Danish bioproduction company 21st.Bio has launched a development program to commercialize bovine alpha-lactalbumin (α-lac) using precision fermentation. The company has partnered with Novonesis, which has developed a high-yield microbial strain, to produce the protein. α-lac is a milk protein used in infant nutrition, functional food, and health-focused applications. Currently, producing α-lac from cow’s milk is costly and inefficient, requiring 1,000 liters of milk to yield just one kilogram of protein. 21st.Bio aims to make the protein more cost-competitive through precision fermentation, which can produce α-lac of high purity. The company’s CEO, Thomas Schmidt, believes that precision fermentation can make α-lac more efficient, sustainable, and available to a wider market. Novonesis’ SVP, Thomas Batchelor, added that the company is proud to see its strain being brought to market and is committed to helping its partners through the entire production process. The partnership aims to address the future protein supply gap and reduce pressure on natural resources.
21st.Bio initiates a precision fermentation program aimed at producing bovine alpha-lactalbumin.
