Shiru, a leader in AI-driven ingredient discovery, has partnered with GreenLab, an innovator in plant-based protein expression. Together, they will commercialize novel food proteins using GreenLab’s proprietary corn expression system. This alliance enhances Shiru’s manufacturing capabilities by merging AI-based protein discovery with a scalable production platform that goes beyond microbial fermentation.
The collaboration will initially focus on optimizing protein expression in GreenLab’s corn system for Shiru’s functional proteins. Afterward, they will scale production to meet market demand.
It aims to develop sustainable functional ingredients across bioindustrial applications. It will target alternatives to petroleum-based and chemically derived substances, focusing initially on consumer packaged goods (CPG).
Dr. Jasmin Hume, founder and CEO of Shiru, stated “This partnership brings together some of the best natural protein compounds with a highly productive agricultural production platform to manufacture proteins that are not only sustainable but also scalable and commercially viable. While we continue to leverage precision fermentation in our screening efforts at Shiru, we’ve always acknowledged that scaling our ingredients can be done via microbes or crops. By integrating GreenLab’s corn expression platform with our AI-driven ingredient discovery, we’re unlocking an entirely new way to produce high-performance food proteins that nourish billions without exhausting the planet’s resources.”
As demand for high-value, functional proteins increases, food manufacturers seek scalable and cost-effective solutions. This partnership fuses Shiru’s AI-powered discovery with GreenLab’s corn-based expression system. Together, they will establish a next-gen model for producing sustainable bioindustrial ingredients.
The collaboration offers several key advantages. First, Shiru’s AI technology rapidly discovers high-performance proteins. These proteins will be efficiently produced using GreenLab’s corn system, expediting market entry for sustainable ingredients. Additionally, cultivating proteins in corn allows for rapid, large-scale growth with minimal upfront infrastructure costs. The leftover corn can seamlessly integrate into existing food, feed, and fuel supply chains, reducing waste.
Furthermore, corn-derived protein production can lower expenses while enhancing yields compared to traditional fermentation. This makes novel proteins more affordable for brands. This breakthrough also expands ingredient uses, enabling the creation of new sweeteners, clean-label additives, and enzymes. These developments will cater to CPG manufacturers focused on natural and sustainable products.
Finally, this method generates more protein with lower energy consumption, leveraging plants as biofactories. This approach minimizes environmental impact and ensures a reliable supply.
This partnership signifies more than just innovation; it embodies a shared commitment to scaling high-performance food proteins that meet real industry demands.
