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18th October 2023  Product update: newprotein staff writer

Ginkgo Strain Optimization Service To Enhance Meaty Taste of Mycoprotein


In a recently announced partnership Nosh.bio will be using Ginko Stain Optimization Services to screen for protein-producing fungi strains with superior sensorial profiles. By taking advantage of Ginkgo's ultra-high throughput encapsulated screening capabilities, the program aims to produce a mycoprotein that delivers a rich, savory, and natural meaty taste when used in food products.

Product innovators in the animal-free protein sector still face challenges in creating tastier, less processed, and affordable alternative-protein products. Nosh.bio has built a technological platform that uses fungal biomass to create animal-free single-ingredient animal meat alternatives from mycoprotein for human nutrition.

For meat-alternatives, red meat — like a juicy steak — remains the most challenging product to be developed, and current alternatives contain many ingredients and chemical additives. Nosh.bio aims to leverage its highly efficient, sustainable, and cost-effective production process to create a single-ingredient animal-free product that tastes and feels just like red meat, while being healthier than an animal product.

To enable this advanced alt-protein product, Ginkgo aims to discover and deliver a strain of fungi with higher native proteins involved in achieving the rich meat taste, juiciness, and color that Nosh.bio is seeking. To do so, Ginkgo plans to execute a mutagenesis and screening campaign with its proprietary encapsulation and screening technology (EncapS), which can make it possible to search through up to 1 million strain variants in a single run and select the best performing candidates for further development. Using such an improved strain can help Nosh.bio develop a mycoprotein that is superior in taste, color, performance, and nutrition.

"Nosh.bio is eager to enable the transition from animal-based to animal-free products. Our affordable, high quality plant-based ingredients can build a product that's even closer to meat in taste and texture than alt-protein options currently on the market," said Tim Fronzek, CEO and Co-Founder of Nosh.bio. "What really excites us about partnering with Ginkgo is their accelerated screening technology that can help us pinpoint and develop a super 'meaty' mycoprotein."

"We're thrilled to partner with Nosh.bio and help level-up the alt-meat protein industry to deliver sustainable products that taste closer to real meat than ever before," said Kalpesh Parekh, Vice President of Business Development at Ginkgo Bioworks. "Our proprietary encapsulation and screening technology can expeditiously deliver valuable insights that enable our partners to optimize their R&D efforts and overall product."

To connect with Ginkgo Strain Optimization Services use the Request Information button below or visit www.ginkgobioworks.com

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Date Published: 18th October 2023

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Note: This content has been edited by a newprotein.net staff writer for style and content.


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