{"id":12473,"date":"2025-03-24T10:39:07","date_gmt":"2025-03-24T09:39:07","guid":{"rendered":"https:\/\/fei-online.com\/?p=12473"},"modified":"2025-03-24T10:39:07","modified_gmt":"2025-03-24T09:39:07","slug":"vivici-introduces-precision-fermented-dairy-protein-to-us-active-nutrition-market","status":"publish","type":"post","link":"https:\/\/fei-online.com\/vivici-introduces-precision-fermented-dairy-protein-to-us-active-nutrition-market\/","title":{"rendered":"Vivici introduces precision-fermented dairy protein to US active nutrition market"},"content":{"rendered":"
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Vivici introduces precision-fermented dairy protein to US active nutrition market<\/h1>\/ in Dairy<\/a>, E-News<\/a>, Protein<\/a> <\/span><\/span><\/header>\n<\/div><\/section>
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Vivici\u2019s 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.<\/strong><\/p>\n

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\"Vivici

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)<\/p><\/div>\n

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.<\/p>\n

Functional benefits for product development<\/strong><\/h3>\n

Vivitein BLG enables food scientists to develop products with specific functional advantages that have previously been challenging to achieve. According to Vivici, these include:<\/p>\n