Vivici’s whey protein from fermentation (beta-lactoglobulin) is commercially available for customers now, with self-affirmed GRAS in the USA. This marks a significant milestone in Vivici’s mission to bring to market superior proteins with significantly less impact on the planet.
Vivici’s beta-lactoglobulin is a highly pure dairy whey protein equivalent to nature’s version. It contains all essential amino acids required by the human body, is abundant in leucine and branched chain amino acids (BCAA), and is rapidly absorbed in the blood plasma. It’s also free from lactose, cholesterol, hormones and antibiotics, setting it apart in the alternative protein category.
Said Marcel Wubbolts, Vivici’s CTO: “Nutritionally, Vivici’s beta-lactoglobulin isolate is superior to plant protein isolates, even outperforming whey protein isolates in specific applications because it’s higher in the amino acids beneficial for muscle growth and recovery.”
Consumers now demand sustainability from their favourite brands while also expecting delicious and nutritious products. Vivici’s nature-equivalent whey protein from fermentation provides brands with a more sustainable protein which doesn’t compromise on taste, performance, or nutrition. The protein is clean in colour, neutral in flavour, and ready for use across a wide range of products, including ready-to-mix protein powders, ready-to-drink protein beverages and protein bars.
Added Stephan van Sint Fiet, Vivici’s CEO: “We want to work closely with all innovative food & beverage players in the market who believe their brand could benefit from a more sustainably-produced & ethically-sourced, yet highly functional protein ingredient. The focus of our food science team is to support our brand customers to bring outstanding products to market.” For more visit vivici.com
