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Shiru is also developing ingredients that tackle the functional aspects of gelation for plant-based foods.
If you can ace the functionality of gelation in your plant-based foods, you can thrive in the marketplace. Consumers purchase plant-based foods expecting these alternatives to look, feel, and taste just like the original. In order for that to happen, the products need to cook similarly, too. That cooking transformation is largely due to the functionality of gelation. Most food products which use ingredients from animals — for example eggs or gelatin — go through structural changes during cooking (heating), forming solid or semi-solid characteristics.
However, animals are not necessary for this process to occur! We enlisted our discovery platform, Flourish, to find the best performing gelation ingredients nature has to offer — to help producers and consumers enjoy great tasting foods that don’t rely on animals.
Digital Discoveries
Flourish™Lab Validation
Prototype Scaling
Food Validation
Scaling
Status: Food Validation
What role does the functionality of gelation play in alternative meats?
What is Shiru discovering to solve this challenge?
Digital Discoveries
Flourish™Lab Validation
Prototype Scaling
Food Validation
Scaling
Status: Food Validation
What role does the functionality of gelation play in baked goods?
What is Shiru discovering to solve this challenge?
Curious to hear what functional challenges we’re solving next? Don’t fall behind―get the latest developments, newest blogs, and special features conveniently in your inbox.