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FrieslandCampina explores production of lactoferrin without milk
FrieslandCampina is working together with partner Triplebar Bio to increase the production capacity of lactoferrin. In this collaboration, they are specifically looking at the use of precision fermentation. According to Triplebar, this could lead to the production of more lactoferrin in a less burdensome way.
However, FrieslandCampina states that replacing lactoferrin from milk with lactoferrin produced using precision fermentation is not on the agenda. "Dairy ingredients will continue to play an important role as a source of high-quality proteins and prebiotics in the future. We would like to emphasize that FrieslandCampina's focus is and will remain on dairy."
Demand for lactoferrin still increasing
FrieslandCampina sees that the demand for lactoferrin from milk is still increasing, both for infant nutrition and specialized nutrition. To increase the production capacity from 20 to 80 tons per year, a new production facility was opened in Veghel last year.
However, the market demand is broader than just dairy-based ingredients, according to the dairy producer. Therefore, FrieslandCampina is also investing in alternative proteins to offer alongside dairy ingredients. "Customers are asking for both dairy and alternative protein solutions. This way, we continue to be a leading partner for our customers," the company reports.
FrieslandCampina is still investigating what the supply chain of lactoferrin via precision fermentation will look like and therefore cannot yet indicate where this production will take place.
