Leprino Foods Company has partnered with precision fermentation specialist Fooditive Group to scale-up and commercialize the production of non-animal casein on a global scale.
Casein, a major milk protein that makes up around 80% of the total protein content in bovine milk. In cheese, it is a crucial building block responsible for taste and texture, and one that has been difficult to emulate in plant-based dairy alternatives. Leveraging precision fermentation allows manufacturers to produce non-animal-derived casein that has these sought-after qualities, all while reducing water, land use, and greenhouse gas emissions. The technique typically involves programming microbes such as yeasts to produce proteins that are genetically identical to the dairy-derived ingredient.
Under the terms of Leprino’s tie-up with Fooditive, the dairy producer will be the exclusive rights holder for casein made via Fooditive’s proprietary precision fermentation platform and will exclusively market and distribute the ingredient when used for cheese production. Additionally, the mozzarella maker will hold non-exclusive rights to supply the ingredient for other food applications, making Leprino one the first dairy manufacturers in the position to market fermentation-derived proteins for cheese and other food products at a global scale.
Under the partnership, Fooditive will use Leprino’s facilities and fermenters to produce the ingredient, with production set to begin ‘once integrations and preparations are complete,’ a Fooditive representative told us. “The initial phase of our partnership will prioritize the integration of Fooditive’s innovative non-animal casein into Leprino’s production processes. This will involve scaling up fermentation operations and optimizing product formulations to ensure a seamless incorporation and maintain the high-quality standards of Leprino’s offerings.
“Our strategic vision is to lead the dairy industry towards a more sustainable future. By combining our strengths, we aim to broaden our portfolio of innovative, animal-free dairy products, enhance production efficiency, and continuously adapt to consumer needs. This partnership is dedicated to pioneering excellence and sustainability in dairy, setting new industry benchmarks for the years to come.”
Besides cheese, Fooditive’s casein is suitable for a wide array of applications including beverages, yogurt, desserts, coffee creamers, snacks, sports nutrition products, and more beyond.
Mike Durkin, President, Leprino Foods Company, commented: “This agreement with Fooditive highlights our ability to innovate and adapt swiftly to emerging trends and technologies.
“By incorporating precision fermentation alongside our conventional dairy production, we will explore how this non-animal casein derived from fermentation will add to our product portfolio. This innovation not only can enhance our range, but also holds the promise of reducing the environmental footprint across the supply chain, all while maintaining the highest standards of product functionality, quality, taste and texture.”
Fooditive’s Samar Abushokhedim told DairyReporter: “Our collaboration with Leprino Foods is a landmark in the non-animal dairy ingredients industry, underscoring the potential and importance of sustainable innovation. Leprino Foods is poised to scale production dynamically based on market demand and other key factors. This approach ensures that we can meet the growing consumer interest in our sustainable, animal-free dairy proteins with agility and precision.”
From Danone to Leprino: How interest in precision fermentation is re-defining the dairy alternatives space
Leprino Foods’ announcement follows Danone’s decision to expand into bio-based proteins production, including precision fermentation, as part of an innovation accelerator partnership with biotech firm DMC Biotechnologies and Michelin.
The French dairy major will use a 10m3 fermentation tank and is also investing in a separate production line, to be installed in 2025, with plans for further expansion in the near future.
Unlike Leprino, which will enjoy exclusive production and distribution rights for the fermentation-derived ingredient, Danone’s approach is to ease the bottlenecks and eventually enable other players to take advantage of the infrastructure.
A company spokesperson told DairyReporter the announcement was ‘the first step for Danone’ which has also partnered with fermentation start-up ImaginDairy and invested in cell-based dairy producer Wilk. “We hope to gradually ramp up production and open the platform to other companies, allowing the development of more futures and supporting ecosystems that focus on environmental issues in the industry.”
Nevertheless, the dairy major’s ultimate goal is to develop ingredients that can enhance the nutritional and functional qualities of its products and reduce their carbon footprint.
Reacting to the news about the Leprino-Fooditive tie-up, Carlotte Lucas, head of industry at international nonprofit and think tank the Good Food Institute Europe, said: “Precision fermentation can sit alongside the best conventional farming to help diversify our food supply, boost food security and drive green economic growth. It’s great to see another major dairy recognise the huge commercial opportunity of investing in the development of these products.
“We now need to see more businesses and governments investing in the large-scale fermentation facilities necessary to scale up production. Regulators can play an important role in accommodating innovation while securing consumer confidence in these new foods by ensuring the process is transparent – engaging in dialogue with companies, and clarifying requirements by producing bespoke guidance documents for the sector.”