The global food system stands at a pivotal crossroads. Traditional production models can no longer keep pace with modern consumer demands for high-performance functional ingredients with enhanced efficacy, cleaner labels, and greater accessibility. As expectations evolve, so must innovation.
 

Leading this transformation is precision fermentation, a next-generation method for producing high-value functional ingredients at scale. This technology is transforming the creation of key functional ingredients, like lactoferrin, by eliminating the need for animal sources. Instead, it leverages genetically modified micro-organisms that are cultivated to produce these ingredients.

As consumer interest in plant-based and animal-free alternatives with clinically proven health benefits continues to grow, such technologies provide nutrition brands with a compelling way to deliver on both functionality and ethics.  

How Does Precision Fermentation Work?

Precision fermentation is a cutting-edge biotechnology that stands as one of the most exciting innovations in the food and nutrition industry today. By enabling precise production control, this technology ensures in consistent, high-quality products that are both sustainable and more efficient than traditional methods.

This revolutionary approach creates animal-free proteins through three simple steps:

1. Special micro-organisms like yeast or fungi are given the genetic blueprint for dairy protein, teaching them to produce these proteins themselves.
2. These micro-organisms are then placed in large fermentation vessels, where they convert essential nutrients into dairy protein.
3. Finally, the dairy proteins are carefully separated from the micro-organisms and nutrients. 

This biotechnology process eliminates the need for conventional animal-reliant protein manufacturing, using significantly fewer resources than conventional dairy protein production. It creates a highly feasible and reliable pathway for nutrition brands looking to meet the growing consumer demand for animal-free products.

At Nutiani, our commitment to continuous innovation is underpinned by a robust investment in research and development, partnerships with cutting-edge organisations, as well as a deep understanding of global consumer behaviour. In the protein space, this entails working closely with trailblazers like Vivici (one of Fonterra’s joint ventures) who have pioneered precision fermentation technologies that are paving the way to the next generation of nutrition innovation.   
 

Case Study: Vivici’s groundbreaking Vivitein™ BLG

Founded in 2023, Vivici successfully developed and scaled their platform to produce Vivitein™ BLG, a new standard of dairy protein produced through precision fermentation that boasts enhanced nutritional profiles that readily fulfil the needs of health and eco-conscious consumers. 

It offers a unique mix of superior protein concentration and performance – not only enabling consumers to reduce reliance on animal products but also benefit from unmatched protein performance. Sustainability and health don’t have to come at the cost of pleasure, either, as this protein has been meticulously developed to have a refreshing mouthfeel that avoids the chalky aftertaste that is sometimes typical of plant-based protein alternatives.

 The versatility of Vivitein™ BLG unlocks a range of exciting consumer product innovations: from clear, refreshing protein drinks and clean-label powders to vegan-friendly protein bars with indulgent textures that rival traditional dairy.

Unlocking a Resilient Future for Nutrition 

For brands looking to incorporate precision fermentation into their product development strategies, the path forward is both exciting and nuanced. While precision fermentation has long been used for the manufacturing of certain pharmaceuticals and food additives, its application in the dairy protein space is still in its infancy. There is still a lot of work to do in terms of consumer and other stakeholder education to allow the technology to reach its full potential. 

To succeed in this new era of dairy protein innovation, brands must take a strategic and consumer-centric approach that addresses the prevalent opportunities and challenges in this space.

Here are four strategies to consider:

1. Education and engagement to avoid misconceptions

Dairy proteins manufactured through precision fermentation are ‘animal-free proteins’, but terms like this can confuse consumers who are more familiar with plant-based proteins. Simple and informative materials that can educate them on the mechanics of the precision fermentation process and how it is able to manufacture dairy proteins without animals is essential in warming them up to the ingredients. 

Given that animal-free dairy proteins are genetically modified, this can also give rise to the perception that these ingredients are not healthy or natural – attributes that are typically associated with non-GMO foods.  Educational initiatives that clearly explain how these proteins are produced, and how they are identical to traditional dairy proteins, are critical.

2. Clearly communicate strong consumer benefits 

A big part of animal-free dairy proteins’ potential lies in the fact that they meet many of the modern consumer’s standards. They can be more cost-effective and environmentally friendly compared to conventionally produced dairy proteins, and are more similar in taste and texture to animal dairy proteins as compared to their plant-based counterparts. They also boast strong nutritional profiles that can effectively meet consumers’ protein requirements.

When marketing and communicating with consumers about products that incorporate these animal-free dairy proteins, these benefits need to be emphasised. 

3. An informed approach to innovating

When innovating with relatively new technologies, doing so in categories where consumers are more likely to be receptive is important. For instance, parents are likely to prefer familiar ingredients that they perceive to be safe and natural when it comes to high-value and sensitive categories like infant nutrition. In such categories, it would be more effective to stick to tried-and-tested ingredients, such as Nutiani’s Lactoferrin.  

Awareness of potential regulatory hurdles in certain markets is also critical to ensuring the success of developing and bringing such ingredients to market. Markets like Singapore and the USA have existing frameworks in place regarding precision-fermented dairy ingredients, whereas brands are likely to face bigger hurdles in markets like the Europe, which have yet to implement such frameworks.

4. Collaborate with experts 

 In an increasingly transparent world, credibility matters. This is especially true for new or lesser-known ingredients, and one of the most effective ways to assure consumers of the scientific validity and quality of your products would be through partnerships with world-leading experts such as Vivici. This lends an extra layer of necessary reassurance that they have been developed under the skillful eye of knowledgeable experts.  

Precision fermentation is more than a technology. It offers a powerful pathway towards building a more sustainable, cost-effective, and resilient food system. Nutrition brands that embrace this wave of innovation now will be well-positioned to lead the next generation of food innovation.  

At Nutiani, we believe that pioneering new solutions, grounded in science and driven by consumer needs, is essential to making nutrition accessible, sustainable, and impactful.

To learn more about innovation trends, consumer preferences or our ingredients, please visit the Nutiani website.