01.09.23
FrieslandCampina Ingredients has entered into a strategic partnership with TripleBar Bio Inc. to develop and scale the production of cell-based proteins using precision fermentation.
With an increasing world population, more protein sources will be needed in order to meet demand, according to both companies. FrieslandCampina has close to 100 years of experience processing dairy proteins, and most recently partnered with AGT foods to develop its first plant protein range, Plantaris, in 2021.
Triplebar specializes in bioengineering for the nutrition and healthcare industries, using integrated hardware, software, biology, and biochemistry to develop products and biological production systems.
The two companies will produce microbial cells through fermentation that can create bioactive proteins that support human health and nutrition in early life and adulthood. The goal is to produce high quality proteins for various applications at scale with a limited land, water, and energy footprint.
FrieslandCampina Ingredients has been using precision fermentation since 2016 to produce human milk oligosaccharides (HMOs).
“Precision fermentation is a fast-developing technology that will shape the future of the food and nutrition industry,” said Anne Peter Lindeboom, managing director of 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 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.”
With an increasing world population, more protein sources will be needed in order to meet demand, according to both companies. FrieslandCampina has close to 100 years of experience processing dairy proteins, and most recently partnered with AGT foods to develop its first plant protein range, Plantaris, in 2021.
Triplebar specializes in bioengineering for the nutrition and healthcare industries, using integrated hardware, software, biology, and biochemistry to develop products and biological production systems.
The two companies will produce microbial cells through fermentation that can create bioactive proteins that support human health and nutrition in early life and adulthood. The goal is to produce high quality proteins for various applications at scale with a limited land, water, and energy footprint.
FrieslandCampina Ingredients has been using precision fermentation since 2016 to produce human milk oligosaccharides (HMOs).
“Precision fermentation is a fast-developing technology that will shape the future of the food and nutrition industry,” said Anne Peter Lindeboom, managing director of 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 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.”
