Dutch precision fermentation startup Vivici has successfully scaled its beta-lactoglobulin production platform, enabling the company to begin production ahead of its slated flagship product launch in early 2024.
Beta-lactoglobulin, a major whey protein in milk, offers gelling, foaming, and emulsification properties and claims to enhance and improve the mouthfeel and texture of food and beverages.
Vivici was founded in 2022 by DSM and Fonterra and operates as a standalone company developing animal-free dairy ingredients. Vivici will target B2B customers and supply food and beverage producers seeking sustainable whey protein alternatives.
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