Possible Protein Source Offers Advantages for Muscle and Metabolic Health; Production Methods Need Reevaluation
In the world of dairy proteins, beta-lactoglobulin (BLG) stands out as a remarkable contender due to its unique properties and potential benefits for muscle and metabolic health. However, conventional methods of sourcing BLG face significant challenges from both a supply and environmental perspective.
Currently, most BLG suppliers are sold out until at least 2026, a direct consequence of constrained dairy supplies. This scarcity has led to a continuous rise in the prices of BLG. But fear not, as innovative solutions are on the horizon, thanks to the advent of precision fermentation.
Precision fermentation is a groundbreaking technology that involves inserting specific DNA into microbes, teaching them to produce a specific molecule when fermented. This method offers several advantages over traditional dairy farming, including consistent quality, optimised bioactivity, and a fraction of the climate footprint.
For instance, Perfect Day's BLG produces up to 97% fewer emissions, uses up to 99% less water, and requires 29-60% less energy than conventional whey. This makes it a more sustainable and eco-friendly alternative in the long run.
Several companies are now leveraging precision fermentation to produce animal-free BLG. These include Californian pioneer Perfect Day, Israel's Remilk, Imagindairy, Dutch startup Vivici, and Danish firm 21st.Bio, all of whom have been cleared to sell their cow-free BLG proteins in the US.
21st.Bio, in particular, is making waves with its technology, which is built on strain optimisation expertise developed at Novonesis. The company offers licensing programs that span from strain development to scale-up, and in July, it unveiled a new platform to produce animal-free alpha-lactalbumin.
Researchers at the University of Copenhagen have hailed BLG as a unique solution for muscle and metabolic health. They point out that BLG contains 1.5 times more leucine than standard whey or casein, providing a strong trigger for muscle protein synthesis and ensuring sustained amino acid availability. During digestion, it also releases bioactive peptides that influence glucose regulation, insulin response, satiety, and metabolic hormones, creating a hormonal environment beneficial for muscle maintenance and glucose disposal.
In light of these benefits and the growing demand for sustainable and eco-friendly products, it's no surprise that the market for BLG is expected to reach $35M by the end of the decade, having been valued at $25M last year. Precision fermentation is seen as the key technology that will unlock the true potential of BLG, enabling scalable production of this potent protein for nutrition and health applications.
However, it's important to note that the dairy industry still faces structural challenges, such as fewer and ageing farmers, farm closures, and strict emission targets limiting herd expansion. These issues, coupled with the ongoing shift towards precision fermentation, promise an exciting and dynamic future for the dairy industry.
