Superbrewed Food and Döhler partner to scale postbiotic protein ingredient
19 Feb 2024 --- Döhler and Superbrewed Food are collaborating on the large-scale production of a non-GMO, plant-based and allergen-free postbiotic protein ingredient, which can replace or complement animal and plant proteins in food formulations.
Postbiotic protein generally consists of more than 85% protein and high levels of essential and branched-chain amino acids. It is a whole food ingredient with significant concentrations of minerals and vitamins such as iron, zinc, phosphorus and B12.
“The high functionality, nutrition and digestibility of Superbrewed’s innovative protein source is desperately needed for a variety of consumer-facing applications. We look forward to working intensively together to introduce more nutritious, sustainable and cost-effective products to global food and beverage markets that satisfy consumer demand over the long term,” says Dr. Kilian Daffner, global product manager at Döhler.
Dairy and alternative dairy
The manufacturing partnership will allow Superbrewed Food to rapidly expand its commercial offerings across North America in the coming year, mainly in dairy and alternative dairy, where the ingredient performs well.
In addition, Döhler will work with Superbrewed Food to commercialize postbiotic protein for packaged goods in business-to-consumer applications. The protein has a neutral taste, minimal color, suitable pH, temperature stability and functional properties such as emulsification. It can be applied across numerous food categories, including sports and lifestyle beverages, baked goods, confectionery, meat alternatives and healthy snacks.
“Partnering with Döhler accelerates our time to market and allows us to merge our natural fermentation process with their impressive bio-manufacturing infrastructure to create novel combinations of functionality and nutrition in protein ingredients at competitive costs,” says Bryan Tracy, CEO and co-founder of Superbrewed Foods.
Natural ingredients
Superbrewed Food develops natural ingredients using an anaerobic fermentation process. The company collaborates strategically with the Bel Group to develop cheese products incorporating their postbiotic cultured protein ingredient.
Strides in ultra-high temperature (UHT) treatment, microparticulation and shelf life stability technologies help companies cost-effectively support malnutrition alleviation. Nutrition Insight sat down with FrieslandCampina Ingredients, Fonterra and dsm-firmenich for an in-depth perspective on the most advanced malnutrition solutions of the era.
Meanwhile, Japan Bio Science Laboratories has created Biozyme, a highly effective postbiotic from an extract containing at least 40 fermented vegetables and herbs. It is rich in physiologically active substances produced by a fermentation process with Bacillus sp. Biozyme and then followed by a maturation process to break down the active components into low molecular compounds for better absorption in the body.
In addition, Superbrewed Food has obtained a US patent for its postbiotic protein ingredient as a “composition of matter” product, granting the company 18 years of market exclusivity for producing, using and commercializing all forms of bacterial-biomass proteins. These include natural, non-GMO and GMO organisms with a protein content of at least 60%, the minimum required to make them useful as food ingredients.
Edited by Inga de Jong
