi

The Every Company and Vivici have collaborated with the Abu Dhabi Investment Office (ADIO), the UAE, to advance alt-protein production using fermentation. The initiative will “explore” the establishment of a four-million-liter facility to bolster Abu Dhabi’s regional food resilience and expand its presence in global protein supply chains.

The announcement comes as the global protein fermentation market, which was reportedly valued at US$3.03 billion in 2024, continues to proliferate. It is projected to expand to US$54.04 billion by 2032, at a CAGR of 43.5%, says the ADIO.

Protein fermentation uses microorganisms to create high-value proteins and other ingredients as a sustainable substitute for conventional animal-based proteins. While Every formulates animal-free proteins such as egg white alternatives using precision fermentation, Vivivi uses the technology to produce dairy-type proteins, like whey proteins.

The project will design, finance, and commercialize a precision fermentation site that complies with food safety and Halal standards. It will also help create rules and regulations for the commercial approval of fermented proteins in the UAE and its neighboring countries.

Fatima Al Dhaheri, head of AgriFood Growth and Water Abundance (AGWA) at the ADIO, says that the partnership is “catalyzing an entirely new industry for the region.” It will help the region provide high-quality nutrition, attract investment, and create skilled jobs. 

“This collaboration is a clear signal of our commitment to technologies that generate long-term economic value.”

The Every Company CEO, Arturo Elizondo, adds that Abu Dhabi offers the right ecosystem to accelerate this ambition by “combining supportive regulation, global market access, and a strong innovation culture.”

Addressing food and water concerns

The UAE is among the world’s top water-scarce countries, with the agricultural sector accounting for two-thirds of the region’s total water consumption. Efforts to tackle the crisis include adopting efficient irrigation methods, such as drip systems that use 35% less water, shifting away from water-intensive crops, and reusing wastewater for irrigation.

The fermented protein project is part of the AGWA cluster — an Abu Dhabi initiative specifically designed to tackle food security and water scarcity through advanced technologies and international collaboration. 

The project supports Abu Dhabi’s AGWA cluster, tackling food resilience and water scarcity through advanced biotech.Producing proteins through fermentation instead of animal farming helps reduce water consumption, as animal products account for nearly one-third of global agricultural water use.

The initiative will also explore opportunities for export through the UAE’s Comprehensive Economic Partnership Agreements, enhancing Abu Dhabi’s role as a “strategic gateway” to high-growth markets across Asia, Africa, and the EU.

Besides the protein facility development, the partners aim to collaborate with local universities, research institutions, and training providers to foster interest in biotechnology and food science. They anticipate this will help build a skilled national workforce and facilitate global knowledge exchange. 

Propelling food innovation

Vivici CEO Stephan van Sint Fiet says the company was established to make precision fermentation a “commercial reality” and fulfil the global demand for nutritious and sustainable proteins. 

“The emirate provides a unique combination of capital, talent, and infrastructure that enables rapid growth while ensuring the highest standards of safety and quality. Together with ADIO and our partners, we will help establish Abu Dhabi as a hub for next-generation food innovation.”

Last year, Vivici secured a foundational US patent for its precision-fermented ovalbumin protein, advancing egg proteins produced using precision fermentation with its no-animal egg solution. 

Food Ingredients First spoke with the Netherlands-based company’s CFO, Daniel Bisley, last week about precision fermentation scaling challenges, and the upcoming launch of the firm’s lactoferrin (Vivitein LF) ingredient.