USA – Triplebar Bio Inc., a global biotech leader in sustainable food production, along with its partner FrieslandCampina Ingredients, has announced an advancement in lactoferrin production.
Utilizing innovative precision fermentation technology, the partnership aims to ramp up supply capacities to meet the growing global demand for this valuable protein.
Triplebar CEO Maria Cho hailed the development as a significant milestone in the alternative protein landscape, emphasizing the role of bioactive proteins in enhancing human health and nutrition.
“Our collaboration with FrieslandCampina Ingredients will enable us to bring more of this invaluable protein to market than ever before,” Cho stated.
Lactoferrin, with a market projected to exceed US$1.2 billion by 2030, is renowned for its antimicrobial properties and is commonly used in premium infant formulas for gut health and immunity.
However, its limited availability, primarily isolated from dairy, has hindered broader applications beyond early-life nutrition.
Precision fermentation emerges as a game-changer in addressing this challenge, allowing for the production of vital proteins in quantities previously unattainable through conventional methods.
This innovative approach not only expands access to lactoferrin’s benefits but also reduces reliance on traditional milk sources, thereby mitigating environmental impacts.
Anne Peter Lindeboom, Managing Director of Innovation at FrieslandCampina Ingredients, highlighted the strategic importance of leveraging precision fermentation for sustainable protein sourcing.
“By offering a full range of dairy and alternative proteins, we aim to provide nutritional solutions that empower individuals to lead healthier lives, now and in the future,” Lindeboom affirmed.
“We must continue harnessing science and technology to nourish future generations in harmony with nature,” Cho emphasized, highlighting the significance of the multi-year partnership with FrieslandCampina Ingredients in realizing this vision.
“The extension of the partnership between Triplebar and FrieslandCampina Ingredients showed a commitment to innovation and sustainability in meeting the evolving needs of consumers worldwide.”
As precision fermentation paves the way for enhanced protein production, the collaboration aims to transform the landscape of functional food ingredients, driving progress towards a healthier and more sustainable future.
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