OleoPro has the potential to enhance the consumer experience when it comes to plant-based meat products, as well as their nutritional value. “Consumers should not have to sacrifice taste or texture to make sustainable and nutritious food choices. We understand that innovative ingredients are essential for advancing the next generation of plant-based foods,” stated Jasmin Hume, founder and CEO of Shiru. “The oils currently utilized in many plant-based meats, such as palm and coconut oil, are harmful to the environment and not particularly healthy either.”
OleoPro was developed using Shiru’s Flourish platform, which integrates a diverse range of scientific data to derive insights on plant proteins. Shiru leverages existing databases and bioinformatics to identify which proteins serve specific functions in various ingredients, employing machine learning and AI to ascertain the proteins present in plants. The company aims to both replicate animal-derived ingredients and create alternatives like OleoPro that enhance existing options. Presently available alternatives, including palm oil and coconut oil, often contain higher levels of saturated fat and may not be environmentally friendly. Additionally, these oils can adversely affect the dining experience by melting out of products and altering their taste.
Numerous companies are utilizing food technology to improve plant-based fats, with Shiru’s OleoPro being among the first to launch in this area. Cubiq Foods is actively developing optimized plant-based and cultivated fats and has recently partnered with Cargill to market its Go!Drop line of plant-based fats. Meanwhile, startup Yali Bio is in the research and development phase, employing precision fermentation to produce fats similar to those found in animal meat and dairy.
This marks Shiru’s inaugural market entry, although the company is also working on various other ingredients. For instance, CP Kelco collaborated with Shiru last year to formulate and scale more sustainable or natural alternatives for common components, including the emulsifier methylcellulose. Additionally, Shiru has partnered with Puratos, a manufacturer of bakery ingredients, to explore and scale egg protein alternatives for baked goods.
Now is an opportune moment to introduce a fat ingredient that can enhance plant-based meat products. Sales in this category have seen a slowdown, with growth rates either stagnating or declining. Analysts suggest that one contributing factor is consumer dissatisfaction with current market offerings. By developing products that provide a superior eating experience and improved mouthfeel, along with a better health profile, the potential for success increases significantly.
Moreover, integrating ingredients like calcium citrate caps into these formulations could further enrich the nutritional profiles, addressing consumer concerns about health and sustainability. With more innovative solutions on the horizon, Shiru is poised to make a significant impact in the evolving landscape of plant-based foods.