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Established in 2019, Shiru utilizes artificial intelligence to uncover novel proteins for incorporation into food and beverage items. The company’s flagship platform boasts the largest collection of natural proteins derived from plants and microbes worldwide. Through AI technology, consumer packaged goods (CPGs) can pinpoint and experiment with functional, natural ingredients. CEO and founder Jasmine Hume recently discussed with Food Dive how food manufacturers can leverage Shiru’s technology to optimize their ingredient portfolios.
FOOD DIVE: How is Shiru’s technology making an impact on CPGs?
Hume: In light of consumer preferences for health and sustainability, brands are under pressure to innovate swiftly. Shiru’s AI-driven engine, Flourish, empowers companies to expedite ingredient discovery and upscaling, condensing the usual 5-15 year timelines to just 1-2 years. This efficiency, paired with Shiru’s capability to unearth functional, natural ingredients, aligns with the burgeoning market demand for speed, sustainability, and cost-effectiveness.
How can AI be harnessed by food scientists and manufacturers?
Hume: Food scientists and manufacturers can leverage advanced AI technology to swiftly uncover scalable solutions. Shiru offers a streamlined approach to identifying, validating, and scaling novel ingredients that fulfill functional and sustainability criteria. Such technology heralds groundbreaking possibilities while significantly slashing development time and costs, enabling teams to concentrate on crafting innovative products that resonate with evolving consumer preferences for healthier options.
What exactly is the Flourish platform, and how is it utilized by food scientists?
Hume: The Flourish platform represents Shiru’s proprietary AI-driven engine engineered to pinpoint and authenticate natural proteins possessing specific, highly desirable attributes. Drawing on a vast database of over 33 million proteins, Flourish identifies candidates that align with commercial requirements such as solubility, pH stability, and taste performance. Food scientists can leverage Flourish to uncover and validate novel ingredients for various applications, spanning from sweeteners to alternative fats, thereby significantly expediting innovation timelines while minimizing environmental impact.
How can manufacturers capitalize on the OleoPro product?
Hume: OleoPro stands as an innovative alternative fat ingredient developed using Shiru’s Flourish platform. By combining plant-based proteins with proprietary processing techniques, OleoPro yields a structured fat boasting superior performance in terms of mouthfeel, oil retention, and sustainability. Food manufacturers can incorporate OleoPro into diverse applications like plant-based meats and dairy alternatives to enhance texture and functionality while reducing reliance on conventional animal fats with higher environmental footprints.
What are the key growth opportunities for Shiru, and what lies ahead for the company?
Hume: Shiru’s primary growth potential lies in diversifying its applications across varied industries such as food, personal care, advanced materials, and beyond. While initially focusing on natural proteins for food and personal care, Shiru has pioneered a novel method for discovering natural ingredients at large. With the success of products like OleoPro™ and strategic collaborations with major players, Shiru is well-positioned to amplify its impact by licensing its technology and ingredients globally. Future endeavors will revolve around fostering collaborations, enhancing the AI capabilities of Flourish™, and venturing into new markets, all while upholding a commitment to sustainable, innovative solutions that benefit both people and the planet.