VIVICI LAUNCHES NEW STANDARD OF PROTEIN IN US MARKET
Ingredients startup backed by dsm-firmenich and Fonterra to showcase new Vivitein TM protein platform at Expo West 2025 in Anaheim.
Breakthrough ingredient enables a wide range of product innovations in the growing active nutrition category.
LEIDEN, Netherlands , March 3, 2025 /CNW/ -- Vivici, the Dutch ingredients startup, has launched Vivitein TM BLG in the US market. The flagship ingredient under its Vivitein TM protein platform, Vivitein TM BLG is available now, enabling B2B customers to launch disruptive and differentiated products to consumers in the US market.
The New Standard of Protein, Vivitein TM BLG is a dairy protein (beta-lactoglobulin) which is produced through precision fermentation, with no animals involved in the production process.
The ingredient, which is self-affirmed GRAS (Generally Recognised as Safe) in the US 1, unlocks a range of consumer product innovations for food and beverage companies. These include clear water-based protein drinks with innovative flavors, clean protein powders with superior muscle-building performance and rapid absorption, and vegan-friendly protein bars with luscious chewy textures similar to bars made with animal-derived ingredients.
Vivitein TM BLG is targeted at the active nutrition category. Valued globally at US $28.4 billion a year in 2023 2 with an 8.5% growth that same year 3, the category is primed for growth in the coming years. With the first customer offtake agreements for Vivitein TM BLG already secured, Vivici is uniquely placed to capitalize on that growth.
"As the role of protein in an active lifestyle continues to rise, American consumers demand a higher quantity and quality of protein in their diets," said Stephan van Sint Fiet , CEO of Vivici. "Vivitein TM BLG brings a new standard of protein to the US active nutrition market – one that enables companies to deliver on consumer demand in a way that no other protein has before."
Precision fermentation – the method used by Vivici to create dairy protein - combines the process of traditional fermentation with the latest advances in biotechnology, producing proteins without the need for animals. The technology promises to sustainably meet the protein needs of the world's growing population, without compromising on price, taste, or nutritional quality.
Vivitein TM BLG will offer significant sustainability benefits over conventional methods of producing protein. These include 86% less water usage and a carbon footprint that is 68% lower 4 than conventional methods of producing dairy protein.
"Our journey to-date has seen us rigorously demonstrate the game-changing credentials of Vivitein TM BLG from both a sustainability and commercial perspective," said van Sint Fiet . "When we say that Vivitein TM BLG is a new standard of protein, it's so much more than marketing."
Backed by nutrition, health and beauty multinational dsm-firmenich and dairy multinational Fonterra, Vivici was founded in 2023 with the mission of realising the commercial potential of precision fermentation.
Vivici's senior team brings decades of combined expertise in ingredient application, and offers an unparalleled blend of commercial and technical acumen that sets the company apart in serving the needs of food and beverage customers.
Continuing its considerable momentum, the company plans to complement its existing manufacturing capabilities with a US manufacturing partner in the coming months. It also promises a strong pipeline of future ingredient products, with a lactoferrin ingredient – Vivitein TM LF - to be launched later this year.
Vivici will showcase Vivitein TM BLG at Expo West in Anaheim, CA. On-site, visitors will be able to sample and learn more about the innovative ingredient by visiting Booth #3894 at the Anaheim Convention Center from March 4-7, 2025 .
References
1 PR Newswire, Vivici achieves self-affirmed GRAS status and launches nature-equivalent whey protein from fermentation less than a year after starting up, February, 19 th 2024 https://www.prnewswire.com/news-releases/vivici-achieves-self-affirmed-gras1-status-and-launches-nature-equivalent-whey-protein-from-fermentation-less-than-a-year-after-starting-up-302064167.html
2 Global Data, Sports and Active Nutrition Market Growth Analysis by Region, Country, Brands, Distribution Channel, Competitive Landscape and Forecast to 2028, 21 November 2024
https://www.globaldata.com/store/report/sports-and-active-nutrition-market-growth-analysis/
3 LEK Consulting, Fueling the Future: Why Active Nutrition is the Next Big Bet, 29 October 2024 . https://www.lek.com/insights/con/us/ei/fueling-future-why-active-nutrition-next-big-bet
4 Life Cycle Assessment (ISO 14040-44 guidelines (NEN, 2006)) authored by CE Delft, February 2025
About Vivici
Vivici was founded in 2023 with the mission of making the promise of dairy protein from precision fermentation a commercial reality. Based in the Netherlands , and backed by leading nutrition, health and beauty multinational dsm-firmenich and dairy multinational Fonterra, Vivici combines breakthrough innovation and unrivalled ingredients industry experience to help food companies unlock new commercial potential, sustainably.
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RV is a researcher at the European Commission's Joint Research Centre (JRC); the JRC is a public research body under the European Commission, and RV reports institutional support for work in supporting the Technical Advisory Group for Nutrition in Integrated Food Security Phase Classification (IPC); RV is a scientific expert supporting the IPC's Technical Advisory Group as well as the Nutrition Working Group. ZAB reports an institutional grant from the Larsson Foundation for evaluating breastfeeding support for women and children in conflict and humanitarian settings and is the Founding Coordinator for the BRANCH consortium Bridging Research to Action for Women and Children in Conflict and Humanitarian Settings 2017–2023. All other authors declare no competing interests. Source: The Lancet References 1. Osendarp, S ∙ Ruel, M ∙ Udomkesmalee, E ∙ et al. The full lethal impact of massive cuts to international food aid Nature. 2025;640:35-37 Crossref Scopus (1) PubMed Google Scholar 2. 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