Novozymes will contribute its expertise in creating microbial strains for the industrial-scale production of proteins by precision fermentation. 

 This will be combined with Arla Foods Ingredients’ “food technology know-how,” according to the businesses, including the company’s knowledge of the regulatory landscape and of the separation and drying processes to remove components from food mixtures. 

Precision fermentation is a technique that fine-tunes the molecular output of microorganisms, offering greater control over the fermentation process.

“In ‘normal’ fermentation, microorganisms such as yeast or bacteria are used to change the taste and texture of a food product – cheese and yogurt are well-known examples,” Henrik Andersen, CEO at Arla Food Ingredients, tells Food Ingredients First.

“In precision fermentation, the microorganisms are specifically designed to develop tailor-made protein compositions for very specific nutritional needs. This process offers greater control over the process than is possible through normal fermentation and will allow for ‘designer-made’ proteins.”

Medical nutrition collaboration 
The two companies have joined forces to develop a new medical nutrition product that targets specific diseases. In the segment, proteins are an essential component.

“Disease-specific medical nutrition is an area wher there’s a need for tailor-made protein ingredients,” Andersen highlights.

The two companies have joined forces to develop a new medical nutrition product that targets specific diseases. (Image Credits: Arla Food Ingredients).“Moreover, Arla Foods Ingredients already has a firm grounding in this segment because of our expertise in developing ingredient solutions for medical applications – whey proteins for medical nutritional supplements, for example. While dairy and whey solutions will remain our core portfolio, we see the potential to complement our offerings within medical nutrition through precision fermentation,” he continues.

According to Henrik Andersen, group VP of Arla Foods Ingredients, the partnership brings together two market leaders in their respective areas. “Collaborating with Novozymes fits perfectly with our ambition to explore alternative nutrition platforms and complement our portfolio of dairy and whey solutions,” he says.

“By leveraging our combined expertise, manufacturing skills and market insights, we’ll be able to accelerate the pace at which we bring innovative new protein products to market.”

 Valerio Nannini, general manager at Novozymes Advanced Protein Solutions, adds that precision fermentation allows the company “to do almost anything in terms of protein composition and structure and this is a fantastic opportunity to harness its full potential.”

“In our ambition to develop new tailor-made products Arla Foods Ingredients is the best possible partner for us. It’s already firmly positioned in medical nutrition and offers substantial insight into market needs, as well as specific manufacturing capabilities that complement ours.”

The partnership aims to expand into other segments outside of medical nutrition in the future.

Europe leads the way
The alliance between Danish-Swedish Arla Foods Ingredients and Danish Novozymes signals that Europe is on the move when it comes to precision fermentation.

A report by The Good Food Institute highlighted last month that Europe currently hosts 47% of the global protein fermentation capacity. 

Innovation in the area is costly; however, imagination can help cut costs and time to reach the market. It has been found that companies can extend their production by retrofitting existing sites such as breweries since beer brewing uses equipment similar to those used in the protein fermentation industry. The alliance between Arla Foods Ingredients and Novozymes signals that Europe is on the move when it comes to precision fermentation.

Retrofitting breweries can cut upfront costs by as much as 70% and lead times as short as six months.

Farming the future
Tapping into innovative foods aligns with Innova Market Insights Top Ten Trends for 2023, “Redefining Value,” wherby despite a tightening of the belts in times of economic turbulence, consumers remain determined to sample new experiences, ensure personal well-being and support planetary health.

Similarly, other trends from the market researcher include “Generational Push,” wher for Gen Z and Millennials, food and brand choices are essential signifiers of lifestyle, beliefs and value. Similarly, “Farming the Future” highlights how today’s consumer is increasingly invested in the food source as it ties in with major global health concerns, sustainability and waste. 

A study commissioned by Perfect Day and Cargill found that 40% of adult consumers are ready to try precision fermentation.

Last month, Formo and the University of Saskatchewan, Canada, unveiled they have researched the anticipated market impacts of lab-brewed dairy. It points to the potential for a radically transformed food system driven by consumer demand for alternative cow-free products while claiming that precision fermentation helps overcome the challenges often associated with formulating dairy-free cheese that has, so far, fallen short on taste.

Meanwhile, Israel is also poised to expand its alt-protein and fermentation space, with authorities pledging US$13.8 million in June for technologies such as precision fermentation.