The Zurich-based food technology company QL is partnering with the biotechnology firm Ginkgo Bioworks from Boston, Massachusetts, to carry out a joint project aimed at the development of chassis organisms. As detailed in a press release, the listed US firm is set to coordinate its expertise in the fields of protein engineering and biochemistry with the results obtained by QL in dairy protein research. The aim of the partnership is to generate new dairy proteins that positively meet consumer expectations in terms of critical factors such as taste and consistency. Ultimately, the results of the partnership are intended to counteract the huge pressure on the dairy industry, which is suffering the consequences of reduced space for cultivated areas and increases in the price of feed, not to mention the impact of climate change, while also leading to the production of alternative dairy products as well.
“Dairy proteins derived using fermentation have advantages across many key dimensions, including taste and texture, as well as the fact that they have no arable land requirement and a lower water requirement”, explains Roger Föhn, CEO and co-founder of QL AG, in the press release. “By accessing Ginkgo’s platform, QL AG can help reduce the cost of producing dairy proteins with fermentation”, he concludes.
“We are so excited about QL AG’s mission, and can't wait to further grow our capabilities in the precision fermentation space by working with such an innovative partner”, comments Kalpesh Parekh, Vice President of Business Development at Ginkgo Bioworks. ce/ww
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