Shiru

11/22/2022

Flipping the biotech narrative — over easy, please! Food techs like Shiru are seen as repurposing the tools of biopharma to tackle food challenges. Here, our AI to discover functional ingredients offers a new state-of-the-art in health care, pharma, personal care, etc. A sign of maturity in and .

Shiru presents how an ensemble of machine learning methods results in a new state-of-the-art in predicting protein localization and function.

11/17/2022

Commentary on the rise and fall of sales is rife in the news. To get some sage and balanced perspective, Shiru's VP of BD Julian Lewis asked Warren Buffett for his opinion. His response was simple: “Look at the fundamentals.”

Well, Julian didn’t actually ask Mr. Buffett, but that’s Mr. Buffett's answer to most questions, and it’s usually correct. In this post, Julian looks at the fundamental reasons why alternative meat is growing, improving, and critical to our future.

Alternative meat is fundamentally growing, fundamentally improving, and fundamentally critical to our future.

11/10/2022

It may seem counterintuitive, but "brewing" plant proteins in fermentation tanks is more nature-friendly than extracting the protein from real plants. Swati Choudhary, Shiru’s Head of Strain Engineering, explains why.

Swati Choudhary, Shiru's Head of Strain Engineering, explains how we are using Flourish™, our cutting-edge ingredient discovery platform, to identify and create novel protein ingredients.

11/09/2022

We're thrilled to announce that Jason Voogt has been named Chief Product Officer here at Shiru! Jason is a legend in the industry, and this moment recognizes his leadership and our commercial maturity as we approach our first product launch. Congratulations, Jason! https://www.shiru.com/post/shiru-appoints-jason-voogt-as-chief-product-officer/

The ingredient veteran will bring continued commercial focus and Shiru’s first products to market.

11/08/2022

What is Shiru doing in that is different from others trying to create animal-identical proteins? Hear Jasmin Hume's answer on The Spoon Podcast with Michael Wolf.

As the former head of food chemistry for Eat Just, Dr. Jasmin Hume thought there was a lot of white space for innovation when it came to food ingredients. She knew food companies would increasingly…

11/02/2022

On 'food as software': "We can already discover novel, delicious ingredients at the speed of software. If we want to engineer food at the speed of software, we'll need to partner with manufacturers to build highly flexible, dynamic, 'open-source' fermentation platforms." https://gfi.org/event/glasswall-syndicate-fall-webinar-series/

10/31/2022

What's trending in ? Shiru's Jason Voogt speaks about the future of this week at SupplySide West. http://ow.ly/2XbE50LpM0M

10/27/2022

The heme in Impossible Foods burgers helps everywhere make better life choices. 🧛‍♀️🎃👻

From juicy patties and eggless buns to gooey cheese melt, has a treat for you!

https://www.shiru.com/post/what-is-precision-fermentation/

10/24/2022

We've spoken with hundreds of food and ingredients businesses, and we're getting pretty good at spotting a strong potential collaboration. Here are some signals to look for in your next partner.

https://www.shiru.com/post/essential-ingredients-for-a-great-food-innovation-partnership/

How can leading food brands and startups collaborate with confidence? Here's our perspective on how to build great innovation partnerships.

10/19/2022

Shiru's founder and CEO Jasmin Hume is among this handful of amazing entrepreneurial moms who are dispelling the false choice between family and foundership. rule!

How do women successfully manage entrepreneurship and motherhood? Deena Shakir and I talked with six female founders, who combined have raised over $700 million in venture capital funding. See their tips in this practical guide to being a successful startup founder while also building a family.

10/14/2022

Despite breathless headlines about the end of "fake meat", demand grows among consumers and companies alike. Better ingredients = more nutritious, better-tasting foods than animal alternatives — not in a decade, but in 2-3 years' time.

[iii] In particular, the S-curve can be applied to technology adoption, where it has been shown to exist across a range of products and across multiple decades (Exhibit 1). This reluctance is likely because predicting when adoption moves out of the linear phase and into the exponential phase is…