Key Takeaways:
- Shiru has commenced commercial production of uPro™ and OleoPro™, two plant-based ingredients developed using its proprietary AI platform, Flourish™.
- uPro™ is a structured potato protein with emulsifying and texturizing properties, while OleoPro™ is a protein-enabled fat alternative designed to reduce saturated fat content in food products.
- Both ingredients are derived from GRAS-certified sources and are available for immediate use in food manufacturing.
- The launch aligns with increasing regulatory and market demand for clean-label, low-saturated-fat food ingredients.
- Shiru reports scalability and commercial readiness, with production capacity for OleoPro™ reaching thousands of metric tons per year.
Shiru Begins Commercial Rollout of New Plant-Based Ingredients
Shiru, a California-based ingredient discovery company, has announced the commercial launch of two AI-developed ingredients aimed at improving food product formulations: uPro™, a structured protein for emulsification and texture, and OleoPro™, a protein-based fat alternative designed to significantly reduce saturated fat content.
The ingredients are intended for immediate integration into food manufacturing workflows, with initial production volumes targeting large-scale demand.
Clean-Label Alternatives Backed by AI Technology
Developed Through Shiru’s Flourish™ Platform
Both uPro™ and OleoPro™ were developed using Flourish™, Shiru’s proprietary AI platform, which is designed to accelerate the identification and development of functional food ingredients. According to the company, this approach enables faster and more precise formulation compared to conventional discovery processes.
“Our Flourish™ platform’s ability to analyze millions of proteins quickly and precisely means food companies can implement clean-label, sustainable solutions at a moment when speed and performance matter most,” said Dr. Jasmin Hume, CEO and founder of Shiru.
Ingredient Profiles and Functional Benefits
Shiru’s uPro™ and OleoPro™ Overview
- uPro™: Derived from potato protein and produced through physical processing techniques. It offers high emulsification and texturizing functionality and can be labeled simply as “potato protein.” It is designed to structure various oils, such as canola or olive oil, and is intended to replace additives while providing oil stability and absorption.
- OleoPro™: A fat alternative composed of unsaturated liquid oil structured with potato protein. It remains solid at room temperature and delivers over a 90% reduction in saturated fat compared to conventional fats. The ingredient is formulated to provide browning, flavor retention, and a creamy texture.
Market Alignment and Production Scalability
Shiru: Addressing Industry Reformulation Needs
The launch coincides with ongoing regulatory discussions and public interest in reducing artificial additives and saturated fats in food products. According to Shiru, both ingredients are gross-margin positive at launch and are intended to meet the needs of CPG brands reformulating for cleaner labels and supply chain resilience.
The company has confirmed that it can now produce thousands of metric tons of OleoPro™ annually, positioning it to serve large-scale food manufacturers seeking functional, plant-based alternatives.
Cross-Industry Applications and Future Potential
While initially focused on food applications, Shiru notes that both ingredients have attracted early interest from adjacent industries, suggesting potential use cases beyond food and beverage. The company plans to evaluate broader applicability while continuing to expand its commercial presence.
