21st.BIO has introduced a new development program focused on producing bovine alpha-lactalbumin (α-lac) using precision fermentation technology. The company, a leader in industrial-scale fermentation, has secured an exclusive license for a high-yield microbial strain developed by Novonesis, a biosolutions company.
Unlocking the potential of α-Lac
Alpha-lactalbumin is a milk protein recognized for its nutritional value. It is particularly rich in essential amino acids and is easy to digest, which makes it valuable for products like infant formula and functional foods. However, extracting α-lac from cow’s milk has traditionally been costly and inefficient. It requires approximately 1,000 liters of milk to produce just one kilogram of purified α-lac.
“Alpha-lactalbumin is incredibly valuable, but current supply from cow’s milk is limited. It is challenging and costly to extract at scale, which is why it is primarily reserved for the high-end infant formula market. Through precision fermentation, we aim to make production more efficient and sustainable, while also increasing availability,” said Thomas Schmidt, CEO of 21st.BIO.
Optimizing fermentation for scale
21st.BIO is working to optimize the Novonesis strain for large-scale fermentation, a move expected to make α-lac more affordable and accessible. The company is focused on scaling up production processes that can deliver α-lac of high purity, a critical requirement for infant nutrition applications.
Thomas Batchelor, Senior Vice President of Advanced Health and Protein Solutions at Novonesis, commented, “We are proud to see our strain being applied in this program, addressing the challenges in food and nutrition. The partnership with 21st.BIO aligns with our goals of advancing protein innovation through precision fermentation.”
The program will support companies in various industries, including food, beverage, and foodtech startups, by providing access to microbial strains, fermentation process development, scale-up assistance, and regulatory guidance. 21st.BIO’s approach is designed to help partners produce α-lac at scale, overcoming many of the traditional limitations tied to dairy-based production.
Addressing dairy supply challenges
21st.BIO’s new initiative also responds to growing global concerns about the sustainability of traditional dairy farming. With rising demand for dairy proteins and pressures such as an aging dairy farmer population and environmental concerns, precision fermentation is seen as a complementary solution that could alleviate these challenges.
Alpha-lactalbumin is gaining attention in markets beyond infant nutrition. It is increasingly used in functional foods, clinical nutrition, and dietary supplements due to its digestibility and amino acid profile. The move to produce α-lac via fermentation may allow broader access to this important protein, particularly in regions where milk production faces challenges.
“We’re heading for a protein supply gap”
21st.BIO is also expanding its scope of work within the fermentation space. Earlier this year, the company developed a strain of Aspergillus oryzae engineered to eliminate pathways that produce mycotoxins, further enhancing the safety and efficiency of fermentation processes.
Schmidt stated, “We’re heading for a protein supply gap. The industry has recognized that traditional methods alone may not meet future demand. Precision fermentation can reduce strain on natural resources, minimize environmental impact, and create a more resilient supply chain.”
