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Agroempresario.com
Vivici, a promising startup focused on producing animal-free dairy proteins through precision fermentation, has raised €32.5 million ($34 million) in a Series A funding round. This latest round of investment, led by Invest-NL and APG (on behalf of pension fund ABP), aims to scale the company’s operations and expand into new markets, notably its upcoming launch of bovine lactoferrin, a valuable dairy protein with numerous health benefits.
The Netherlands-based company has already made substantial strides in the production of beta-lactoglobulin, a whey protein, and its successful scaling of production through innovative biomanufacturing techniques. With plans to introduce lactoferrin by the second half of 2025, Vivici is positioning itself to meet the growing demand for high-quality, animal-free dairy proteins in various applications, from food and beverages to personal care products.
Vivici’s entry into the animal-free dairy market was relatively recent, having launched just two years ago. Despite its late entry, the company has quickly scaled its operations, positioning itself as a frontrunner in the space. According to CEO Stephan van Sint Fiet, Vivici’s rapid progress can be attributed to the team’s deep expertise in dairy proteins and industrial-scale biomanufacturing.
"We entered the scene about two years ago as the new kid on the block, and since then, we’ve leapfrogged a lot of the field," said van Sint Fiet. "We have a very strong technology base, a deep understanding of ingredient applications and marketing, and a team with a track record of bringing innovations to market."
This bold move forward has been reinforced by a strong showing in the Series A funding round, demonstrating the market's confidence in Vivici’s innovative approach.
Vivici has been collaborating with partners in Europe, producing beta-lactoglobulin in small-scale facilities. Recently, the company achieved a milestone by becoming the first to test its process in a 75,000-liter fermenter at the Bio Base Europe Pilot Plant (BBEPP) in Ghent, Belgium. This breakthrough provides Vivici with a key opportunity to expand its production capacity significantly, ultimately reaching full industrial scale with fermentation capacity in the hundreds of cubic meters.
"We have now matured our bioprocess to the extent where we think it’s ready for prime time," said van Sint Fiet. "Our goal is to bring whey proteins to the market at price parity to where they are traded today, and our manufacturing strategy is geared towards achieving exactly that."
This scaling effort is crucial as the company works to establish long-term manufacturing capabilities to meet the growing demand for animal-free dairy proteins.
Beta-lactoglobulin, the protein currently being produced by Vivici, is primarily used in protein beverages, sports nutrition, and active nutrition products. The company’s customers are particularly interested in using it for premium protein drinks, snacks, and other food applications where clear protein ingredients are essential.
Vivici's plans to launch lactoferrin, a higher-value protein, in the second half of 2025 are expected to broaden the company’s market reach. Lactoferrin, an iron-binding antimicrobial protein found in mammalian milk, has a wide range of health benefits, including immunity support, iron regulation, digestive health, and enhanced endurance and muscle strength. Historically, lactoferrin has been challenging and costly to extract from milk, but Vivici's precision fermentation technology promises to deliver a stable, affordable supply of the protein at consistent quality.
"We believe that lactoferrin has huge potential," said van Sint Fiet. "The market today is already half a billion dollars, but it is constrained by availability, quality fluctuations, and cost. Precision fermentation can deliver a stable supply and more affordable product to unlock its potential in both existing and new markets."
Vivici is not focused solely on one protein; it plans to expand its offerings beyond beta-lactoglobulin and lactoferrin. The company has designed its production platform to support multiple proteins, which will enable it to reduce time-to-market and costs for future product launches.
"We never wanted to be a one-trick pony," van Sint Fiet explained. "There are synergies between beta-lactoglobulin and lactoferrin in terms of production, and that helps reduce costs and time for subsequent proteins."
With its strong foundation in precision fermentation, Vivici plans to explore additional proteins, further diversifying its portfolio and catering to different market needs.
Vivici has already secured self-GRAS (Generally Recognized as Safe) status for beta-lactoglobulin and is working on obtaining GRAS status for lactoferrin from the FDA. This regulatory approval is an essential step to ensure the protein’s safety and suitability for food, beverage, and cosmetic products.
The company is also preparing to tackle more challenging segments, such as infant nutrition and foods for susceptible populations, where stricter regulations apply.
As the demand for animal-free dairy proteins continues to grow, Vivici's innovative approach and ability to scale production make it a key player in the rapidly evolving food-tech space. With its successful Series A round, new product launches on the horizon, and a focus on expanding its market presence, Vivici is well-positioned for continued success.
