Triplebar and FrieslandCampina Ingredients Extend Breakthrough Lactoferrin Partnership
Source: The DairyNews
Triplebar, a leading global biotech company, has announced the extension of its strategic partnership with FrieslandCampina Ingredients, marking a significant milestone in lactoferrin production.
The collaboration, initially unveiled in January of the previous year, focuses on leveraging precision fermentation technology to bolster lactoferrin supply capacities, addressing the rising global demand for this essential protein. Lactoferrin, renowned for its antimicrobial properties, is primarily utilized in premium infant formulas to support gut maturation and immunity.
Maria Cho, CEO of Triplebar, hailed the partnership as groundbreaking in the realm of alternative protein, emphasizing its potential to revolutionize human health and nutrition. She remarked, "Our collaboration with FrieslandCampina Ingredients, a renowned global leader in lactoferrin supply, empowers us to introduce more of this invaluable protein to the market than ever before."
Cho elaborated on the significance of this development, citing the historical challenge of limited lactoferrin availability due to its traditional isolation from dairy sources. By harnessing precision fermentation, the companies can produce functional ingredients with properties akin to those found in both bovine and human milk, thereby expanding the application of lactoferrin beyond infancy to benefit adults as well.
Anne Peter Lindeboom, Managing Director of Innovation at FrieslandCampina Ingredients, underscored the commitment to advancing precision fermentation as a sustainable and nutritious protein source. Lindeboom emphasized the collaboration's objective of providing a comprehensive range of dairy and alternative proteins to empower individuals to access optimal nutritional solutions.
Cho emphasized the pivotal role of science and technology in fostering sustainable nourishment for future generations, affirming the transformative potential of the multi-year, multi-product, and multi-country agreement with FrieslandCampina Ingredients in realizing this vision.
Maria Cho, CEO of Triplebar, hailed the partnership as groundbreaking in the realm of alternative protein, emphasizing its potential to revolutionize human health and nutrition. She remarked, "Our collaboration with FrieslandCampina Ingredients, a renowned global leader in lactoferrin supply, empowers us to introduce more of this invaluable protein to the market than ever before."
Cho elaborated on the significance of this development, citing the historical challenge of limited lactoferrin availability due to its traditional isolation from dairy sources. By harnessing precision fermentation, the companies can produce functional ingredients with properties akin to those found in both bovine and human milk, thereby expanding the application of lactoferrin beyond infancy to benefit adults as well.
Anne Peter Lindeboom, Managing Director of Innovation at FrieslandCampina Ingredients, underscored the commitment to advancing precision fermentation as a sustainable and nutritious protein source. Lindeboom emphasized the collaboration's objective of providing a comprehensive range of dairy and alternative proteins to empower individuals to access optimal nutritional solutions.
Cho emphasized the pivotal role of science and technology in fostering sustainable nourishment for future generations, affirming the transformative potential of the multi-year, multi-product, and multi-country agreement with FrieslandCampina Ingredients in realizing this vision.
23.09.2024
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I have been thinking to make this post yes/ no. I decided for yes and like to ask everyone to not "shoot the messenger". The chart shows an analysis of IFCN Dairy Research Network from the 2024 supporter conference in Poland.
