Sunday, 22 October 2017

 

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Ginkgo Bioworks announced a new partnership with Kerry, to work “on more efficient production of specialty enzymes used in food.” With this partnership, Ginkgo aims to expand into the enzyme industry, from its existing work in core strain improvement and ingredient development.

“Our company has long been focused on using science and technology to make our processes, ingredients and products better,” said Dr. Albert McQuaid, chief technology and innovation officer at Kerry. “Ginkgo Bioworks has a technology platform that we haven’t seen in the enzyme industry before now and we look forward to leveraging their technology to improve the work we're doing with enzymes in the food industry.”

Ginkgo Bioworks’ platform uses automated processes and custom software to design and build microbial strains that can produce valuable products during the process of fermentation, including cultured ingredients and enzymes.

“Our work in food is more than flavors and ingredients; we’re working with companies to put biology to work in strain improvement and enzymes as well,” said Jason Kelly, Ginkgo Bioworks CEO and co-founder. “Kerry is an industry leader in food development and a market leader in enzymes – the ability to work with Kerry is a huge step forward for Ginkgo's business. We see this new partnership as a great opportunity to demonstrate the value our technology brings to the food industry.”

We will update the story as more information becomes available. 

Related articles: 

Kerry expands its sweet ingredients & flavours business 

Kerry Group completes acquisition of Cargill Flavor Systems 

Kerry Group’s Taste and Nutrition Division Appoints New President 

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