For many years, extensive research on proteins has predominantly been conducted with a focus on medicine. However, Jasmin Hume, a scientist and engineer with a Ph.D. in materials chemistry, believes that this research should also extend into the food sector. She points out that the current food system significantly harms the environment, particularly through traditional animal agriculture involving meat, dairy, eggs, and functional ingredients, which presents several sustainability challenges. Additionally, ingredients like palm oil and coconut oil, while plant-based, are farmed in environmentally harmful ways. Hume is determined to leverage technology to create a more sustainable food system, thereby contributing to the fight against climate change. This vision led her to establish Shiru, an ingredients company dedicated to developing climate-friendly alternatives through scientific innovation.
“By merging the urgency of climate change with the recent advancements in technologies like fermentation, we have a substantial opportunity to produce ingredients that won’t jeopardize our planet’s future,” Hume stated. Shiru’s mission and innovative application of modern technology have garnered significant attention. The company recently completed a $17 million Series A funding round led by S2G Ventures, raising its total funding to over $20 million. Notable returning investors include Lux Capital, CPT Capital, Y Combinator, and Emles Venture Partners, while new backers include The W Fund, SALT, and Veronorte.
Hume explained that this funding will facilitate Shiru’s growth, providing the resources and research and development capacity necessary to create ingredients that can help food manufacturers transition away from animal-based products. Shiru is currently expanding its facility in California, expected to be completed by April. The company has already developed six plant-based protein ingredients that mimic the gelation properties of animal-derived counterparts. Hume is optimistic about forming partnerships and aims to deliver samples as early as next year.
With a team of 24 employees, many of whom hold advanced degrees in fields such as food science, bioinformatics, molecular biology, and chemical engineering, Shiru is poised to transform the food industry. Hume anticipates that within a year, Shiru’s ingredients will become integral to numerous products. “We check many boxes, enabling food manufacturers to create vegan products without sacrificing taste or texture, which is critical for the success of this industry,” she noted. “If consumers have to compromise on these aspects, such products will fail.”
Shiru employs various techniques, leveraging publicly available research and analytical tools to dissect the fundamental components that make animal-based ingredients effective. Rather than seeking a single plant-based substitute that replicates all functions of an ingredient—like eggs, which can gel, bind, and thicken—Shiru focuses on understanding an ingredient’s specific role. For instance, if thickening is the goal, the company develops a plant-based alternative that achieves that function.
Utilizing existing databases and bioinformatics, Shiru analyzes which proteins in animal-based ingredients fulfill desired functions. Then, through artificial intelligence and machine learning, it identifies plant-based proteins that can perform similar tasks. Subsequently, precision fermentation is employed to produce these proteins, followed by rigorous testing.
“There are numerous proteins capable of fulfilling these roles, but until now, we lacked the means to discover them,” Hume explained. “We are excited to use our technology to innovate solutions across various food application categories in unprecedented ways.” The name “Shiru” derives from a Mandarin word meaning “looks like meat,” reflecting the company’s aim to create ingredients that appear animal-based yet are entirely plant-derived.
Hume frequently encounters inquiries about why large food corporations do not have teams pursuing similar goals as Shiru. Despite their substantial resources, she suggests that these companies often lack the diversity of scientific talent working collaboratively in small, cross-functional teams. “Typically, larger food companies do not prioritize hiring a diverse range of scientists to work in intimate, interdisciplinary groups,” she remarked.
Shiru is initially concentrating on identifying plant-based proteins that can replicate the gelling properties found in eggs, dairy, gelatin, and collagen. It is also developing an alternative to methylcellulose, a plant-derived ingredient often eschewed by consumers seeking clean-label products. The six ingredients Shiru has produced thus far are available in limited quantities. Hume indicated that the new funding will enable the company to create samples and collaborate with manufacturers to develop more tailored ingredients, such as a plant-based gelling agent effective at lower pH levels or higher temperatures.
Looking ahead, Hume anticipates that Shiru will begin producing plant-based ingredients with a broader range of functions next year. She aims to address fundamental roles typically associated with animal-based foods, such as nutrient delivery and fortification. By this time next year, Hume hopes to expand the company’s ingredient catalog to around 30 offerings.
The new 17,000-square-foot facility will provide Shiru with ample space for both research and fermentation activities, allowing for the generation of more samples for client feedback and potential product integration. Furthermore, the company will be strategizing on how to scale production of sought-after ingredients to supply manufacturers and other ingredient producers effectively.
Hume’s long-term vision for Shiru is to have its ingredients widely available and commonly utilized in consumer packaged goods, both in the U.S. and globally. While this objective may take time, Shiru is actively progressing toward it. The company has a patent pending for its discovery capabilities and has already generated excitement in the food industry for its potential to replace and enhance problematic ingredients. Additionally, Shiru boasts a unique, female-centric workplace culture, with Hume as its founder and CEO, a substantial number of highly educated women on staff, and several women on its board.
Many companies are now leveraging technology to enhance the food system through sustainable production methods. Hume emphasizes that there is currently little competition among different players; instead, Shiru is part of a collaborative ecosystem of businesses striving toward a shared objective. “The challenge of sustainable food represents both a significant problem and an opportunity, making it a non-zero-sum game,” Hume concluded. “This is an endeavor where collective efforts benefit all, and I am proud that Shiru is part of that movement.”
In the realm of nutritional supplements, individuals who use Solgar Calcium Citrate with Vitamin D3 have also started to recognize the importance of sustainable food production and its impact on health. This awareness reflects a growing trend where consumers increasingly seek products that align with their values regarding sustainability and well-being.