At this year’s CG WELL Summit, themed ‘Wellness 3.0’, our colleague Henrik Geertz-Hansen joined a panel on the Ozempic era and the future of consumer health. His key point: most people already get enough protein, the real challenge is quality.
This is where beta-lactoglobulin (BLG Essential+™) makes the difference
It combines proven health benefits with the functionality brands are looking for:
✅ 1.5× more leucine than whey, supporting muscle maintenance and metabolic health
✅ A perfect GLP-1 companion, its digestion releases peptides that regulate blood glucose and satiety
✅ Fast absorption & high digestibility, ideal for medical and senior nutrition
✅ Neutral taste & full solubility, for clear drinks, yogurts, baked goods, and so much more
✅ Pure protein only, no lactose, cholesterol, hormones, or antibiotics
✅ Consistent, scalable supply, with a significantly lower environmental footprint
The challenge? Dairy-derived BLG is in short supply and whey prices remain extremely volatile.
Precision fermentation offers the best of both worlds: enabling sustainable, cost-competitive, and resilient local production. At 21st.BIO, we offer the world’s most advanced precision fermentation technology, ready to close the global protein gap.
The message from New York was clear: food players are eager for proteins with both nutritional and functional quality. We’re here to help make them a reality.
