The global protein system is under pressure. Animal-based protein production consumes a disproportionate share of land, water, and energy, while demand for high-quality protein continues to rise. As the world moves toward nearly 10 billion people, it’s increasingly clear that conventional production methods alone won’t scale sustainably. At the same time, expectations are changing: consumers want nutrition without compromise, they want products that taste great, support health and performance, align with modern lifestyles, and reduce environmental impact. For people working in food and ingredient development, that challenge is both technical and systemic. This is where precision fermentation technology becomes essential. Not as a future promise, but as a practical, scalable way to enable sustainable protein production without giving up on functionality, nutrition, or taste. At Vivici, this belief shapes everything we build.

Vivici has been awarded EUR 12.5 million through the EIC Accelerator Program. The funding validates Vivici’s technology and commercial progress while supporting further innovation in sustainable dairy proteins.