Emeryville, California, USA- Triplebar Bio Inc., a global biotechnology partner advancing sustainable food production, and its strategic partner FrieslandCampina Elements, a global leader in protein and prebiotics, have announced a breakthrough in lactoferrin production. We announced the results. By leveraging innovative precision fermentation technology, we aim to increase our supply capacity to meet increasing global demand.
“This is great news in the alternative protein space as we begin to develop bioactive proteins that support and enhance human health and nutrition,” said Triplebar CEO Maria Cho. She said: “Our partnership with FrieslandCampina English, a world leader in lactoferrin supplies, will allow us to bring more of this incredibly valuable protein to market than ever before.”
The market for lactoferrin may double Due to increasing demand, it will reach more than $1.2 billion by 2030 and is commonly used in premium infant formula for intestinal maturation and immunity due to its antibacterial effects.
Cho added, “The challenge was the availability of the protein. It is typically isolated from dairy products, which limits its widespread use and incorporation outside of early childhood nutrition. The benefits of lactoferrin extend beyond infants. and can serve as a valuable supplement for adults.”
Precision fermentation in lactoferrin production
Precision fermentation is at the forefront of this innovation, providing a solution to produce these important proteins in quantities previously unattainable using traditional methods. This will make the human benefits mentioned above available to more consumers than ever before.
And instead of being limited by the low amounts of these high-quality proteins in milk, precision fermentation can produce large amounts of these proteins with less impact on milk supplies, water supplies, and land use. can.
Cho explained that precision fermentation is a technology that uses microorganisms to produce specific functional ingredients. It can be used to produce ingredients with properties similar to those found in cow’s milk or human milk.
Anne Peter, Managing Director of Innovation at FrieslandCampina English, a world leader in protein and prebiotics with over 100 years of experience in protein and 60 years in prebiotics. Lindeboom says precision fermentation is a rapidly developing technology that will shape the future of the world. food and nutrition industry.
“Dairy ingredients remain essential to the future of nutrition as sources of high-quality protein and prebiotics, and these will continue to be our core products.
FrieslandCampina Elements and Triplebar promote the use of precision fermentation as a nutritious and sustainable source of protein. By offering a full range of dairy and protein alternatives, we aim to give people access to nutritional solutions and help them get the most out of life for current and future generations. ” Lindeboom said.
Cho and Lindeboom agree that dairy ingredients will continue to play an increasingly important role in the future of nutrition as a source of high-quality protein and prebiotics. The companies also agreed that their continued collaboration supports their commitment to enhancing human health through expertise in developing innovative and future-proof protein solutions.
“Biotechnology can make food systems more robust and increase nutrition for everyone from babies to adults, while alleviating pressure on traditional food production systems,” Cho said.
“We must continue to harness science and technology to maintain balance with nature and feed future generations. Our multi-year, multi-product, multi-country agreement with FrieslandCampina Elements supports this ambition. It helps make it a reality.”
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