21st.BIO has announced the new precision fermentation technology for bovine alpha-lactalbumin (α-lac), with an exclusive licence for a high-yield microbial strain from Novonesis.
The technology aims to optimise the strain for industrial fermentation, scale-up, and commercialisation, providing a cost-effective alternative to traditional bovine milk extraction.
Alpha-lactalbumin is a functional milk protein rich in essential amino acids, linked to immune and cognitive development benefits.
The milk protein is used in infant nutrition, functional food, and health-focused applications.
21st.BIO CEO Thomas Schmidt said: “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 current supply is mostly reserved for the very high-end infant formula market.
Through precision fermentation, we make production more efficient, sustainable, and – most importantly – available to many, not just the few.
On top of this, we are able to produce α-lac of high purity, an important parameter for infant nutrition. We go beyond licensing our technology to our partners. We help them through the entire process of industrial-scale production.”
Currently, producing α-lac from bovine milk is costly and inefficient, requiring about 1,000 litres of milk to obtain one kg of α-lac, making it one of the most expensive dairy proteins.
21st.BIO’s programme offers an animal-free, scalable, and cost-effective method to produce α-lac using precision fermentation.
The company collaborates with various industry players, including dairy, food and beverage companies, and foodtech start-ups, through a phased development approach.
It includes access to production-ready microbial strains, tailored fermentation and downstream process development, pilot and large-scale scale-up support, regulatory advisory, and royalty-based licensing upon commercialisation.
Schmidt added: “Our experience in functional proteins and our goal of achieving at least price parity with traditional dairy makes this a game-changer for companies looking to supply the market.
We’re heading for a protein supply gap. The industry itself is telling us: We won’t be able to meet future demand using traditional methods alone.
“Precision fermentation is a complementary solution – one that can reduce pressure on natural resources, lower environmental impact, and create a more distributed and resilient supply chain.”
With the launch of the alpha-lactalbumin programme, 21st.BIO aims to address the challenges in dairy protein production and access to advanced biomanufacturing.
Alpha-lactalbumin is a whey protein found in both cow’s milk and human milk, albeit in different concentrations.
It is the dominant whey protein in human milk, representing around 20-25% of total protein content, but only 3-5% in cow’s milk, which makes extraction from cow’s milk difficult and expensive.
Rich in essential amino acids like tryptophan and cysteine, α-lac supports immune function, gut health, and cognitive development, offering a critical ingredient in infant formula.
Precision fermentation offers a scalable, animal-free solution, enabling consistent, high-purity α-lac production with potential cost competitiveness.
The technology could unlock access across industries while supporting more resilient and sustainable supply chains.
Novonesis advanced health and protein solutions senior vice president Thomas Batchelor said: “We are proud to see our world-class strain being brought to market to solve current challenges in food and nutrition by 21st.BIO.
“We continually strive to be at the forefront of innovation and this strain is one result of our pioneering work in R&D, strain development and production.
“We see α-lac as a great fit to 21st.BIO’s strategy and portfolio, making it the right path forward while we in Novonesis continue to focus on other protein innovation and we’re excited about the future of protein made with precision fermentation.”
