CP Kelco partners with tech-based start-up to scale up novel functional proteins

22 Mar 2022 --- CP Kelco is advancing its Alternative Proteins program focused on fermentation-based sustainable ingredients in a partnership with the tech-based start-up Shiru. 

The collaboration will harness Shiru’s machine-learning platform Flourish to identify next-generation functional proteins. It also uses precision fermentation and high-throughput screening to validate their performance in food.

“There is an almost limitless number of proteins existing in nature that have functionalities required in the new and evolving [plant-based] space,” Steve Matzke, senior manager of pioneering innovation at CP Kelco, tells FoodIngredientsFirst. 

CP Kelco plans to scale up newly uncovered proteins and further validate their performance in food prototypes by the end of this year. 

“Our fermentation technology expertise and operational infrastructure are suited to working hand-in-hand with Shiru to achieve our shared goals,” he adds. 

CP Kelco will also investigate how novel proteins fit into its current portfolio of hydrocolloids for optimized plant-based formulation. 

Methylcellulose is a chemical compound that to date has been difficult to replace in plant-based burgers for its unique thermal gelling properties.Functional proteins for cleaner labels 
Proteins are extremely varied in both structure and functionality, says Matzke. He anticipates that new types of proteins will resolve current challenges to the plant-based industry, such as replacing methylcellulose in alternative burger applications. 

Methylcellulose is unique among hydrocolloids in that it forms a firm gel when hot and melts and provides viscosity when it cools. It provides an ideal texture for many plant-based meat products because it mimics protein hydrolyzing as it cooks.

“Methylcellulose does an excellent job of providing thermal gelling properties today, but we are looking at nature-based alternatives that can enable a cleaner label.” 

The first promising candidate for the Shiru-CP Kelco partnership include novel replacements for methylcellulose. 

R&D and production teams from Shiru and CP Kelco are already working together at CP Kelco’s facility in San Diego to support the prototype runs.

Matzke continues that the technology could also address properties that are difficult to replicate in non-animal systems, such as replicating the stretchiness of melting-style dairy cheese or the foaming property of egg whites. 

Scoping out proteins 
Shiru’s Flourish platform uses computational biology to find functional proteins that can address specific challenges. 

“We use critical data from protein sequences and structures within our database to produce a computationally derived set of features that define the physical performance of the proteins,” explains Julian Lewis, vice president of business development. 

Using a proprietary store of billions of data points, the start-up deploys machine learning algorithms to discover naturally occurring proteins in its database of hundreds of millions of proteins that have a high potential of performing functionally in food in line with a query.  

“From this computational shortlist of proteins, we move to the lab, where we express the top candidate proteins using fermentation and validate their performance using a suite of high throughput screening tests and food function-specific assays.”  

The best performing proteins are then selected for pilot scale-up and in-food testing to become a future food ingredient.

Robert Dunn, senior marketing director and alternative proteins program lead at CP Kelco, adds that the collaboration will further contribute to sustainable development within the food and beverage industry. It will also accelerate its engagement and learning in the alternative proteins space.

“Shiru is developing a range of functional ingredients that enable food manufacturers to reduce their environmental footprint quickly and efficiently – without compromising on functionality, taste or nutrition,” says Shiru CEO and Founder Dr. Jasmin Hume.

“We look forward to a long and productive partnership with CP Kelco – and with all companies that strive to make our food system sustainable and robust.” 

Machine learning and AI are also helping companies like Kerry and FoodDocs identify new methods for ensuring food safety.

Symrise, meanwhile, is leveraging AI to discover optimized flavors in NPD. 

By Missy Green

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