Vivitein™ the New Standard of Protein
Vivici unveils innovative nature-equivalent whey protein: a game-changer in sustainable nutrition
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Vivitein™ BLG
Change the game with the New Standard of Protein.
Everyone is trying to win the protein game. Not everyone can.
Consumers with active lifestyles want it all. Protein performance, better sensorials, and products that suit their lifestyles and values.
If you’re making products for these consumers, you’re not just confronted with a dilemma, but a Protein Trilemma –
a three-way trade off between the things that matter most to your customers. But what if you could give them everything they wanted, all at once?
Play by a different set of rules. Win new consumers.
Vivitein™ BLG is a New Standard of Protein, one that lets you satisfy and delight consumers in new and innovative ways.
As a beta-lactoglobulin protein that’s made by precision fermentation, Vivitein™ BLG offers a previously-impossible mix of superior protein concentration and performance, superior sensorials, and a better fit with consumer lifestyles – especially for those who often choose dairy-free protein alternatives. It’s a win for consumers and a win for you.
A NEW STANDARD
Unmatched protein performance
- Enables high protein concentrations
- High BCAA and Leucine
- Rapid absorption
Superior sensorials
- Unlocks innovative new flavors
- Lighter refreshing mouthfeel
- No chalky aftertaste
Consumer lifestyle alignment
- Vegan & flexitarian friendly
- Lactose and cholesterol free
- Sustainably produced protein
Accelerates
commercial growth
- Stable, reliable production
- Unlocks product innovation
- Seamless journey to market
How it
works
Through the process of precision fermentation, we’ve isolated beta-lactoglobuin protein to create Vivitein™ BLG. It’s a superior protein with a wide range of benefits, allowing you to satisfy and delight your customers with products that quite simply change the game. Here’s how we make it, in three simple steps.
01
We teach microorganisms about dairy proteins
By giving special microorganisms the genetic blueprint for dairy protein, we teach them how to naturally make the same protein themselves.
02
We use fermentation to produce protein
In large fermentation vessels, our microorganisms get to work. They efficiently convert essential nutrients into dairy protein. The process is called precision fermentation.
03
We harvest the protein
We then carefully separate the dairy protein from the microorganisms and nutrients. The protein is now ready to be used as a nutritious, sustainably-produced food ingredient.
Meet evolving consumer needs in innovative ways with Vivitein™ BLG
Crystal clear
Refreshing & light
High protein concentration
Ready to drink
Consumers want refreshment. That’s where Vivitein™ BLG clear protein drinks deliver in exciting new ways. With a light mouthfeel, an exciting range of water-based flavors, and high concentrations of protein, Vivitein™ BLG is the New Standard in Crystal Clear Refreshment.
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High protein concentration
Rapid absorption
High in BCAAs
Ready to mix
Elite performers demand elite performance from their protein powders. That’s where Vivitein™ BLG clear protein drinks deliver in exciting new ways. Delivering superior protein performance, rapid absorption, and the BCAAs and Leucine needed to fuel muscles, Vivitein™ BLG sets the New Standard in Muscle-Building Performance.
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Luscious texture
Satisfying chew
Vegan friendly
Ready to eat
When it comes to protein bars, being delicious is not negotiable. Vivitein™ BLG allows you to raise the bar in sensorial experience, with luscious chewy textures and mouthfeel that you wouldn’t expect from a vegan-friendly high protein bar. That’s why Vivitein™ BLG is the New Standard in Luscious Chewy Deliciousness.
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Insights
VIVICI SECURES €32.5 MILLION IN SERIES A FUNDING
Ingredients startup backed by dsm-firmenich and Fonterra advances on its path to full commercialisation. New investors include Pensioenfonds ABP, Invest-NL, and InnovationQuarter. Startup to launch its second dairy protein from precision fermentation in H2 2025.
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