New Zealand-based dairy co-operative Fonterra has teamed up with Superbrewed Food, a US-based natural ingredient manufacturer, to advance the production of sustainable food.
The partnership combines Superbrewed’s biomass protein platform with Fonterra’s dairy processing, ingredients, and expertise to develop nutrient-rich, functional biomass protein.
Superbrewed said the collaboration will address the increasing global demand for protein.
Furthermore, the two companies are committed to delivering sustainably sourced, functional proteins that meet customer and consumer needs worldwide, said the ingredient manufacturer.
Superbrewed Food CEO Bryan Tracy said: “We are excited to be partnering with a company of Fonterra’s stature, as it recognises 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.”
The collaboration builds on Superbrewed’s commercial launch of patented biomass protein, dubbed Postbiotic Cultured Protein.
Postbiotic Cultured Protein is a non-GMO, allergen-free, nutrient-dense bacteria biomass protein that was recently approved by the US Food and Drug Administration (FDA).
Also, Superbrewed’s fermentation platform could be adapted to ferment other inputs.
Fonterra, in its ingredient evaluations, found function and nutrition of Postbiotic Cultured Protein complement dairy ingredients in food applications with growing consumer demand.
The partnership aims to develop new biomass proteins based on the fermentation of multi-feedstocks, including Fonterra’s lactose permeate, which is produced during dairy processing.
In addition, the collaboration aims to convert Fonterra’s lactose into high-quality, sustainable protein using Superbrewed’s production technology.
Fonterra innovation partnerships GM Chris Ireland said: “Partnering with Superbrewed Foods is a fantastic opportunity.
“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.”
