Vivici poised to launch nature-equivalent whey protein beta-lactoglobulin in 2024

Derived as a by-product from the processing of dairy products, whey protein has become an ingredient in various formulated foods (All image credits: Vivici).

09 Oct 2023 --- Vivici is set to launch its nature-equivalent whey protein beta-lactoglobulin product in early 2024. As a business-to-business enterprise, Vivici aims to supply innovative food and beverage brands with sustainable whey protein offerings and animal-free consumer products.

Beta-lactoglobulin, the major whey protein in most mammals’ milk but absent in humans, lagomorphs, rodents, and camels, serves as a versatile ingredient with superior nutritional value and exceptional gelling, foaming, and emulsification properties, enhancing the texture and mouthfeel of various food and beverage applications.

Vivici produces an alternative of beta-lactoglobulin through precision fermentation, which is a proven technology that has been around for many decades and is used to make medicines and food ingredients, including enzymes for bread making, natural flavors, and essential amino acids and vitamins.

Stephan van Sint Fiet, CEO of Vivici, tells Food Ingredients First: “We see a wide range of food and beverage applications where our ingredient can improve the sensorial experience and nutrition of animal-free offerings.”

The potential drawbacks of whey protein consumption
In recent years, whey protein has gained attention for its potential benefits in promoting weight loss and improving diabetic control. Derived as a by-product from the processing of dairy products, notably cheese and casein, whey protein has become an ingredient in various formulated foods.

However, as new technologies explore novel whey protein ingredients, concerns about the long-term sustainability and potential health risks of its consumption have emerged.

Whey protein has demonstrated its utility as a functional ingredient in the food industry but has drawbacks. While moderate doses of whey protein are generally well-tolerated, consuming excessively high amounts can lead to adverse effects such as stomach pains, cramps, reduced appetite, nausea, headache, and fatigue.

Unlike most dietary proteins, it wasn’t easy to find a natural equivalent to whey protein in the past, raising questions about its nutritional balance.

Some people is concerning about the overreliance on nutritionally refined foods.One critical concern is the overreliance on nutritionally refined foods like whey protein, which, while nutrient-rich, often contains an imbalanced emphasis on protein content. This skewed nutrient profile may have long-term health implications for individuals who frequently consume such products.

Food allergies, including allergies to whey, are a significant motivator for consumers seeking alternatives. Some individuals with milk allergies may exhibit a specific allergic reaction to whey protein.

Challenges in navigating regulatory approval
Navigating regulatory approval for new food technology companies like Vivici is complex and market-specific. While some markets, like the US, have streamlined processes for precision fermentation-derived dairy proteins, others, such as those covered by the Australia New Zealand Food Standards Code, require pre-market applications for approval under the novel food standard.

Despite the challenges, Vivici has scaled up its beta-lactoglobulin production process, positioning itself to support customer collaboration projects and expand production in 2024.

“Dairy proteins produced via precision fermentation are already more sustainable than the agricultural-derived counterparts. Furthermore, we are in pursuit of the most efficient process, for example, exploring green carbon sources and optimizing energy mix.” Van Sint Fiet says.

Marcel Wubbolts, Vivici’s chief technology officer, says: “This accelerates our pace and positions us firmly on track to scale further. We are proud of the progress made by our team. It has done an exceptional job in developing a robust production strain and process from upstream fermentation through to downstream processing.”

By Sichong Wang

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