A joint development agreement between Arzeda and AAK will accelerate the innovation of plant-based oils for the food industry through applying novel enzymes.
The joint agreement will address continued and growing demand for healthy, tasty and sustainable foods, utilising Arzeda’s technology to optimise proteins to further enhance the sustainability profile of AAK’s plant-based edible oils.
“AAK is thrilled to work with Arzeda to address one of the food industry’s most pressing issues, sustainable plant-based edible oils,” said Karsten Nielsen, CTO of AAK. “We are confident that their full-stack technology platform, spanning AI-based design to enzyme manufacturing, can help accelerate our innovation efforts in biotechnology.”
Arzeda’s technology platform optimises proteins, combining computational design and AI, to crete novel proteins. Working with AAK, the company can create solutions within the food industry.
“Partnering with AAK allows Arzeda to leverage our core protein design capabilities to solve real-world challenges in oils and fats, and helps fulfill our mission of creating a more sustainable and healthier planet,” explained Alexandre Zanghellini, Ph.D., CEO of Arzeda. “AAK has tremendous experience in applying enzyme technology, and our corporate cultures are synergistic in our approach to innovation.”
Details of the agreement have not been disclosed, but both companies confirmed the collaboration is a mutual endeavour, with milestones and joint commercialisation established as part of it.
AAK has made other efforts to advance the industry, as it increased its traceability to plantation and deforestation-free palm oil. By 2025, the company aims to have verified deforestation-free palm oil. This is part of an overall effort to promote the consumption of sustainable palm oil, to ensure a deforestation-free supply chain. As of this year, the company has begun partnerships with one Indonesian and one Malaysian supplier at the refinery level.
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Editor, International Bakery
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