21st.BIO, a fermentation technology company, has launched a precision fermentation program for bovine alpha-lactalbumin (α-lac), a valuable whey protein found in cow and human milk. The protein is essential for cognitive and immune development and is in high demand for use in functional foods, supplements, and beverages. Currently, extraction from cow’s milk is limited, expensive, and mostly reserved for high-end infant formula. 21st.BIO’s program aims to make production more efficient, sustainable, and cost-competitive using a licensed high-yield microbial strain from Novonesis. The company plans to optimize the strain for industrial fermentation, reducing the need for large amounts of milk to produce α-lac. With traditional methods struggling to meet future demand, precision fermentation offers a complementary solution to reduce pressure on natural resources and create a more resilient supply chain. The program’s goal is to make high-purity α-lac available to a wider market, addressing the increasing global demand for milk proteins and decreasing production challenges.
21st.BIO launches new precision fermentation program to produce bovine alpha-lactalbumin
