USA – Shiru, a technology company specializing in artificial intelligence for ingredient discovery, has launched a “request for partners” (RFP) initiative to develop natural sweeteners.
CEO Jasmin Hume outlined the company’s strategy, which leverages its Flourish platform to analyze protein structures and attributes.
The AI system identifies amino acid sequences in proteins to create innovative sweetener solutions.
Unlike conventional partnership models, Shiru’s RFP process seeks to attract diverse collaborators from across the ingredient sector.
The firm aims to partner with organizations that share sustainability goals and possess global reach and strong research and development capabilities.
Selected partners will work with Shiru through tailored licensing agreements, adapted to specific products and markets, with the goal of releasing commercial products by 2026.
The company is already collaborating with other ingredient developers, including Puratos and Griffith Foods.
These partnerships have produced solutions like an egg replacer and OleoPro, a fat alternative.
Shiru’s broader focus on customizable ingredients reflects its intent to solve formulation challenges across various applications.
The quest for natural sweeteners is part of Shiru’s effort to address the limitations of current sugar alternatives, such as off-flavors and instability.
To support its growth and technological advancements, Shiru recently secured US$16 million in a Series B funding round.
The financing was led by S2G Ventures, with participation from CPT Capital, Lux Capital, Nourish Ventures, and Meach Cove Capital.
The new funding raises the company’s total investment to US$36 million and will be used to expand ingredient development and enhance its AI platform, ProteinDiscovery.ai.
ProteinDiscovery.ai, central to Shiru’s operations, is described as the largest database of natural plant and microbial proteins.
The platform aids companies in the food, personal care, agriculture, and advanced materials industries by enabling faster identification and evaluation of natural ingredients.
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