FrieslandCampina Ingredients in partnership with specialist biotechnology company Triplebar Bio 

The world’s population is predicted to reach nearly 10 billion by 2050. This means more protein sources are needed to keep people healthy and active throughout all stages of life. With close to 100 years of experience in dairy protein processing, FrieslandCampina Ingredients uses its experience and expertise to develop much needed solutions to the world’s protein challenges with best-in-class nutritional value, taste and functionality. This latest partnership follows the company’s launch of its first plant protein range, Plantaris, in partnership with AGT Foods in November 2021.

California-based biotechnology company, Triplebar, specialises in bioengineering at speed to develop solutions for the nutrition and healthcare industries. The company uses hardware, software, biology and biochemistry to develop products and biological production systems that replicate and accelerate evolution found in nature.

FrieslandCampina Ingredients and Triplebar will produce microbial cells through precision fermentation that can create bioactive proteins that support human health and nutrition in early life and adulthood. The ambition of both companies is to manufacture high quality proteins for various applications at scale and with a limited land, water and energy footprint.

FrieslandCampina Ingredients has been using precision fermentation since 2016 to produce human milk oligosaccharides (HMOs). The company said leveraging its combination of protein experience alongside its innovation, processing and technical expertise will lead to the production of highly nutritious, alternative protein solutions using the latest precision fermentation technology.

“Precision fermentation is a fast-developing technology that will shape the future of the food and nutrition industry,” said Anne Peter Lindeboom, managing director innovation at FrieslandCampina Ingredients. “Dairy ingredients will continue to play a vital role in the future of nutrition as a source of high-quality proteins and prebiotics and these remain our core offering. At the same time, we are continuously exploring new ways that technology and nature can be harnessed to support consumers with special dietary needs – at every stage of life. 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.”

“We need to leverage science and technology to make high-quality food affordably and sustainably,” said Maria Cho, CEO of California-based Triplebar. “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.”