Providing a sustainable way of feeding the world
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.
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.
We are Vivici
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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.
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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