Vivici secures US$34M to expand animal-free dairy operations

NETHERLANDS – Vivici, a startup formed by Fonterra and DSM-Firmenich to produce dairy proteins using precision fermentation, has raised a €32.5 million (US$34 million) Series A round to support its expansion and entry into the lactoferrin market.

The Netherlands-based company has been rapidly scaling production of beta-lactoglobulin and plans to introduce bovine lactoferrin, a high-value protein with multiple health benefits, in the second half of 2025.

The funding round was led by Invest-NL and APG, acting on behalf of pension fund ABP, with support from regional economic development agency InnovationQuarter and existing shareholders DSM-Firmenich and Fonterra.

According to a report by AgFunderNews, the investment will help Vivici access new markets and build long-term manufacturing capabilities.

CEO Stephan van Sint Fiet noted that the company has already secured its first offtake agreements for beta-lactoglobulin, positioning itself for further growth.

Despite entering the animal-free dairy market later than some competitors, Vivici has progressed quickly by leveraging its founders’ expertise in dairy proteins and industrial-scale biomanufacturing.

Van Sint Fiet stated, “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 and catapulted ourselves to the front.”

He added that the company’s technology base and deep understanding of ingredient applications have been instrumental in its rapid development.

Vivici has been working with European partners in small-scale facilities to produce beta-lactoglobulin and recently conducted a successful commissioning run at the Bio Base Europe Pilot Plant (BBEPP) in Ghent, Belgium.

The company is now capable of industrial-scale production, with fermentation capacities reaching hundreds of cubic meters.

Van Sint Fiet revealed that Vivici is also exploring partnerships in North America to expand its production footprint.

The company remains confident in the commercial viability of producing whey and casein proteins through precision fermentation, despite skepticism from some industry observers.

“From our perspective, we have now matured our bioprocess to the extent where we think it’s ready for prime time,” van Sint Fiet explained.

He emphasized that Vivici aims to bring whey proteins to market at price parity with conventionally produced dairy proteins and has structured its manufacturing strategy to achieve this goal.

In addition to beta-lactoglobulin, which is used in protein beverages, snacks, and sports nutrition, Vivici is preparing to introduce bovine lactoferrin.

This iron-binding antimicrobial protein has been traditionally available in limited quantities due to the challenges of extracting it from milk.

Van Sint Fiet highlighted the market opportunity, stating, “The market today is already half a billion dollars, but it is constrained by availability and quality fluctuations, and cost, which make it very hard for the ingredient to be broadly applicable.”

He added that precision fermentation could provide a stable and affordable supply to unlock its full potential.

Vivici has secured self-GRAS (Generally Recognized as Safe) status for beta-lactoglobulin and plans to submit a GRAS notice to the U.S. Food and Drug Administration for lactoferrin.

The company intends to introduce lactoferrin for general food, beverage, personal care, and cosmetic applications before exploring its use in more regulated sectors such as infant nutrition.

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