21st.BIO, a prominent player in precision fermentation technology, has announced the initiation of a development program focused on bovine alpha-lactalbumin (α-lac) following the exclusive licensing of a high-yield microbial strain from Novonesis, a leader in biosolutions.

Alpha-lactalbumin is a functional milk protein known for its richness in essential amino acids, ease of digestion, and benefits related to immune and cognitive development. Presently, bovine α-lac is utilized in infant nutrition, functional foods, and health-oriented applications. 21st.BIO is working to optimize the Novonesis strain for industrial fermentation and commercialization, with the goal of making precision fermented α-lac competitively priced compared to its bovine-derived equivalent.

The traditional process of extracting α-lac from bovine milk is both costly and inefficient, requiring about a thousand liters of milk to yield a single kilogram of α-lac.

“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,” stated Thomas Schmidt, CEO of 21st.BIO. “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.”

This initiative aims to democratize access to advanced biomanufacturing by offering a scalable, animal-free, and cost-effective method for α-lac production using precision fermentation and Novonesis's top-tier strain.

“We are proud to see our world-class strain being brought to market to solve current challenges in food and nutrition by 21st.BIO,” remarked Thomas Batchelor, Senior Vice President of Advanced Health and Protein Solutions at Novonesis. “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.”

21st.BIO collaborates with a variety of customers, including dairy, food, and beverage companies, as well as foodtech startups, through a phased development program that encompasses:

- Access to production-ready microbial strains
- Tailored fermentation and downstream process development
- Pilot and large-scale scale-up support
- Regulatory advisory
- Royalty-based licensing upon commercialization

“We go beyond licensing our technology to our partners,” Schmidt emphasized. “We help them through the entire process of industrial-scale production. 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.”

As global demand for dairy proteins is projected to exceed supply by 2030 due to slowing milk production in various regions, industry feedback underscores a pressing need for innovation. Challenges such as an aging dairy farmer population, limited scalability, and the necessity to reduce emissions are reshaping the dairy landscape.

“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,” explained Schmidt.

With the launch of its alpha-lactalbumin program, 21st.BIO is poised to make this unique protein and the technology behind it accessible to companies globally.

About alpha-lactalbumin (α-lac):
Alpha-lactalbumin is a functional whey protein found in both cow’s milk and human milk, albeit in different concentrations. In human milk, it constitutes approximately 20–25% of total protein content, while in cow’s milk, it makes up only 3–5%, making large-scale extraction challenging and costly. Rich in essential amino acids like tryptophan and cysteine, α-lac supports immune function, gut health, and cognitive development, particularly in infancy. Its significance has made it a key ingredient in premium infant formulas, including hypoallergenic varieties. Beyond infant nutrition, α-lac is increasingly sought after in functional foods, ready-to-drink beverages, clinical nutrition, and dietary supplements, where high-quality protein is in rising demand. However, the current extraction methods are highly inefficient, requiring around 1,000 liters of milk to produce just one kilogram of purified α-lac. Precision fermentation presents a scalable, animal-free solution that enables consistent, high-purity α-lac production with potential cost advantages, thus broadening access across industries and contributing to more sustainable supply chains.