FrieslandCampina has partnered with specialist biotechnology company, Triplebar Bio Inc, to scale up production of cell-based proteins using precision fermentation.
California-based company Triplebar uses software, biology and biochemistry to develop products and biological production systems “that replicate and accelerate evolution found in nature”.
Through precision fermentation, the two companies will produce microbial cells that can create bioactive proteins that support nutrition in early life and adulthood, with the ambition of producing high-quality proteins with a limited land, water and energy footprint.
Maria Cho, CEO of Triplebar, commented: “We need to leverage science and technology to make high-quality food affordably and sustainably. 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.”
Anne Peter Lindeboom, managing director of innovation at FrieslandCampina Ingredients, said: “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.”
In a statement, FrieslandCampina said: “The partnership reaffirms the commitment of both companies to develop innovative and futureproof protein solutions that improve human health”.
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