21st.BIO launches precision fermentation program for bovine alpha-lactalbumin

DENMARK – 21st.BIO, a leading technology partner, has announced the launch of a new development program for bovine alpha-lactalbumin (α-lac) following the exclusive licensing of a high-yield microbial strain from Novonesis.

This program provides customers with access to production-ready microbial strains, offers tailored fermentation and downstream process development, and includes pilot and large-scale scale-up support.

“We go beyond licensing our technology to our partners. We help them through the entire process of industrial-scale production,” said Thomas Schmidt, CEO of 21st.Bio.

The company is optimizing the Novonesis-developed strain for industrial fermentation, scale-up, and commercialization. The partners will aid global companies in introducing precision-fermented α-lac to market, with ambitions for the ingredient to be cost-competitive with its bovine counterpart.

As a highly functional milk protein, bovine α-lac is rich in essential amino acids. Easy to digest and linked to immune and cognitive development benefits, the ingredient is currently used in infant nutrition, functional food, and health-focused applications.

Producing α-lac from bovine milk is costly and inefficient, making it one of the most expensive dairy proteins on the market, the partners highlight. About a thousand litres of milk must be fractionated to obtain a kilogram of α-lac.

“Alpha-lactalbumin is incredibly valuable, but current supply from cow’s milk is limited. It is challenging and costly to extract at scale, which is why current supply is mostly reserved for the very high-end infant formula market,” says Thomas Schmidt.

He emphasized that precision fermentation significantly enhances production efficiency and sustainability while expanding accessibility.

He noted that the company is now able to manufacture high-purity α-lactalbumin, a key component in infant nutrition. Schmidt highlighted this achievement as a critical step toward making advanced nutritional ingredients more broadly available.

The news comes as 21st.Bio warns that global demand for dairy proteins will likely outpace supply by 2030, with milk production slowing in many global regions.

Feedback from its industry partners underscores issues weighing down production: aging dairy farmer populations, limited scalability, and growing pressure to reduce emissions.

“We’re heading for a protein supply gap. The industry itself is telling us: We won’t be able to meet future demand using traditional methods alone. Precision fermentation is a complementary solution — one that can reduce pressure on natural resources, lower environmental impact, and create a more distributed and resilient supply chain,” stated Schmidt.

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