FrieslandCampina Ingredients partners with Triplebar Inc. to develop cell-based proteins using precision fermentation

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FrieslandCampina Ingredients has announced a strategic partnership with the biotechnology company Triplebar Bio Inc. to develop and scale the production of cell-based proteins using precision fermentation.

Photo © iStockphoto.com/skynesher

Photo © iStockphoto.com/skynesher

FrieslandCampina Ingredients (Amersfoort, The Netherlands) has announced a strategic partnership with the biotechnology company Triplebar Bio Inc. (Emergyville, CA) to develop and scale the production of cell-based proteins using precision fermentation. Friesland launched its first plant-protein range, Plantaris, in 2021, in partnership with AGT Foods. In this current partnership with Triplebar, the plan is to produce microbial cells through precision fermentation to create bioactive proteins that support human health and nutrition in early life and adulthood. The goal is to manufacture proteins for various applications at scale with limited land, water, and energy footprint.

Friesland already uses precision fermentation to produce its human milk oligosaccharides (HMO) and will leverage this experience in collaboration with Triplebar’s expertise. “Precision fermentation is a fast-developing technology that will shape the future of the food and nutrition industry,” said Anne Peter Lindeboom, managing director innovation at FrieslandCampina Ingredients, in a press release. “Dairy ingredients will continue to play a vital role in the future of nutrition as a source of high-quality proteins and prebiotics and these remain our core offering. At the same time, we are continuously exploring new ways that technology and nature can be harnessed to support consumers with special dietary needs – at every stage of life. Together, I’m certain that FrieslandCampina Ingredients and Triplebar will accelerate the use of precision fermentation as a nutritious and sustainable source of protein. By offering a full range of dairy and alternative proteins side by side, we aim to give people access to the nutritional solutions they need now and for generations to come.”

“We need to leverage science and technology to make high-quality food affordably and sustainably,” said Maria Cho, CEO of Triplebar. “Biotechnology can reduce pressure on traditional food production systems while making the food system more robust and boosting nutrition for everyone, from babies to adults. Through this multi-year, multi-product and multi-country agreement with FrieslandCampina Ingredients, we will help make this ambition a reality.”

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