We don’t need animals for protein production – even of the required quality. The method in question is being researched intensely. Vivici, a company founded by Marcel Wubbolts, is one of them. Recently, they acquired 32.5 million in order to develop further their method. John van Schagen wrote an article on this on the site of change.inc. ‘The concept of making use of cows for our protein consumption will fail in the end.’
Precision fermentation
Vivici produces proteins that cannot be distinguished from proteins produced by cows. They use precision fermentation. Used until recently mainly to make expensive products like vitamins. But costs keep falling all the time. Therefore, more expensive food ingredients like proteins come within reach. Not produced in the cow, but in reactor vessels containing the right ingredients.
Vivici uses precision fermentation in order to produce proteins that are almost identical to animal proteins. An increasing number of startups uses this method in order to produce sustainable food alternatives. In big tanks, processed microorganisms are being fed with food ingredients – selected to have them produce the correct protein. Almost not distinguishable from the real animal protein – but produced much more environmentally friendly.
A game changer
Some experts, like Sina Salim of Protein Shift Consultancy, hold that protein fermentation will in the end be able to turn upside down our entire food production system. For protein production by the cow implies the use of much land, water and food. This can all be taken over by modified microorganisms in stainless steel tanks. No more methane emissions or deforestation. Whereas the final product is of the same quality as the cow’s product.
The origins of Vivici lie in DSM-Firmenech, that employed Wubbolts for a long time as their CTO. New Zealand’s dairy giant Fonterra also qualifies as an early shareholder. On top of these, three new partners entered: ABP, Invest-NL and InnovationQuarter. For the time being, the company produces beta lactoglobulin, a protein in whey. It is being sold to producers of sports foods and protein drinks like Nestle, Unilever and Danone.
There are more companies on this market. Like Cradle, once a startup of the year – a company that has developed a platform for the design of new proteins. And Farmless, also a startup in the picture with investors. They produce proteins from alcohol.
Other products
Vivici takes its strength from other products. Right now, they concentrate on lactoferrin, an attractive food supplement for babies and the elderly, among others. Milk contains traces of it. But according to Vivici, they can produce this protein cheaply and in major quantities. If things play out well, this will become the growth engine on which the company will be able to develop new products.
FrieslandCampina too, has big plans in this sector. It has acquired a strategic share in the Califirnian company Triplebar Bio Inc; a competitor to Vivici. But in this sector, scaling up is a real challenge for many companies. The company needs to invest in advanced bioreactors and efficient processes; that will require major investments in order to stay competitive. For meanwhile, traditional protein sources will still be available.
Next
Vivici doesn’t plan to construct factories of its own. That would slow down too much the process of scaling up. It has talks with European and American companies willing to step in. A year ago, Vivici launched its first product on the American market: beta lactoglobulin, a product delivered as an ingredient to the food industry. As it has investors on board now, the company plans to ask for application in the EU, the Unted Kingdom and Singapore. It has a good point of departure. It now belongs to the world’s top companies; in possession of patents, a commercial product and acquired growth funds.
But will consumers accept the new products? Most people are not acquainted with fermented proteins, as an alternative to animal or vegetal proteins. In order to gain consumers’ trust, companies need to promote themselves. Explain the benefits of their products, like sustainability and food quality. But if they succeed, there appear to be no obstacles on the road to commercial success.
Interesting? Then also read:
Precision fermentation
Food-as-software by precision fermentation
Eggs without the chicken