Döhler’s New High-Protein Ingredient Revolutionizes the Market

Ingredients giant Döhler has announced its commencement of commercial production in Europe for “SB1,” a novel high-protein postbiotic ingredient developed in collaboration with Superbrewed Food. This groundbreaking product is set to support various product launches across the US this year.

In a strategic move, Döhler Ventures has invested an undisclosed sum into Superbrewed Food, aiming to bolster production capacity and propel broader commercialization by 2027.

What is SB1?

SB1, marketed as ‘postbiotic cultured protein’ in the US, boasts a neutral taste and color, strong pH and heat stability, and remarkable emulsification properties. Comprising over 88% protein from a non-GMO bacterium, it also offers high digestibility scores along with beneficial levels of B vitamins, iron, and zinc.

The FDA recognized SB1’s safety with a GRAS “no questions” letter in 2024. The ingredient has garnered interest across multiple applications including protein beverages, snacks, and yogurts, thanks to collaborations with major brands like Fonterra and Bel Brands, the owner of Babybel and GoGo Squeez.

A Commitment to Innovation

“SB1 represents a differentiated innovation in the evolving protein landscape,” expressed Rodrigo Hortega de Velasco, managing partner at Döhler Ventures. “Through our commercial manufacturing and strategic investments, we are dedicated to supporting SB1 as it scales globally.”

In alignment with long-term goals, Superbrewed Food is securing financing to repurpose a larger anaerobic fermentation facility within the US.

Beyond Traditional Limits

According to Dr. Bryan Tracy, founder and CEO of Superbrewed Food, the ability to achieve commercial-scale production in light of contraction across the fermentation and food tech sectors is a significant achievement. “This feels like a meaningful signal—perhaps even a beacon of hope,” he commented.

Dr. Tracy highlighted the company’s innovative approach: “This is a genuinely novel ingredient that has transitioned into industrial production via a partner-led, capital-efficient model rather than relying on asset-heavy scale-up.”

Notably, Superbrewed has received third-party validation from academic institutions concerning allergenicity and nutritional quality compared to whey protein isolate, supported by human clinical trials and studies conducted at renowned universities.

Competitive Pricing in a Growing Market

When discussing pricing, Dr. Tracy noted, “Highly functional dairy protein ingredients are continuously rising in price, yet we maintain a competitive price point for comparable functionality and nutritional density.”

As brands pursue higher protein levels in beverages without sacrificing taste or texture, Dr. Tracy confidently stated, “With SB1, you can incorporate 35 grams of fully digestible protein into just five ounces of water, resulting in an appealing texture.”

The Scaling Challenge

Despite many startups achieving success through paper agreements with contract manufacturing organizations (CMOs), Dr. Tracy emphasized the importance of thorough tech transfer into Döhler’s facility. “We produce reliable, high-quality, hygienic products, unlike many others who may falter in execution,” he noted.

He cited the complications of empty promises from CMOs that may not have the necessary infrastructure or experience, saying, “Many facilities don’t possess complete essential equipment; therefore, expecting them to fulfill bespoke needs without substantial investment is unrealistic.”

Innovative and Sustainable Production

Unlike many precision fermentation companies that discard excess microbial biomass, Superbrewed Food harvests the entire biomass, thus creating a whole food ingredient. Their production also generates a valuable co-product, butyric acid, with an established market.

Superbrewed Food harnesses a naturally occurring bacterium that produces high protein levels in anaerobic conditions using sugars from diverse feedstocks—eliminating the need for genetic engineering. Although the idea of consuming bacteria may seem daunting, the concept has gained traction due to the popularity of probiotics.

Dr. Tracy stressed that their bacteria do not remain live, as they are fully deactivated, meeting the definition of ‘postbiotic’ set forth by the International Scientific Association for Probiotics and Prebiotics (ISAPP), designed to benefit consumer health.