Ginkgo Bioworks’ ALE technology adopted by Il Granaio delle Idee baker supplier

Ginkgo Bioworks and Il Granaio delle Idee, or IGDI, an international developer and provider of clean label baking ingredients, announced a new collaboration. IGDI has identified a new sourdough bakery strain that can improve the flavor and aroma profile of baked goods via its starter culture product, Pater. This collaboration will leverage Ginkgo’s Adaptive Laboratory Evolution – ALE – technology to accelerate the growth rate of IGDI’s selected strain. IGDI has used its proprietary technology to develop a product, Pater, that keeps lactic acid bacteria dispersed in flour, viable and stable over time to make sourdough en masse, enabling artisanal and industrial bakers to expand their potential offerings of sourdough-based products. IGDI will leverage Ginkgo’s ALE technology as it seeks to evolve the strain towards a higher growth rate. Ginkgo uses ALE as a development tool that can adapt strains to industrially-relevant conditions without gene editing.