#Denmark #Copenhagen #Novonesis #21st.BIO #alpha-lactalbumin

21st.BIO Launches Precision Fermentation Program for Bovine Alpha-Lactalbumin

In a significant advancement for the food and nutrition sector, 21st.BIO, a prominent technology innovator in precision fermentation, has rolled out a novel development program targeting bovine alpha-lactalbumin (α-lac). This initiative follows the exclusive license agreement signed with Novonesis, a global leader in biosolutions, to utilize their high-yield microbial strain.

Understanding Alpha-Lactalbumin

Alpha-lactalbumin is a rich source of functional milk protein noted for its essential amino acids, digestibility, and its correlation with improved immune and cognitive functions. Traditionally, bovine α-lac is harnessed for infant nutrition, food supplements, and other health-based applications. However, the conventional extraction methods pose challenges: obtaining it from bovine milk is not only expensive but also arduous. For instance, to yield just one kilogram of α-lac, approximately one thousand liters of milk must be processed.

Thomas Schmidt, CEO of 21st.BIO, articulated that while α-lac holds immense value, the limitations of cow's milk production have compromised its accessibility. He states, "The extraction of α-lac at scale from dairy presents significant hurdles, which currently places it primarily in the ultra-premium segment of infant formula. Our version employs precision fermentation for a more sustainable, cost-effective, and available solution."

Aiming for Sustainability and Efficiency

The new program by 21st.BIO aspires to democratize access to α-lac by leveraging precision fermentation, offering a solution that is not only animal-free but also replicable on an industrial scale. This approach is expected to align α-lac pricing closer to its natural whey protein counterparts, thus enhancing its market reach. Schmidt added, "Our goal is to produce α-lac with remarkable purity, catering to the necessities of infant nutrition and beyond."

Thomas Batchelor, Senior Vice President of Advanced Health and Protein Solutions at Novonesis, emphasized the significance of this partnership, noting, "The launch of our premier microbial strain is a response to the pressing needs in food and nutrition, demonstrating Novonesis's commitment to innovation in protein solutions."

Meeting Global Protein Demand

With global dairy protein demand projected to outstrip supply by the year 2030, the timing of 21st.BIO’s initiative is critical. As milk production is stalling in numerous regions, industry insights reveal the imminent risks posed by an aging dairy farmer demographic and the inefficiencies tied to traditional farming methodologies.

Schmidt elucidated on the impending protein supply gap: "With the dairy sector asserting that traditional production won't suffice to meet future requirements, precision fermentation offers a supplementary solution that promises to ease the burden on natural resources and curtail environmental impacts."

Comprehensive Support for Industry Partners

21st.BIO is committed to serving a wide array of customers, from established dairy and food manufacturers to innovative food-tech startups. Their phased development program provides comprehensive support that includes access to production-ready microbial strains, customized fermentation processes, pilot and large-scale upscaling, as well as regulatory consulting.

"By transcending mere technology licensing, we engage with partners throughout their journey to industrial-scale production. Our proficiency in functional proteins and the ambition of achieving price parity with traditional dairy make us a crucial ally for companies eager to enter this expanding market, " Schmidt noted.

Conclusion

The launch of 21st.BIO's precision fermentation program for alpha-lactalbumin marks a transformative stride in ensuring the availability of this essential protein. Its implementation heralds a future where high-quality, bioavailable proteins can efficiently meet growing global demands while maintaining sustainability — paving the path toward a resilient food supply chain.