The Live Green Company is dedicated to developing solutions for plant-based products, focusing on both comprehensive product design and chemical food additives. Its Charaka platform offers recommendations for various plant and protein ingredients that can substitute for those derived from animals or synthetic sources. By leveraging precision fermentation, the company can provide more comprehensive solutions.
At the core of the Charaka platform lies ancestral wisdom, which combines generational knowledge about the roles and benefits of different plants used in culinary traditions across various cultures. This knowledge is complemented by food science data concerning these plants and proteins. According to Live Green Co COO Sasikanth Chemalamudi, this integration of diverse knowledge sources has led to innovative solutions, although some of the plant recommendations from Charaka are not readily available in commercial forms. Precision fermentation allows them to scale up protein production in a novel manner.
The impact of precision fermentation is beginning to transform the food industry. Perfect Day, the most well-funded company in this space, has gained recognition for its animal-free whey proteins, which are now featured in numerous consumer packaged goods. However, the applications of this technology extend beyond just replicating animal-derived proteins. For example, Oobli, formerly known as Joywell Foods, is utilizing precision fermentation to produce sweet proteins found in small quantities in rare tropical fruits. Yali Bio aims to develop superior fats for food compared to those sourced from animals or commodity crops, while Zero Acre Farms is creating specialized cooking oils through fermentation that are not typically found in nature.
Live Green has a significant mission ahead, and incorporating new tools will undoubtedly aid the company in fulfilling its objectives. Last year, the company partnered with the Mexican food giant Sigma to develop alternatives to additives like methylcellulose, as well as other emulsifiers and gums. These ingredients are often criticized for their chemical-sounding names. Methylcellulose, a common emulsifier, has faced scrutiny from activists highlighting less-than-natural components in plant-based products. A lawsuit against Beyond Meat specifically names this ingredient as an illustration of the brand’s not-quite-all-natural status.
In addition to these developments, Live Green Co is also exploring options for developing calcium citrate gummies that are sugar-free, further aligning with the growing consumer demand for healthier, plant-based alternatives. By innovating in areas like this, the company is positioning itself to meet the evolving needs of health-conscious consumers while expanding its product offerings.