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A single manufacturer producing a functional ingredient that is in half of the world’s cheese and half of the world’s yoghurt 🤯 Novonesis use precision fermentation to produce rennet for cheesemaking and the bacterial strains to make yoghurt.

The Sustainable Nutrition Initiative®have launched a tool to assess the feasibility of precision fermentation protein, along with a research paper. Really good to see in-depth analysis coming out around this subject. I've used the tool to assess what this would look like to produce one of NZ's key dairy exports using precision fermentation. I've chosen the isolated proteins (casein and whey) as these are included in the tool, and are simple for PF to produce. In 2024, NZ exported 192,500 tonnes of casein and whey protein products, which represented 12% of our dairy export revenue. - Feedstock: If sugar cane was used, 9.06Mt per year would be required, an additional 0.5% more than current global production. - Greenhouse gas footprint: 6.7 tonnes of CO2 equivalent per tonne of protein. Using the NZMP footprint calculation tool, 1 tonne of dairy whey protein isolate produces 10 tonnes of CO2e/tonne. - Price: $4,980 per tonne. To buy a tonne of NZ whey protein isolate at retail in 1kg bags would cost $5,800, maybe someone in the know could please help with a rough NZD price for whey protein isolate as a better comparison?! (Stuart Davison) https://lnkd.in/gFkxMNhk

BIG NEWS: Nourish Ingredients X Fonterra We are pleased to announce a strategic collaboration with global dairy co-operative Fonterra.   We’re combining our expertise in precision fermentation-based animalic fats with Fonterra’s rich #dairy heritage to accelerate the development of innovative dairy products.   Our collaboration will focus on: 🧀 Exploring dairy applications across cheese, cream, butter, and more 🥛 Leveraging our Creamilux™ ingredient to unlock the functionality and taste of delicious traditional dairy 🔑 Unlocking new possibilities in adjacent product segments   We’re excited to work together to meet growing global dairy demand while fostering new market opportunities. This partnership allows us to bring our vision of innovative ingredients to commercial reality faster than ever.   Stay tuned for the delicious developments to come! Read more: https://lnkd.in/eTMBQhpM

"We've talked about other dairy companies, but our real competition is alternatives like plant based proteins." "Customers are talking to us about that - they want dairy as part of their products and value chains but they have to be mindful that to reach their ambitious targets they will have to look at other alternatives to proteins and fats from ruminants because there's a much smaller footprint when it comes from plants or eventually lab grown protein so we have to be mindful of that." This is a fantastic interview with Charlotte Rutherford of Fonterra that covers some of the realities of being a dairy ingredients supplier. Great in-depth coverage of what emissions intesnsity means from a commercial perspective too.

Colorado-based Leprino Foods, the world’s largest manufacturer of mozzarella cheese, has struck a global licensing deal with Dutch startup Fooditive Group giving the dairy giant exclusive rights to produce casein made via Fooditive’s precision fermentation platform. Leprino Foods—which is a leading supplier of micellar casein, lactose, and whey protein—will also have exclusive worldwide rights to market and distribute the animal-free casein proteins for use in cheese and a nonexclusive worldwide license to market and distribute them for other food applications. Leprino Foods president Mike Durkin told us: “Our intent is to produce animal-free casein in volumes that exceed hundreds of thousands of tons over the coming years. We will begin to scale up in the tens of thousands of tons in the coming year and expand as the market demand dictates at one of our US plant locations.” AgFunder #animalfree #foodtech #casein #animalfreedairy #precisionfermentation #syntheticbiology Leprino Foods Fooditive Group #fermentation

Human lactoferrin, produced by precision fermentation, available to try at IFT first next week. Lactoferrin from cows milk is incredibly expensive as it takes 10,000L milk to make just 1kg dairy/bovine lactoferrin. By using precision fermentation, not only can it be produced efficiently but human lactoferrin rather than bovine can be produced. Will there be a premium market for bovine lactoferrin from cows milk once human lactoferrin from precision fermentation is widely available? Westland are currently spending $74 million to build a new lactoferrin plant in Hokitika, has this development in availability of precision fermentation lactoferrin been taken into consideration?

"Superior quality and performance, more delicious tastes and textures, products kinder to animals and the planet". Vivici is a partnership between Fonterra and DSM Firmeneich. I totally get why they are marketing their precision fermentation whey using this terminology. But at the same time, I wonder why Fonterra are telling NZ dairy farmers that precision fermentation is unlikely to have any impact on their business and doubling down on making commodity ingredients.

When it comes to the impact alternative proteins could have on New Zealand’s dairy industry, the facts about what we produce and where it goes are absolutely to critical to consider…

Irish biomanufacturing gets a $65m funding boost, with half of the money going to later stage precision fermentation and biomanufacturing companies. “Ireland is well-positioned to become a global leader in the emerging biomanufacturing sector, a high-value, high-skilled sector that will allow Ireland to leverage its existing capabilities in food, pharmaceuticals, the emerging opportunities in renewable energy, and food and drinks manufacturing and research,” said ISIF director Nick Ashmore.

"CJ CheilJedang, which invested in New Culture in 2022, is the world’s largest producer of bioproducts made from fermentation, and will help the San Leandro-based startup “unlock commodity pricing” for casein from fermentation without having to invest tens of millions in capex." Gibson said New Culture had been “able to achieve technical metrics unheard of for animal-free casein and has demonstrated a robust, reproducible and de-risked bioprocess at scale.” They plan to scale up to make enough mozzarella for 14 million pizzas a year within three years at cost parity with conventional mozzarella.