Liberation Labs Partners with Vivici for Innovative Whey Protein Production

Liberation Labs has announced a significant partnership with Dutch startup Vivici to manufacture Vivici’s innovative whey protein, known as Vivitein^’ (beta-lactoglobulin), at its biomanufacturing facility located in Richmond, Indiana. The facility is set to begin commercial production next year.

The initial phase of this state-of-the-art facility will feature a remarkable 600,000 liters of fermentation capacity and is expected to be completed by the end of this year. Furthermore, Liberation Labs is conducting a feasibility study, funded by the Department of Defense, to potentially expand this capacity to an impressive 4 million liters.

Commenting on this collaboration, Liberation Labs CEO Mark Warner stated, “Vivici is a perfect reference case for our facility: a company seeking cost-effective and sustainable manufacturing of a novel protein ingredient that unlocks a range of other healthy and innovative products.” Warner recently secured a deal with the NEOM Investment Fund to establish a precision fermentation facility in Saudi Arabia.

Enhancing Manufacturing Capabilities

Vivici’s CEO, Stephan van Sint Fiet, expressed enthusiasm about the partnership: “Our partnership with Liberation Labs expands our European manufacturing capabilities, providing US customers with increased supply security for Vivitein BLG.”

Vivici’s Rapid Advancement in the Industry

Vivici was formed through a collaboration between Fonterra and DSM-Firmenich, specializing in the production of dairy proteins via precision fermentation. Although relatively new to the animal-free dairy sector, Vivici has rapidly established itself by capitalizing on the expertise of its founders in dairy proteins and biomanufacturing. Van Sint Fiet noted their swift ascent in AgFunderNews, stating, “We entered the scene about two years ago as the new kid on the block, and since then, we’ve leapfrogged a lot of the field.”

The startup recently completed a successful commissioning run with its European partners at the Bio Base Europe Pilot Plant (BBEPP) in Ghent, Belgium, utilizing a new 75,000-liter fermenter.

Is Precision Fermentation Commercially Viable?

Some industry experts have raised questions about the commercial viability of producing whey proteins through precision fermentation. However, van Sint Fiet remains confident: “From our perspective, we have now matured our bioprocess to the extent where we think it’s ready for prime time.” He emphasized that their production strategy aims to achieve price parity with current market rates for whey proteins.

Market Applications for Vivici’s Proteins

Vivici’s beta-lactoglobulin is already garnering interest for its applications in premium protein beverages, snacks, sports nutrition, and active nutrition. Additionally, the firm plans to introduce bovine lactoferrin—a higher-value protein—later this year, which shares similar market potential.

“We never wanted to be a one-trick pony,” van Sint Fiet stated. “There are technology and market synergies between beta-lactoglobulin and lactoferrin. We use the same production host and are able to implement similar upstream and downstream processes for both.”

Regulatory Status and Future Plans

Vivici has achieved self-GRAS (Generally Recognized as Safe) status for its beta-lactoglobulin and plans to submit a GRAS notice to the FDA for lactoferrin in the near future.