QL AG, Gingko Bioworks team to produce dairy proteins

"Dairy proteins provide an exciting opportunity to leverage our platform," the company said.

QL AG announced a new collaboration to develop dairy proteins with Ginkgo Bioworks to support its goal of providing the market with high-quality, nutritionally equivalent dairy proteins.

"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," said Roger Föhn, CEO and co-founder of QL AG. "By accessing Ginkgo's platform, QL AG can help reduce the cost of producing dairy proteins with fermentation. We are excited to pursue our goal of making a quantum leap in alternative agriculture by leveraging Ginkgo's unique capabilities in producing strains at high titers and scaling fermentation processes."

"Dairy proteins provide an exciting opportunity to leverage our platform, as they have traditionally presented product developers with significant challenges around protein productivity, economics, and functionality for efficacy across different applications. We aim to solve such challenges with our deep expertise in protein engineering, novel bioactivity and biochemistry identification, high-throughput expression, functional studies and scale-up capabilities," said Kalpesh Parekh, Vice President of Business Development at Ginkgo Bioworks. "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."