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Novozymes and Arla Foods Ingredients partner on precision fermentation

August 13, 2023
Food & Drink

Biotech and nutrition companies Novozymes and Arla Foods Ingredients have announced a new partnership to develop advanced protein ingredients using precision fermentation.

The co-funded partnership will see Novozymes contribute its expertise in the creation of microbial strains for the industrial-scale production of proteins by precision fermentation.

Novozymes specialises in the production of enzymes through precision fermentation and has focused on the exploration of new protein solutions for health and nutrition since 2019.

The biotech company’s expertise will be combined with Arla Foods Ingredients’ food tech knowledge – particularly in relation to separation and drying processes – and its experience within the regulatory landscape.

The partnership will initially focus on a solution for disease-specific medical nutrition – a category in which protein is an essential component – with expansion into other segments in the future.

Valerio Nannini, GM, Novozymes Advanced Protein Solutions, said: “Precision fermentation allows us 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. Entering a partnership like this demonstrates the huge progress we’ve made since our decision to enter the health and nutrition space.”

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

By Phoebe Fraser

Source: foodbev.com

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