Closing the Protein Gap: Precision-fermented BLG to solve the growing supply crisis

The High-Quality Protein Shortage Is Already Here

Global demand for high-quality protein is rising faster than supply. Whey protein prices have hit record highs – and there’s no sign of relief. The price surge isn’t a temporary spike; it’s a symptom of a deeper issue: strong, sustained demand combined with tightening supply.

Whey, long regarded as the gold standard of dietary protein, today depends entirely on milk production. And milk production is under pressure. Labor shortages, environmental regulations, and cost inefficiencies are driving stagnation or even declines in dairy output across key regions.

Consumers Want More Protein – and They’re Actively Looking for It

Protein isn’t just trending – it’s become a daily priority. In the U.S., Google searches for “high protein foods” have climbed steadily for over two decades, and by 2013, the country had already become the world’s largest market for high-protein products. Since then, interest has only grown. According to the International Food Information Council, 71 % of U.S. consumers aimed to increase their protein intake in 2024, up from 67 % the year before and 59 % in 2022. Shoppers are reading labels, seeking out functional benefits, and looking for better ways to meet their evolving nutritional needs. For food brands, the signal is clear: high-protein innovation is no longer optional – it’s expected.

The Scope of the Problem

By 2030, global demand for dairy proteins is projected to exceed supply by tens of millions of tons. Even in the most optimistic scenarios, Europe may only increase production by 6.7 million tons – leaving a global market gap of 20.4 million tons of milk equivalents. In more realistic cases, Europe’s output could decline, pushing the supply gap to over 31 million tons (Rabobank).

Several structural challenges make it unlikely that traditional dairy can fill this gap. The number of dairy farmers is steadily declining, and productivity gains per cow are leveling off. At the same time, the sector faces increasing pressure from climate change – including water scarcity, feed instability, and heat stress – as well as from stricter emissions targets and land-use constraints. These pressures limit the industry’s ability to scale and expose it to supply volatility. 

This shortfall threatens not just product availability but also pricing stability. Without new, scalable protein sources, high-quality nutrition could become inaccessible to many – and limit innovation across food, health, and wellness sectors.

Precision Fermentation: A Breakthrough in Resilient Supply

Precision fermentation offers a radically different model for protein production – one that decouples supply from the limitations of animal agriculture. Using microorganisms programmed to produce specific proteins, this technology enables:

• Consistent, year-round production
• 90% less land and 95% less water use
• 97% fewer greenhouse gas emissions
• Independence from climate and livestock volatility
• New opportunities for farmers and cooperatives to turn sugar into high-value protein 

Already used to make insulin, enzymes, and vitamins, precision fermentation is now being scaled to secure the future of food.

Enter BLG Essential+™ – Our Flagship Protein

At 21st.BIO, we have developed one of the most advanced precision fermentation platforms for food protein production. Our first market-ready ingredient: BLG Essential+™ – a precision-fermented beta-lactoglobulin (BLG).

BLG makes up 50–60% of whey protein and is packed with nutritional and functional benefits:

• Complete amino acid profile
• High leucine content for muscle protein synthesis
• Excellent solubility, neutral taste, and emulsification properties

Our proprietary variant, BLG Essential+™, contains 45% more leucine than traditional whey, making it ideal for high-protein drinks, snacks, meal replacements, and medical or senior nutrition.

Our BLG Program is Built for Scale

We license the production technology for BLG Essential+™ to food and ingredient companies worldwide.

Through our BLG development program, partners gain access to:

• World-leading production strains
• Proven fermentation and purification processes
• self-affirmed GRAS ingredient for immediate use in the U.S.
• Ongoing support to improve strain performance and scalability

Several partners have already joined the program and are preparing to bring their own BLG production online – creating new, local supply chains independent of dairy.

Expanding Beyond BLG – Caseins, Alpha-Lactalbumin, and More

Following BLG, we are advancing precision-fermented casein and alpha-lactalbumin programs to further expand our dairy protein portfolio. These proteins are essential for structure, slow digestion, and nutritional balance in both dairy and dairy-alternative applications, and specialized nutritional products such as infant or elderly nutrition. 

Caseins in particular present a known challenge in precision fermentation due to their need for post-translational modifications such as phosphorylation to function correctly. Companies face difficulties achieving commercially viable titers in microbial hosts. At 21st.BIO, our proprietary strains – developed through decades of expertise inherited from the Novo Group – overcome these barriers. Our platform is already achieving high titers and demonstrating functional performance in early-stage production.

Together, these advances support the development of complete milk alternatives and high-performance formulations across a broad spectrum of food and nutrition categories.