Fonterra, a leading global dairy cooperative based in Auckland, New Zealand, has partnered with U.S. startup Superbrewed Food to explore the integration of Superbrewed’s Postbiotic Cultured Protein into its product offerings. The collaboration aims to enhance Fonterra’s dairy and plant-based products with this high-protein ingredient, derived from biomass fermentation. This initiative also involves utilizing dairy byproducts, such as lactose permeate, to support sustainability. The partnership aligns with Fonterra’s goal to reduce its carbon footprint and innovate in sustainable food production, reflecting a broader commitment to addressing global protein demands while promoting environmental responsibility.
Fonterra, is a leading global dairy co-operative known for its extensive portfolio of dairy products and commitment to sustainability and innovation. In a move to further its dedication to eco-friendly solutions, Fonterra has announced a multi-year joint development agreement with Superbrewed Food, a startup specializing in biomass fermentation technology. This partnership, unveiled in Auckland, aims to explore the potential of Superbrewed Food’s postbiotic ingredient, which promises to enhance Fonterra’s product lineup and advance sustainable practices within the dairy sector.
Partnership Objectives
The collaboration between Fonterra and Superbrewed Food is centered on evaluating the integration of Superbrewed Food’s postbiotic ingredient into Fonterra’s product portfolio. This ingredient, produced from the C. tyrobutyricum bacterial strain, boasts an impressive 85% protein content and high levels of essential nutrients such as B vitamins and minerals. The goal is to assess how this protein-packed ingredient can complement Fonterra’s range of dairy and plant-based products, providing additional nutritional benefits and enhancing overall product offerings.
Additionally, the partnership will explore utilizing lactose permeate, a byproduct of milk protein production, as a feedstock for Superbrewed Food’s microorganisms. This circular approach aims to optimize the use of dairy byproducts, reducing waste and supporting sustainability across both companies’ operations.
Sustainable Protein Technology
Superbrewed Food’s innovative approach involves using anaerobic fermentation to produce high-protein biomass from a natural bacterial strain. This method avoids genetic engineering, focusing instead on harnessing the bacterium’s natural capabilities to produce protein-rich biomass. The company’s process not only reduces waste but also supports a circular economy by utilizing the entire biomass for ingredient production.
The postbiotic ingredient is notable for its neutral taste, natural white color, and stability across various pH and temperature conditions. It has been granted Generally Recognized as Safe (GRAS) status by the FDA, validating its safety and suitability for a wide range of applications. The ingredient’s high digestibility and nutritional profile make it a versatile addition to various food and beverage products, from sports nutrition to shelf-stable snacks.
Market Potential and Manufacturing
Superbrewed Food is set to scale up production to meet anticipated demand for its postbiotic ingredient. The company has partnered with Döhler to produce up to 1,200 metric tons per year by 2026, with plans to expand production capacity further. This expansion will include evaluating alternative manufacturing sites in the US to accommodate larger volumes and enhance production efficiency.
The company’s strategy includes leveraging the rapid growth rates of microbes, flexibility in feedstock, and high nutritional value to provide a compelling protein solution. By achieving economies of scale, Superbrewed Food aims to reduce production costs and enhance its competitive position in the alternative protein market. The expected market entry of products containing the postbiotic ingredient is slated for early 2025, with initial launches planned for a diverse range of applications.
Technological Advancements and Industry Impact
The development of the postbiotic ingredient represents a significant technological advancement in the field of alternative proteins. By focusing on biomass fermentation and utilizing co-products like butyric acid, Superbrewed Food is setting new standards for sustainable ingredient production. The company’s approach not only offers a high-protein, nutritionally rich ingredient but also supports broader industry trends towards sustainability and circular economy practices.
The partnership between Fonterra and Superbrewed Food signifies a major step forward in sustainable protein technology. By integrating Superbrewed Food’s high-protein postbiotic ingredient into its portfolio, Fonterra is reinforcing its commitment to innovation and environmental stewardship. This collaboration underscores the potential of advanced fermentation technologies to meet the growing demand for sustainable protein sources while minimizing environmental impact. As both companies advance their technologies and production capabilities, they are poised to make a substantial impact on the future of protein ingredients and sustainable food production.
