Vivici introduces precision-fermented dairy protein to US active nutrition market
Vivici’s new Vivitein BLG offers significant functional and sustainability advantages over conventional dairy proteins, with applications in clear protein drinks, muscle-building supplements and vegan-friendly protein bars. The beta-lactoglobulin ingredient is produced through precision fermentation without animals and demonstrates substantial reductions in environmental impact.
Vivici Executive Team. From left to right: Dan Bisley (Chief Financial Officer), Simon Penfold (Chief Commercial Officer), Stephan van Sint Fiet (Chief Executive Officer) and Marcel Wubbolts (Chief Technology Officer)
The Dutch ingredients company Vivici has introduced its flagship Vivitein BLG to the US market, marking a significant development in precision-fermented protein technology. The dairy protein ingredient, beta-lactoglobulin (BLG), is produced through precision fermentation without animal involvement and has achieved self-affirmed GRAS (Generally Recognised as Safe) status in the US.
Functional benefits for product development
Vivitein BLG enables food scientists to develop products with specific functional advantages that have previously been challenging to achieve. According to Vivici, these include:
- Clear water-based protein drinks with innovative flavours
- Clean protein powders offering superior muscle-building performance with rapid absorption
- Vegan-friendly protein bars with chewy textures resembling those made with animal-derived ingredients
The ingredient is specifically targeted at the active nutrition sector, which was valued at US $28.4 billion globally in 2023 with 8.5% growth that year, according to market data cited by the company.
Precision fermentation technology
The production method combines traditional fermentation techniques with advanced biotechnology to produce proteins identical to those found in dairy, but without requiring animals. This approach aligns with broader industry efforts to develop more sustainable protein production systems.
“Precision fermentation – the method used by Vivici to create dairy protein – combines the process of traditional fermentation with the latest advances in biotechnology, producing proteins without the need for animals. The technology promises to sustainably meet the protein needs of the world’s growing population, without compromising on price, taste, or nutritional quality,” the company stated.
Environmental impact reduction
A notable aspect of the launch is the environmental credentials of the ingredient. Vivici reports that Vivitein BLG offers:
- 86% reduction in water usage compared to conventional dairy protein production
- 68% lower carbon footprint than traditional methods
These figures are based on a Life Cycle Assessment following ISO 14040-44 guidelines conducted by CE Delft in February 2025.
“Our journey to-date has seen us rigorously demonstrate the game-changing credentials of Vivitein BLG from both a sustainability and commercial perspective,” said Stephan van Sint Fiet, CEO of Vivici. “When we say that Vivitein BLG is a new standard of protein, it’s so much more than marketing.”
Commercial development and future plans
Founded in 2023 with backing from dsm-firmenich and Fonterra, Vivici is positioned to leverage the technical expertise and market knowledge of both multinationals. The company reports that it has already secured initial customer offtake agreements for Vivitein BLG.
The firm’s development roadmap includes establishing a US manufacturing partnership in addition to its existing production capabilities, and launching a lactoferrin ingredient, Vivitein LF, later in 2025.
- For more information, visit: vivici.com
