FrieslandCampina, a Dutch dairy cooperative, has decided to discontinue its investment in precision fermentation, a technology that produces proteins and nutrients without dairy cows. The company initially adopted this technology to meet the growing demand for plant-based protein alternatives. However, due to changing market conditions and increasing competition, FrieslandCampina has reassessed its strategy and opted to refocus on its core dairy operations.
The company’s CEO, Jan Derck van Karnebeek, stated that they can achieve more in terms of sustainability by improving the CO2 footprint of dairy products. FrieslandCampina will continue to explore hybrid products that blend dairy and plant-based ingredients, but only if they meet specific criteria related to taste, nutrition, sustainability, and convenience. The company believes that dairy remains the foundation and that hybrid products can play a role in offering consumers more sustainable options.
FrieslandCampina has already introduced hybrid products, such as butter blends and “milky porridge”, and will continue to develop these products based on their dairy expertise and commitment to quality. The company’s decision to discontinue precision fermentation is a strategic move to prioritize its core business and focus on sustainability and innovation in the dairy industry.