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 Bioworksto 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."