Vivici Bets on “Pink Gold” Made Without Cows

Vivici’s US debut of fermentation-made lactoferrin could steady supply and redefine dairy bioactives sourcing

2 Mar 2026

A Dutch ingredients group has launched a fermentation-derived lactoferrin in the US, seeking to address persistent supply shortages of one of dairy’s most valuable proteins.

Vivici this week introduced Vivitein LF, a version of lactoferrin produced through precision fermentation. The ingredient has achieved self-affirmed “generally recognised as safe” (GRAS) status in the US, allowing the company to begin commercial discussions with food and nutrition manufacturers.

Lactoferrin, sometimes called “pink gold” in the industry, is prized for its role in immune support and iron absorption. It is widely used in infant formula, dietary supplements and sports nutrition. However, it occurs only in small amounts in cow’s milk, making it expensive to extract and vulnerable to swings in dairy output.

Supply constraints have been compounded by volatility in global milk production, driven by climate pressures, feed costs and tighter margins for farmers. These factors have led to periodic price spikes, leaving brands exposed to shortages of the bioactive ingredient.

Vivici is not positioning its product as a replacement for conventional dairy. Instead, it is targeting a specialised molecule where supply has historically lagged demand. By programming microorganisms to produce lactoferrin in fermentation tanks, the company aims to reduce reliance on livestock and provide a more stable source of the protein.

Industry analysts view the launch as part of a broader shift within alternative proteins. Rather than competing directly with commodity milk, companies are focusing on high-value components where technological production can command a premium and fill structural gaps.

Demand for functional nutrition products has grown in recent years, as consumers place greater emphasis on immune health and recovery. At the same time, regulatory progress in the US has improved confidence among manufacturers considering fermentation-derived ingredients.

Questions remain over scale and cost competitiveness as more groups enter the field. Yet the US debut suggests that precision fermentation is moving beyond pilot projects towards commercial deployment, particularly in niche segments of the dairy market.