Vivici’s Sustainable Protein Featured in Nature

Could the future of agriculture actually slow down climate change through sustainable protein?

A recent feature article in Nature by Nic Fleming shines a light on some truly innovative solutions to tackle some of the biggest food challenges our planet faces. Think climate-smart cultivation to breakthrough protein alternatives, you name it. Among these exciting advancements, sustainable protein really stands out as a game-changer in how we approach feeding the world.

Why We Need to Rethink Protein

According to the article, by 2050, the global population is projected to hit an estimated 9.7 billion. That’s an additional 1.5 billion mouths to feed, and the demand for protein is skyrocketing even faster than the population growth, thanks to urbanization, rising incomes, and shifting diets.

We therefore need to feed the world’s growing need for high quality protein in a sustainable way. 

Plant-based proteins can help, but they have their own drawbacks. For instance, soy production is associated with deforestation and carries a considerable carbon footprint (Fleming, 2025). In addition, studies highlight that many plant proteins may fall short nutritionally compared to animal proteins and can deliver a poor sensory experience, with off-flavors (Kallithraka et al., 2001), pronounced ‘beany’ notes, bitterness, and astringency caused by tannins and polyphenols, which detract from the eating experience.

The best protein Mother Nature has to offer is dairy protein. That’s why we need to complement the production of the dairy industry with a new way of making dairy protein, one that works with the resources that planet Earth has available.

Enter Sustainable Protein Through Precision Fermentation

For thousands of years, humans have harnessed the power of fermentation (just think about bread, beer, and cheese). Fast forward to today, and thanks to advancements in biotechnology, fermentation has transformed into an incredible method for producing sustainable protein without relying on animals.

This is where Vivici comes in.

We specialize in precision fermentation and in the production and application of novel proteins such as β-lactoglobulin (BLG), a whey protein typically found in cow’s milk. Vivitein™ BLG, a superior form of protein, enables brands to offer greater protein quality and performance, more delicious tastes and textures, and products that are kinder to bodies, animals, and the planet.

Vivitein™ BLG: A Game-Changer in Sustainable Protein

So, what makes Vivitein™ BLG stand out?

• Unmatched performance: Packed with BCAAs and leucine, it’s designed to boost muscle growth and aid recovery.
• Superior sensorial experience: Enjoy a clean, refreshing taste without that chalky aftertaste.
• Lifestyle fit: It’s vegan-friendly and free from lactose and cholesterol.‍
• Sustainable impact: It boasts up to 80% lower greenhouse gas emissions compared to traditional dairy.

This unique blend tackles the 3-way tug of war that Vivici calls “the protein trilemma”: achieving performance, taste, and sustainability, all in one go.

Vivitein™ BLG isn’t a futuristic concept, it’s ready to power the next generation of foods and beverages with:

• Ready-to-drink protein waters that are clear, refreshing, and with a light mouthfeel.
• Protein powders that are clear and refreshing, and provide a purer, higher quality protein that’s absorbed faster.
• Protein shots that deliver 25 grams of high-quality protein in a light, convenient, 100-millilitre format.

An independent life cycle assessment (LCA) shows that Vivitein™ BLG will have significant sustainability benefits compared to conventional Whey Protein Isolate.

These include:

• 68% lower carbon footprint
• 86% less water usage
• 61% less land usage
• 90% less impact on soil

Together, these incredible environmental benefits set a new standard for sustainability for dairy protein.

The Bottom Line

The global food system is facing some serious challenges.

To sustainably feed 10 billion people while cutting down on greenhouse gas emissions, we need to think outside the box.

That’s where sustainable protein comes in, and at Vivici, we’re at the forefront of this movement, transforming the concept of what protein can be with Vivitein™ BLG, bringing a New Standard of Sustainable Dairy Protein forward. Click here to talk to an expert!

References

Fleming, N. (20 August 2025). Could these five future agricultural innovations slow down climate change? Nature Magazine. https://www.nature.com/articles/d41586-025-02321-3

Kallithraka, S., Bakker, J., Clifford, M.N., Vallis, L. (March 2001). Correlations between saliva protein composition and some T–I parameters of astringency. Food Quality and Preference, 12(2), 145-152. https://doi.org/10.1016/S0950-3293(00)00040-9