FrieslandCampina Ingredients joins forces with biotech firm Triplebar

The multi-year partnership includes the development of specific proteins using microbial fermentation technology, with the US firm contracting for all phases of product development up until commercial launch.

California-based Triplebar Bio Inc. It deploys a proprietary platform, which can analyze animal and microbial cell lines 10,000 times faster than conventional screening methods. The firm uses this to discover and develop products with the most suitable characteristics for a particular application and achieve this at scale.

FrieslandCampina Ingredients’ Anne Peter Lindeboom

“While we’ve been using precision fermentation to produce human milk oligosaccharides since 2016, creating dairy-like proteins at scale using precision fermentation is an entirely different proposition.”​ Anne Peter Lindeboom, managing director, innovation, opened at FrieslandCampina Ingredients. “We always want the people with the most relevant expertise to work on developing new solutions, that’s why we’re partnering with Triplebar.”

The FrieslandCampina Ingredients’ team ‘will support’ Triplebar ‘to jointly create a new frontier in protein innovation,’ Lindeboom added.

“We chose Triplebar as our partner on this project because of their specific, high-volume evolutionary technology that will help us produce proteins using this cutting-edge technology on a commercial scale. By combining the biotechnology expertise of Triplebar with the processing technology and market expertise of FrieslandCampina Ingredients, we will create a strong and complementary partnership.”


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