FrieslandCampina Ingredients entered into a strategic partnership with specialist biotechnology company Triplebar Bio Inc. to develop and scale up the production of cell-based proteins using precision fermentation. The partnership reaffirms the commitment of both companies to develop innovative and futureproof protein solutions that improve human health.
California-based biotechnology company, Triplebar, specializes in bioengineering at speed to develop solutions for the nutrition and healthcare industries. The company takes an integrated approach, using 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.
FrieslandCampina Ingredients has been using precision fermentation since 2016 to produce human milk oligosaccharides (HMOs). The company will leverage its unique combination of protein experience alongside its innovation, processing and technical expertise to produce 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,” added Maria Cho, CEO of Emeryville, Calif.-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.”
