Dutch company Vivici is set to revolutionise the food and beverage industry with its ground-breaking animal-free protein. This innovative business, backed by powerhouses DSM and Fonterra, has successfully scaled up production of beta-lactoglobulin, a nutritious and versatile protein. Launching in 2024, this product promises to improve mouthfeel and texture in a wide array of food and drink. By harnessing the power of precision fermentation, a technique that instructs microorganisms to produce dairy proteins, Vivici is contributing to a more sustainable and resilient food system.
- Vivici, backed by industry leaders DSM and Fonterra, pioneers animal-free protein with precision fermentation.
- Beta-lactoglobulin product launch in 2024 enhances sustainability and texture in food and drinks.
- Precision fermentation’s potential requires substantial investment and scalability for success.
Unleashing the power of precision fermentation
Vivici belongs to a new wave of companies using precision fermentation to produce proteins. This process, which has been central to the production of foods like yoghurt and bread for thousands of years, involves harnessing microorganisms. However, Vivici is combining this age-old process with modern biotechnology to teach these microorganisms to produce dairy proteins. This approach not only ensures the sustainability of the process but also ensures a consistent production of proteins.
Unlocking the potential of Beta-lactoglobulin
Beta-lactoglobulin (BLG), the protein at the heart of Vivici’s mission, has a host of desirable properties. Its nutritional superiority to most proteins makes it an excellent addition to numerous food and beverage applications. Furthermore, its gelling, foaming, and emulsification properties play a critical role in enhancing the texture and mouthfeel of various food products. The scaling up of the production process of this versatile ingredient represents a significant milestone for the company, as it brings them closer to their goal of supplying more sustainable whey offerings and improved animal-free consumer products.
On track for 2024 launch
Vivici’s successful scale-up of its BLG process marks a notable achievement in the company’s trajectory. The company is on track to further scale up production in 2024 and bring its first product to market. The precision fermentation industry is expected to develop and strengthen significantly in 2024, and Vivici is eagerly anticipating the launch of more products containing precision fermented dairy proteins.
Vivici was founded by DSM and Fonterra and leverages their decades of experience in developing and scaling bioprocesses. They also benefit from world-leading knowledge in the isolation and application of dairy proteins. Their backing by these industry leaders provides them with a strong foundation and the resources to innovate and grow.
Looking ahead
Vivici is poised to play a significant role in the projected growth of the precision fermentation industry. Despite the high cost of production for fermentation-derived proteins, Vivici is confidently moving forward, spurred by the support of its investors and the potential of precision fermentation.
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