Lactoferrin from and without milk FrieslandCampina – Milk News

FrieslandCampina

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Today 3:45 pm – Klaas van der Horst

FrieslandCampina is working with partner Triplebar Bio to increase the production capacity of lactoferrin. This collaboration focuses specifically on the use of precision fermentation. According to Triplebar, this would allow more lactoferrin to be produced and in a less stressful manner.

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However, FrieslandCampina indicates that replacing lactoferrin from milk with lactoferrin produced using precision fermentation is not an option. “Dairy ingredients will continue to play an important role in the future as a source of high-quality proteins and prebiotics. We would like to emphasize that FrieslandCampina’s focus is and remains dairy.”

FrieslandCampina sees that the demand for lactoferrin from milk is still increasing, for both infant nutrition and specialty foods. To increase production capacity from 20 to 80 tons per year, a new production facility was opened in Veghel last year.

However, the market demand is broader than just dairy-based ingredients, according to the dairy producer. That is why FrieslandCampina also invests in alternative proteins, to be able to offer them in addition to dairy ingredients. “Customers are asking for both dairy and alternative protein solutions. This is how we stay ahead as a preferred partner for our customers,” the company said.

FrieslandCampina is still investigating what the supply chain of lactoferrin via precision fermentation will look like and can therefore not yet indicate where this production will take place.