Vivici launches fermentation-derived lactoferrin to ease supply constraints

NETHERLANDS – Vivici has launched Vivitein LF in the US, introducing a precision-fermented version of lactoferrin that aims to address longstanding supply and cost constraints around one of dairy’s most prized functional proteins.

Lactoferrin, a bioactive whey fraction associated with immune modulation, iron absorption and gut barrier support, is typically extracted in small quantities from milk, making it scarce and expensive.

Vivici’s approach uses precision fermentation to produce lactoferrin without animal inputs, enabling higher purity and potentially a more predictable supply.

The ingredient has achieved self-affirmed GRAS status in the USA, clearing a key commercial hurdle and allowing food, beverage and supplement manufacturers to incorporate it into finished products.

The move comes as demand accelerates across the $938 billion global health and wellness foods market, projected to exceed US$2.2 trillion by 2032.

Energy, gut health and immune resilience remain priority claims for consumers, creating expansion potential for lactoferrin beyond early-life nutrition into women’s health, active recovery and functional beverages.

Vivitein LF is the second product under Vivici’s Vivitein platform, following beta-lactoglobulin (BLG), and signals a broader strategy to build a portfolio of high-value dairy proteins via fermentation.

Backed by established dairy and nutrition players, the company is expanding its manufacturing footprint to support global scale-up.

For ingredient buyers, the key question will be whether fermentation-derived lactoferrin can reach price points that unlock mainstream applications, potentially reshaping sourcing strategies in categories where supply security and clinical substantiation are critical competitive levers.

Valio strengthens plant-based portfolio with US$8.26M Raisio acquisition

In 2025, Valio acquired Raisio’s plant protein business, including the Härkis and Beanit fava bean brands, in a deal valued at US$8.26 million (€7 million).

The acquisition includes production equipment at Raisio’s plant protein factory in Kauhava, Finland, and 16 employees who will transfer to Valio.

A report by Valio stated that the deal strengthens its position in the plant-based protein market as part of its ongoing expansion beyond dairy. 

The company has been investing in alternative protein sources, with executive vice president Tuomas Salusjärvi highlighting that the future of food will require a combination of plant-based, animal-based, and cellular agriculture products.

“The food system of the future will include plant-based and animal-based food, as well as food produced by cellular agriculture. All of these are needed to provide enough food for a globally growing population,” he stated.

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