By Gary Symons
TLL Editor in Chief
The global dairy co-operative Fonterra has teamed up with Superbrewed Food to develop sustainable new sources of high-protein foods through biomass fermentation.
The technology represents a growing segment in global food production, as it allows for large-scale production of high-protein foods at low cost.
The technology is both new, but also ancient. Fermentation is a process using microorganisms to produce alternative proteins, and has been used in food production for literally thousands of years. It is the same process used to create alcoholic beverages and to produce foods like yogurt and tempeh.
However, in recent years food scientists have realized biomass fermentation can be expanded to create a variety of high-protein food products in a sustainable manner.
This partnership combines Superbrewed’s biomass protein platform with Fonterra’s dairy processing, ingredients, and applications expertise to develop additional nutrient-rich, functional biomass protein. The collaboration is intended to address the rising global demand for protein in a way that is sustainable, and will also meet customer and consumer needs worldwide. For example, the rising numbers of people choosing meat-free diets creates a rising demand for sustainable proteins.
Superbrewed recently undertook the commercial launch of their patented biomass protein, called Postbiotic Cultured Protein; a non-GMO, allergen-free, nutrient-dense bacteria biomass protein that recently received a US market green light from the FDA.
Fonterra was seen as an ideal partner. The dairy cooperative was founded in New Zealand, but has grown to achieve a global reach as a provider of dairy product. The co-op is also dedicated to sustainable production methods.
“We are excited to be partnering with a company of Fonterra’s stature, as it recognizes the value in bringing Postbiotic Cultured Protein to market, and is a pivotal step towards expanding our offerings of biomass ingredients that further contribute to sustainable food production,” said Superbrewed CEO Bryan Tracy.
Fonterra says it found that the function and nutrition of Post-biotic Cultured Protein is ideal to complement dairy ingredients in food applications with a growing consumer demand.
As well, Fonterra’s general manager of Innovation Partnerships, Chris Ireland, says Superbrewed demonstrated that its non-GMO, fermentation platform could be adapted to ferment other inputs. Precision fermentation also enables alternative protein producers to efficiently make specific proteins, enzymes, flavor molecules, vitamins, pigments, and fats.
“Partnering with Superbrewed Foods is a fantastic opportunity,” Ireland said. “Their cutting-edge technology aligns with our mission to provide sustainable nutritional solutions to the world and respond to the global demand for protein solutions, thereby creating more value from milk for our farmers.”
The multi-year joint venture is intended to develop new biomass protein solutions based on the fermentation of multi-feedstocks, including Fonterra’s lactose permeate, which is produced during dairy processing. The objective is to add value to Fonterra’s lactose by converting it into high-quality, sustainable protein with Superbrewed’s technology.
WK Kellogg and Thomas’ Debut Froot Loops Mini Bagels for Back-To-School Breakfasts