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Belgian precision fermentation start-up Those Vegan Cowboys has secured over €1.2m in subsidy through the EU-backed OPZuid programme, together with partners Interfood, HAS Green Academy and XXL Nutrition, aiming to accelerate animal-free casein in sports nutrition applications.
The project brings together protein production, nutritional research and consumer insight, aiming to pave the way for new protein-rich products in the active nutrition market.
The subsidy comes from the European Regional Development Fund, the Dutch government and the province of North Brabant, via the OPZuid programme. Together with the partners’ own contributions, the total budget comes to approximately €2.58 million.
The partners are working on the production and application of precision-fermented casein, studying how it behaves in food products and developing prototypes for the spots nutrition industry. Consumer research will also be carried out, exploring what consumers expect from these products and which applications are most promising.
Those Vegan Cowboys is contributing its casein production and scale-up capabilities, while Interfood brings knowledge of dairy proteins and product development, and insights from international nutrition markets. HAS Green Academy contributes practice-based research and knowledge sharing, and XXL Nutrition brings sports nutrition expertise and direct consumer insight.
Casein is a protein naturally found in milk and widely used in food applications. Those Vegan Cowboys’ precision fermentation platform enables the high-quality protein to be produced using microorganisms, eliminating the need for animal input.
According to Those Vegan Cowboys, its microbes can produce casein five times more efficiently than a traditional dairy cow. It uses its stainless steel ‘cow’ fermenter to produce the ingredient for 24 hours a day, year-round.
Hille Van der Kaa, CEO of Those Vegan Cowboys, said: “The next step is translating that protein into products people actually want to use: nutritious, tasty and affordable”.
She added: “In this consortium we're bringing together the knowledge to take that step. In doing so, we're also building a new source of protein for a world where food security matters more every day."
The project comes as the traditional dairy protein market faces supply chain shortages and surging ingredient prices, driven by the sharp increase in demand for high-protein food and beverage products aligning with global functionality and wellness trends.
“Global demand for protein is growing faster than supply,” commented Wouter Berendsen, global F&B director at Interfood. “That's why we're proud to be part of this consortium, which is working on the capabilities that will be needed in the future. From our R&D department, we're looking forward to connecting market insights with science.”
The initiative – named ‘Pioneer, Pilot, Powerhouse - Brabant Breaking New Ground in Precision Fermentation’ – strengthens collaboration between companies and researchers in North Brabant. This includes a proving ground at Interfood, where the partners will combine their knowledge of precision fermentation and product development.
Precision fermentation, a process that closely resembles beer brewing, has been used in the food industry for decades – most rennet used in cheese sold across supermarkets is already microbially-derived.
However, its use to create animal-free casein and whey for food and beverage product applications has become a promising area of focus for the alternative protein industry in recent years, responding to demand for a more diversified protein supply, high-value nutrition ingredients, and ingredients that are independent of animal agriculture – addressing consumer concerns around environmental sustainability and animal welfare.
