Vivici unveils innovative nature-equivalent whey protein: a game-changer in sustainable nutrition

Here at Vivici, the innovative ingredients company, we’ve made a significant breakthrough in the protein industry with the launch of our nature-equivalent whey protein from fermentation. 

‍

Our whey protein from fermentation is rich in essential amino acids and free from lactose, cholesterol, hormones, and antibiotics, and is set to transform the market for sustainable and superior dairy proteins.

This significant milestone has been achieved in under a year, and today, Vivici is proud to introduce a product that not only meets the highest standards of purity and sustainability but also offers a new level of nutritional excellence. 

Our nature-equivalent whey protein from fermentation, beta-lactoglobulin, is the first of a series of planned dairy protein ingredients that the Vivici team will bring to the market.

Unveiling a Game-Changer For Whey Protein

Our beta-lactoglobulin is a highly pure dairy whey protein equivalent to nature’s version. It contains all essential amino acids required by the human body, is abundant in leucine and branched-chain amino acids (BCAA) and is rapidly absorbed in the blood plasma. 

It’s clean in color, neutral in flavor, and ready for use across a wide range of products, including ready-to-mix protein powders, ready-to-drink protein beverages, protein bars, as well as traditional dairy products such as milk, cheese, and ice cream.

A Sustainable Protein for a Changing World

The launch of our nature-equivalent whey protein from fermentation, which comes after annoucing we have self-affirmed GRAS in the US, marks a significant milestone in our mission to bring to market superior dairy proteins with significantly less impact on the planet. 

As the world faces an increasing need for a sustainable and resilient food system capable of feeding a growing population, Vivici is committed to playing a leading role in this transformation. 

The speed at which it has brought this product to market underlines our dedication to sustainability and innovation.

Shaping the Future of Protein Innovation

"Delivering our sustainable, nutritious protein to the market with such speed is a great success for Vivici,” adds Stephan van Sint Fiet, Vivici’s CEO. “Consumers now demand sustainability from their favorite brands while also expecting delicious and nutritious products. We’re determined to make our sustainable protein accessible as quickly as possible.”

Join Us in Shaping the Future of Protein

We invite all innovative food and beverage players who believe their brands could benefit from a more sustainably-produced and highly functional protein ingredient to explore the possibilities offered by our whey protein from fermentation. 

Our application specialists are ready to work with you to deliver impactful, category leading, alternative protein innovation.

To learn more about Vivici's nature-equivalent whey protein from fermentation and how it can elevate your product line, schedule a meeting with Madison here.

You can download and read the full press release here.