Eggs have long been an essential component in baking due to their structural, gelling, and binding capabilities, but they also present certain challenges. They rank among the most prevalent allergens and are subject to unpredictable price fluctuations influenced by supply and demand. As highlighted by Shiru in a fact sheet regarding their partnership, eggs are often rated poorly in terms of sustainability. Research indicates that a dozen eggs produced on conventional intensive farms generates approximately 2.7 kilograms of carbon dioxide, while poultry farming significantly contributes to land and water pollution.
Plant-based alternatives could address many of the concerns associated with eggs, and unlike other companies that rely on trial and error to discover substitutes, Shiru employs scientific methods to identify proteins that are likely to succeed. Utilizing existing databases and bioinformatics, Shiru analyzes which proteins can fulfill the desired functions in various ingredients. The company then applies artificial intelligence and machine learning to pinpoint which of these proteins are also found in plants and can serve a similar purpose. Following this, Shiru employs precision fermentation to produce larger quantities of the target protein, subsequently testing its efficacy.
Shortly after closing its $17 million Series A funding round, founder and CEO Jasmin Hume stated that the company aims to identify plant-based proteins that can replicate the gelling properties typically provided by eggs, dairy, gelatin, and collagen, as well as serve as an alternative to methylcellulose.
Puratos, a Belgian company with over a century of experience in baking ingredients, has had a proactive year. Under the leadership of 26-year veteran Pierre Tossut, who recently became CEO, Puratos has expanded its operations in 2022 by acquiring a Belgian probiotics firm, purchasing a Czech baking mix supplier, and inaugurating a new innovation center in Issaquah, Washington. This spring, the company launched a life-cycle assessment of its ingredients to assist customers in evaluating sustainability metrics more effectively. Additionally, Puratos has been promoting its capability to help customers find cost-effective replacements for commodity ingredients such as dairy and eggs.
The collaboration with Shiru underscores Puratos’s commitment to enhancing sustainability and reducing costs for its clients. By focusing on more sustainable ingredient solutions, Shiru is likely to improve sustainability scores in life-cycle analyses while providing more stable pricing for ingredients. Furthermore, incorporating plant-based proteins that can mimic the functions of traditional ingredients, such as those found in citracal chewable calcium citrate, could offer significant benefits in both nutrition and environmental impact.