Providing a sustainable way of feeding the world

Planet Earth illustration

By 2050, there will be close to 10 billion people on this planet. Global demand for protein will nearly double. Current ways of producing protein cannot be scaled to meet that demand—we would need almost two times the resources our planet can provide.

Vivici's protein derived from precision fermentation will complement today's traditional protein production and contribute towards a sustainable future food system.

Our mission is to meet the world's growing need for sustainable, nutritious and great tasting proteins.

Making precision fermentation of dairy proteins a reality

Vivici brings to market animal-free, highly nutritious and sustainably produced protein.

Founded by DSM and Fonterra, Vivici leverages decades of experience in developing and scaling bioprocesses and holds world-leading knowledge in the isolation and application of dairy proteins.

Vivici's foundation for success is deep industry expertise, bringing biotech to market and developing delicious consumer products with customers.

fermentation lab
our team

We are Vivici

Isidora

Isidora Apostolidi

Research Scientist

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Isidora Apostolidi

Research Scientist
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"Joining Vivici as a research scientist is the perfect blend of passion and purpose. We're pioneering sustainable food production through precision fermentation, crafting eco-conscious dairy proteins. Excited for the transformative journey ahead, with a dedicated focus on translating this technology and knowledge into meaningful food applications."

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Daniel

Daniel Bisley

CFO

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Daniel Bisley

CFO
LinkedIn

"We’re scaling a highly innovative business that can truly make a difference for our food ecosystem on a global scale."

Dan joined Vivici as CFO in March 2024, bringing 17 years of experience in Finance and Investments. Prior to joining Vivici, Dan was CFO at a tech scale-up that went through the full lifecycle from start-up to exit. Dan has a background in Investment Banking, Private Equity and Venture Capital.

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Madison

Madison Clarke

Business Development Manager

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Madison Clarke

Business Development Manager
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"I am passionate about working with customers and brands to bring new nutritious, delicious and animal-free propositions to consumers. I believe we can have a siginificant positive impact on the planet by switching consumers to more sustainable diets. "

Maddie is leading the commercialisation of our ingredients, working with customers and partners to bring differentiated food and beverage products to consumers.

Prior to May 2023 when Madison joined Vivici, she was working in Amsterdam for Fonterra, most recently responsible for a key strategic customer and prior to that in a Commercial Associate role to the CEO of the region.

Maddie started her career in Portfolio Management with Fonterra in Auckland, New Zealand, her hometown. She has a Bachelor of Commerce degree from Otago University.

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Sjanien

Sjanien Groenenboom

Research Scientist

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Sjanien Groenenboom

Research Scientist
LinkedIn

"I find enjoyment in the challenge of nourishing the world, and firmly believe that precision fermentation-derived ingredients are one of the pivotal solutions for the future."

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Marcus

Marcus Hans

Director R&D

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Marcus Hans

Director R&D
LinkedIn

"Vivici offers an unique combination of in-depth dairy protein product knowledge and leading scientific expertise in precision fermentation."

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Remco

Remco Kornet

Senior Research Scientist

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Remco Kornet

Senior Research Scientist
LinkedIn

"Our scientific approach enables us to develop a deep understanding of protein functional performance in food applications, empowering us to deliver strong solutions that meet our customer’s needs."

Remco leads the functionality and application research at Vivici, translating scientific insights into food applications and commercial opportunities.

Prior to joining Vivici in February 2023, he worked as a scientist for Beyond Meat, focusing on protein structuring and plant-based meat development at different scales. With a PhD from Wageningen University and over five years of experience in food research.

Remco is passionate about applying physical chemistry to unravel, control and predict food structures, particularly in the field of alternative proteins for dairy and meat applications.

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Linda

Linda Kuijpers

Food technologist

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Linda Kuijpers

Food technologist
LinkedIn

"It is my passion to make the food landscape more sustainable. I think that alternative proteins can lead a major part in this, while precision fermentation can help us overcome the hurdles seen with plant-based protein. Vivici contributes to optimizing & commercialising this method making it easier for the customer to switch and make our food system more future proof"

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Simon

Simon Penfold

Chief Commercial Officer

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Simon Penfold

Chief Commercial Officer
LinkedIn

"We’re on a mission to create sustainable and memorable food moments, using the goodness of dairy but without the cows."

Simon became the Chief Commercial Officer (CCO) at Vivici in May 2023, bringing to the role 20-years of strategic and commercial experience, acquired internationally over his career with Fonterra, Deloitte and Nestle.  

Prior to joining Vivici, Simon led a number of Fonterra’s B2B Ingredients businesses worldwide, after his time at Fonterra HQ in New Zealand.  

Simon has fostered a passion for the Food & Beverage sector. He brings to Vivici a customer-centric approach, international experience, and a dynamic mindset.

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Silke

Silke Rinsma

Food Technologist

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Silke Rinsma

Food Technologist
LinkedIn

"I have always been passionate about food and how good food brings people together. At Vivici we have an opportunity to give people great food experiences, whilst living sustainably. "

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Kiran

Kiran Subbarayadu

Food Technologist

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Kiran Subbarayadu

Food Technologist
LinkedIn

"I am passionate about making a positive impact on the world, and at Vivici, we craft dairy proteins using precision fermentation, reducing the environmental footprint and contributing to sustainable food production."

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Marcel

Marcel Wubbolts

Chief Technology Officer

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Marcel Wubbolts

Chief Technology Officer
LinkedIn

"I am excited to embark on a journey that balances science, operations, and application know-how to make sustainable, animal-free dairy products a reality!"

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Stephan

Stephan van Sint Fiet

Chief Executive Officer

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Stephan van Sint Fiet

Chief Executive Officer
LinkedIn

"We can make a difference by creating products that are embraced by consumers and are better for people and planet."

Stephan joined Vivici as CEO in March 2023, bringing 20 years of experience in the biotech industry to the role. Prior to that he led the Dairy Cultures & Food Enzymes business unit at IFF, building on the experience gained in the food enzymes business at Novozymes. Stephan has worked in and helped scale two start-ups: Evolva, a company producing high-value natural products through fermentation, and Biognosys, an advanced protein analytics company.

Stephan is a senior strategic leader passionate about working in organizations that innovate with purpose, whether they are start-ups or large market leaders. In his tenure in the biotechnology and food industry Stephan has gained experience across sales, marketing, business development, R&D and business unit leadership.

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our advisors

Our Scientific Advisory Board

Jeremy Hill

Chair
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