Fonterra and Royal DSM are launching a start-up seeking to commercialize fermentation-derived proteins with dairy-like properties in what is described as a “complementary nutrition partnership.”
The two companies have been collaborating since 2019 to build a comprehensive understanding of how to use precision fermentation science and technology to produce proteins similar to those found in dairy.
“This venture between Fonterra and Royal DSM will accelerate the development and commercialization of fermentation-derived ingredients with dairy-like properties,” Jonathan Boswell, program leader for complementary nutrition and new partnerships development, tells NutritionInsight.
“As consumer preferences continue to evolve, we see both dairy and other sources of nutrition playing a complementary role in consumer choice.”
The start-up does not yet have a name but will be determined ahead of incorporation, Boswell explains.
Commercial opportunities
The start-up is the next step in Fonterra and DSM’s long-standing joint development relationship. To date, the work has created “valuable intellectual property for which Fonterra and DSM have filed patents.”
It will enable the acceleration of commercial product solutions utilizing this intellectual property while continuing to focus on further precision fermentation research and development.
“The new start-up is an exciting opportunity to combine DSM’s world-leading expertise in precision fermentation science and technology with Fonterra’s world-leading dairy science and technology,” says Komal Mistry-Mehta, chief innovation and brand officer at Fonterra.
“With fermentation-produced proteins having a wide array of potential applications for customers and consumers, this partnership aligns well with the co-op’s strategy to be a leader in dairy innovation and science.”
