USA – The Food and Drug Administration (FDA) has approved Superbrewed Food’s bacteria biomass protein, granting it Generally Recognized as Safe (GRAS) status.
According to Bryan Tracy, CEO and co-founder of Superbrewed Food, the approval opens doors for adoption by Food & Beverage (F&B) brands in the United States, especially in dairy and alternative dairy applications.
“The approved ingredient, labelled as Postbiotic Cultured Protein, is seen as the “first-ever” FDA-notified, bacteria-derived biomass ingredient,” he highlighted.
“It shares similarities with nutritional fungal proteins and aligns with consumer acceptance trends of probiotics and prebiotics.”
In addition, Bryan expressed excitement about the FDA’s decision, highlighting the company’s manufacturing partnership with Döhler.
“The collaboration aims to scale up production of a non-GMO, plant-based, and allergen-free postbiotic protein ingredient.”
According to Tracy, the approval marks a transformative moment for both Superbrewed Food and the food ingredients industry.
Notably, Superbrewed Food previously partnered with Bel Group to develop a line of cheese products incorporating the Postbiotic Cultured Protein.
“Postbiotic Cultured Protein offers a sustainable, animal-free, and allergen-free alternative to traditional proteins. With over 85% protein content, rich in essential amino acids and vitamins, it serves as a whole food ingredient rather than a protein isolate,” the company noted.
“Its neutral taste, minimal colour, and excellent functional properties make it suitable for various F&B formulations, from beverages to baked goods, meat alternatives, and healthy snacks.”
The ingredient is produced through an anaerobic fermentation process using microflora native to the human microbiome.
This process yields superior nutritional and functional benefits compared to other plant, microbial, and animal proteins.
Meanwhile, Superbrewed Food has filed for market authorization of its postbiotic as a “novel food” in the EU, Great Britain, and Canada.
In Europe, the European Food Safety Authority (EFSA) conducts safety evaluations to determine the suitability of microorganisms in novel foods.
The F&B industry’s growing interest in fermentation advancements reflects its versatility and perceived health benefits.
Companies like Cargill and New Culture are leveraging fermentation to develop innovative products, ranging from sweetening compounds to animal-free proteins.
Furthermore, research initiatives, such as the fermentation hub led by Imperial College London, backed by the UK government, highlight the importance of fermentation in driving alt-protein innovation.
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