The Biotechnology Fermentation Factory (BFF), a public-private scale-up facility for precision fermentation under development in Ede, the Netherlands, held a kick-off event on June 6, drawing more than 180 invited guests to its future site on the NIZO Food Innovation Campus.
The facility is still under construction, with the first phase expected to become operational in 2026. It will offer fermentation and downstream processing infrastructure for companies developing products such as proteins, enzymes, and fats, alongside access to NIZO’s existing food-grade pilot plant, R&D labs, and regulatory support.
Bridging the scale-up gap
BFF is structured as an open-access facility, allowing startups, scale-ups, and large food producers to use its infrastructure without building their own. Co-financed by NIZO and supported by Oost NL through the Perspectieffonds Gelderland, the project also received a €12.5 million grant from the Dutch National Growth Fund for Cellular Agriculture, coordinated by the Cellular Agriculture Netherlands Foundation (CAN).
The kick-off featured presentations, a 3D model walkthrough, and breakout sessions on technical capabilities, regulatory pathways, and collaboration opportunities.
Marcel Oogink, Managing Director of BFF, stated, “Even before BFF is physically complete, the work has already started. The strength of our concept lies in its immediate connection to NIZO’s unique expertise and infrastructure. Companies can already initiate scale-up and application development projects today.”
A coordinated national push
The BFF launch coincided with a parallel stakeholder event in Maastricht for Cultivate at Scale (CaS), a facility focused on cultivated meat. Together, the two projects represent coordinated Dutch investment in national infrastructure across cellular agriculture and precision fermentation.
NIZO, which operates the largest open-access food-grade pilot plant in Europe and has been active in food and ingredient research since 1948, is the anchor organization for the BFF. Among the companies cited as ecosystem partners were Vivici and Mosa Meat, alongside equipment supplier GEA Group, which was awarded the contract in January 2026 to deliver and commission BFF’s precision fermentation upscaling line, with pilot operations targeted from 2027.
Tom van Duijn of Cellulaire Agricultuur Nederland noted that “too many promising ideas stall in the gap between lab and factory. BFF in Ede is helping to close that gap.”
Nikolaas Vles, CEO of NIZO, added, “The BFF is more than a building — it’s a commitment to sustainable food innovation. Together with our partners, we’re making it easier and faster for companies to bring precision fermentation products to market.”
