Transform food production with AI-powered synthetic biology. From alternative proteins to crop improvement, we develop sustainable solutions for the global food challenge.
Meeting global food demand requires innovative approaches that go beyond traditional agriculture. Our AI platform accelerates development of sustainable food solutions.
AI-guided strain design and pathway optimization reduce development timelines compared to traditional trial-and-error approaches.
Precision fermentation and optimized metabolic pathways minimize resource consumption and environmental impact of food production.
AI-optimized protein designs achieve desired texture, flavor, and nutritional characteristics for food applications.
Design proteins with tailored amino acid profiles and functional properties to meet specific nutritional requirements.
Integrated computational and experimental capabilities for sustainable food development.
AI-driven design of microbial proteins for food applications. Optimize sequence, structure, and functional properties for taste, texture, and nutrition.
Develop high-yield microbial strains for food-grade protein and ingredient production using AI-optimized metabolic pathways.
AI-assisted genome editing for improved crop varieties with enhanced yield, stress tolerance, and nutritional content.
Streamlined process from specification to validated food ingredient.
Define target functional properties, nutritional requirements, and production specifications for your food application.
Generate optimized protein sequences and metabolic pathway designs using our AI platform trained on food biology data.
Express and test candidate designs in our laboratories for activity, stability, and food functionality.
Transfer validated processes to production with full regulatory documentation and quality specifications.
Comprehensive solutions for sustainable food production and ingredient development.
Design and develop microbial proteins for meat alternatives, dairy alternatives, and functional food ingredients.
Develop enzymes for food processing including proteases, amylases, lipases, and specialty enzymes for texture and flavor development.
AI-assisted genome editing for improved crop varieties with enhanced yield, stress tolerance, and nutritional profiles.
Our AI platform supports diverse applications in sustainable food production.
Develop texturized vegetable proteins and microbial proteins with meat-like texture, flavor binding, and nutritional profiles.
Engineer proteins for milk alternatives with improved taste, texture, and nutritional equivalence to dairy products.
Design functional proteins that replicate egg properties for baking, emulsification, and food processing applications.
Create enzyme systems for bread making, cheese ripening, flavor development, and food preservation applications.
Develop bioavailable protein ingredients and bioactive peptides for dietary supplements and functional foods.
Engineer single-cell proteins and feed enzymes for sustainable aquaculture and livestock nutrition applications.
Our platform builds upon peer-reviewed research in synthetic biology for food applications.
Mughair Abdul Aziz, Faical Brini, Hatem Rouached, & Khaled Masmoudi. (2022). Genetically engineered crops for sustainably enhanced food production systems. Frontiers in Plant Science, 13, 1027828.
Frontiers in Plant Science | PubMed: PMID: 36426158Aftab Ahmad, Nayla Munawar, Zulqurnain Khan, Alaa T. Qusmani, Sultan Habibullah Khan, Amer Jamil, Sidra Ashraf, Muhammad Zubair Ghouri, Sabin Aslam, Muhammad Salman Mubarik, Ahmad Munir, Qaiser Sultan, Kamel A. Abd-Elsalam, & Sameer H. Qari. (2021). An outlook on global regulatory landscape for genome-edited crops. International Journal of Molecular Sciences, 22(21), 11753.
International Journal of Molecular Sciences | PubMed: PMID: 34769204Priyadharshini, D., Muthuvel, I., Saraswathy, S., Kavitha, P. S., & Jegadeeswari, V. (2025). Precision to plate: AI-driven innovations in fermentation and hyper-personalized diets. Frontiers in Nutrition, 12, 1659511.
Frontiers in Nutrition | PubMed: PMID: 40977977Sunny Ahmar, Tahir Mahmood, Sajid Fiaz, Freddy Mora-Poblete, Muhammad Sohaib Shafique, Muhammad Sohaib Chattha, & Ki-Hung Jung. (2021). Advantage of nanotechnology-based genome editing system and its application in crop improvement. Frontiers in Plant Science, 12, 663849.
Frontiers in Plant Science | PubMed: PMID: 34122485Common questions about our food and agriculture solutions.
Our AI platform accelerates alternative protein development by predicting optimal microbial strain configurations, optimizing metabolic pathways for protein expression, and identifying sequence modifications that enhance functional properties. This reduces development cycles compared to traditional trial-and-error approaches.
We employ machine learning models for genomic prediction, CRISPR guide RNA design optimization, and phenotype prediction. Our AI systems analyze large datasets to identify targets for trait improvement including yield, stress tolerance, and nutritional content.
Yes. We have extensive experience developing enzyme systems for food applications including proteases for texture modification, amylases for starch processing, and lipases for flavor development. All our food-grade enzymes undergo rigorous purity and safety testing.
We provide comprehensive regulatory support including safety assessment documentation, GRAS determinations, and technical files for novel food applications. Our team stays current with evolving regulations across major markets.
Sustainability is integrated into our design process. We optimize metabolic pathways to minimize substrate consumption and waste generation, utilize renewable feedstocks where possible, and design processes that reduce energy requirements compared to conventional methods.
Contact our team to discuss your sustainable food project. We'll provide customized recommendations for your application.
Tell us about your project and we'll get back within 24 hours.
