\r\n\r\n <\/p>\n<\/div><\/section> 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 <\/p>\n 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 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 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.<\/p>\n 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.<\/p>\n \u201cPrecision fermentation \u2013 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\u2019s growing population, without compromising on price, taste, or nutritional quality,\u201d the company stated.<\/p>\n A notable aspect of the launch is the environmental credentials of the ingredient. Vivici reports that Vivitein BLG offers:<\/p>\n These figures are based on a Life Cycle Assessment following ISO 14040-44 guidelines conducted by CE Delft in February 2025.<\/p>\n \u201cOur journey to-date has seen us rigorously demonstrate the game-changing credentials of Vivitein BLG from both a sustainability and commercial perspective,\u201d said Stephan van Sint Fiet, CEO of Vivici. \u201cWhen we say that Vivitein BLG is a new standard of protein, it\u2019s so much more than marketing.\u201d<\/p>\n 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.<\/p>\n The firm\u2019s 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.<\/p>\n<\/a>\r\n<\/p>\n<\/div><\/section><\/div>
\nVivici 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>
\nFunctional benefits for product development<\/strong><\/h3>\n
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Precision fermentation technology<\/strong><\/h3>\n
Environmental impact reduction <\/strong><\/h3>\n
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Commercial development and future plans<\/strong><\/h3>\n
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