Pulp Culture creates world-first alt-protein-boosted alcoholic beverage

Kaycee Enerva

Kaycee Enerva

Australian beverage company Pulp Culture and The Every Company have entered into the alcoholic beverage space by creating what they claim as the world’s first alt-protein-boosted hard beverage.

Build by Pulp Culture+ is enhanced with probiotics, adaptogens, super fruits and superfoods, and Every Protein.

Led by co-founder and CEO Arturo Elizondo, Every (formerly Clara Foods) is a biotech company that uses precision fermentation to develop animal-free egg proteins that “taste and function” like their natural equivalents.

The company said it took seven years of research and development to develop a protein that has the same solubility, texture, and neutral taste profile suitable for a range of products.

“With our growing portfolio of animal-free proteins, we’ve demonstrated versatility across a range of applications including cold-pressed juice, baked goods such as macarons, and now the world’s first protein-boosted hard juice,” said Elizondo. 

Together with innovation partner Pulp Culture, the collaborative said it would extend its offerings with a new product line, Pulp Culture+ focused on “ultra-functional” products combined with Every protein.

“It’s exciting to continue unveiling new categories for food and beverage brands delivering the bullseye of what today’s consumers want,” Elizondo added.

While an alt-protein beverage with liquor might sound enticing, several studies show that alcohol consumption reduces the beneficial intake of protein on muscle mass and disrupts protein synthesis.

VE reached out to Pulp Culture and Every regarding this study, but we have yet to receive a response. 

Kaycee Enerva

Kaycee Enerva

A digital content manager based in the Philippines, Kaycee Enerva has written for multiple publications over several years. A graduate of Computer Science, she exchanged a career in IT to pursue her passion for writing. She's slowly practicing sustainability through period cups, and eating more plant-based food.

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