Insights

The World Health Organization has described iron deficiency as the most common and widespread nutritional disorder worldwide (PubMed, Iron Deficiency Anaemia, 2021). For food and supplement companies in health and wellness, a market that size is worth serving well. Which iron ingredient you build a product around determines how well it works, how long people stay on it, and whether it delivers what the label promises.

For decades, lactoferrin has been studied for its role in human biology. Only recently has it become accessible for broader product innovation. Naturally present in milk and part of the body’s innate defense system, lactoferrin is a bioactive protein known for its ability to bind iron, help shape the balance of gut microbial populations, reinforce the gut barrier lining, and calm inflammation as part of modulating the body's immune responses. These functions underpin its potential across areas such as iron regulation, gut health, immune support, and active nutrition, categories where demand for targeted, evidence-based ingredients continues to grow. Despite this strong scientific foundation, lactoferrin has remained a niche ingredient. Limited availability, high cost, and reliance on dairy extraction have historically restricted its use to specialized applications such as infant nutrition. That constraint is now changing. Advances in precision fermentation are enabling the production of lactoferrin at scale, with consistent quality and price, and without dependence on traditional dairy supply chains. This shifts lactoferrin from a constrained bioactive to a viable ingredient for broader formulation. With Vivitein™ LF, Vivici introduces its precision fermentation-derived lactoferrin ingredient, available at scale for health and wellness brands for the first time.

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.

The demand for functional beverages is accelerating, driven by the shifting purchase drivers of the younger generations, who prioritize specific functional benefits like recovery, gut health, and brain clarity over simple hydration. 

Protein is now a $114 billion industry and growing, according to Mintel (2024), a global market intelligence company. Innova Market Insights (2025) also reports that the number of high protein shakes and drinks on the market rose by 122% from 2020 to 2024, and they note that Gen Z are driving most of the online chatter around the beverages.

Daniel Bisley, CFO at Vivici, shares how disciplined execution, pragmatic financing, and open collaboration are shaping the next chapter of precision fermentation and food innovation.