When people talk about the future of food, they often start by talking about how the human population is projected to reach 10 billion people by the year 2050. To feed a rapidly growing population with an expanding middle class on a warming planet, we’ll have to use new technologies and build new systems to grow and distribute food. At Ginkgo, they believe that biotechnology is an essential part of the future of food to provide more options. They are working towards a future where genetic engineering and cultured ingredients.
They launched Joyn Bio, our joint venture with Bayer engineering microbes for more sustainable agriculture.
They have also launched Motif Ingredients, a new company built on Ginkgo’s platform to address one of the biggest challenges and changes emerging for the future of food—protein. Recognizing the benefits to health and sustainability that come from a plant-based diet, consumer demand for complements to animal proteins has exploded in the past few years, for products ranging from oat milk to “bleeding” veggie burgers. Companies ranging from brand new startups to industry giants have rapidly innovated new foods based on alternative proteins, but there’s so much more to do to make these options as healthy, delicious, sustainable, and accessible as they should be. Motif Ingredients will use Ginkgo’s Foundry to discover and develop these necessary new alternative protein ingredients that can be made via fermentation, not animal agriculture.