OleoPro has the potential to enhance the consumer experience of plant-based meat products and their nutritional profiles. “Consumers shouldn’t have to compromise on taste or texture to make sustainable, nutritious food choices. We believe that novel ingredients are essential for unlocking the next generation of plant-based foods,” said Jasmin Hume, founder and CEO of Shiru, in a statement. “Currently used oils in plant-based meats, such as palm and coconut, are detrimental to both the environment and personal health.” OleoPro was developed through Shiru’s Flourish platform, which utilizes a wide array of scientific data to generate insights into plant proteins. By leveraging existing databases and bioinformatics, Shiru analyzes which proteins serve specific functions across various ingredients, applying machine learning and AI to identify the proteins present in plants.
Shiru aims to replicate animal-derived ingredients while also creating innovations like OleoPro that enhance existing options. Current alternatives, such as coconut oil and palm oil, tend to be high in saturated fats and may not always be environmentally friendly. The melting behavior and flavor of these oils can negatively affect the overall eating experience. Several companies are leveraging food technology to improve plant-based fats, with Shiru’s OleoPro being one of the earliest entrants in the market. For instance, Cubiq Foods is focused on optimizing both plant-based and cultivated fats and has recently partnered with Cargill to make its Go!Drop line of plant-based fats available. Meanwhile, the startup Yali Bio, still in its R&D phase, employs precision fermentation to create fats that naturally occur in animal meat and dairy.
This launch marks Shiru’s first official entry into the market, although the company is actively developing additional ingredients. Last year, CP Kelco collaborated with Shiru to create and scale sustainable or natural alternatives for common components, including the emulsifier methylcellulose. Additionally, Shiru partnered with bakery ingredient manufacturer Puratos to explore and scale alternatives to egg proteins in baked goods.
Given the current market conditions, it is an opportune moment to introduce a fat ingredient that enhances plant-based meat. Sales in this sector have experienced stagnation or decline, with analysts noting that consumer dissatisfaction with existing products is a contributing factor. By developing items that offer improved mouthfeel and eating experience, along with a better health profile, Shiru can address these consumer concerns effectively.
In consideration of nutritional needs, consumers may also wonder when should you take calcium citrate as part of their dietary regimen, especially when seeking to improve their overall health while enjoying plant-based options. By focusing on both taste and nutrition, companies like Shiru are paving the way for a more satisfying and health-conscious future in plant-based foods.