At Shiru, we approach food the same way we approach any basic science problem: with a deep sense of curiosity, discovery, and innovation.

Curiosity saved the cow.

Livestock was a convenient way to make cheap protein for thousands of years.

Unfortunately, what worked generations ago no longer scales: animal agriculture now occupies more than 45% of the land surface of Earth. That’s land that can’t be used for native flora and fauna, causing a catastrophic meltdown in wildlife.

Shiru scientists asked how we could make more of people’s favorite foods — without the dangerously high environmental footprint.

Step 1

Shiru leverages state-of-the-art bioinformatics, artificial intelligence, and machine learning to investigate and identify the sequences, structures, and functional relationships that determine whether a protein is also a great food ingredient. . These methods have also been used extensively in health and medical fields to improve lives and patient outcomes. By applying them to proteins in the context of food, we will be able to computationally identify which proteins drive taste, texture, or nutrition to replace animal derived products like egg, dairy, or gelatin. Finally, we validate our computational results using robot enabled high throughput screening. 

As a result, Shiru has a profound understanding at the molecular level of how and why our food tastes great.

Step 2

Once we find the best ingredients from the plant world, we isolate the plants’ DNA and put it into yeast to produce those same natural ingredients in the most efficient way. The same type of yeast cultures have been used for generations to make foods and medicines through fermentation. In the last half-decade, scientists have refined a technique called “precision fermentation,” which uses cultures as “cell factories” to make specific functional ingredients – without relying on nature for sourcing the raw materials.

Thanks to precision fermentation, Shiru scientists make proteins that are exact molecular replicas of plant proteins that meet or exceed the functional and nutritional attributes of those found in animals. That’s how we reverse-engineer the sensory, nutritional, and functional attributes of animal-based foods – using only a small fraction of the land, water, and energy needed for livestock.

Step 3

We are taking a fresh and long overdue approach to business innovation in the food sector. Simply put, our business enables other businesses to build a sustainable food system for the 21st century and beyond.

We are already working with well-known companies on beta versions to replace some of the world’s most abundant proteins, including those from eggs and milk. We work closely with our corporate customers on innovation so that they can focus on their core competence — getting top-quality, high-value foods to consumers.

At Shiru, we sweat the science and sustainability so that our customers, consumers, and the entire planet can reap the benefits. We aim to help everyone in the global food industry deliver the delicious, nutritious, sustainable products that consumers want. We’re doing this for the sake of people and the planet.

Contact us

Are you a food or ingredient manufacturer and interested in learning more? Please let us know!