Nourish Ingredients, an Australian start-up that uses precision fermentation to produce animal-like fats, has partnered with dairy giant Fonterra.

The collaboration combines Fonterra’s decades of dairy expertise and global scale with Nourish Ingredients’ scientific knowledge in precision fermentation-based animal-like fats.

The companies will begin their joint efforts with a focus on product innovation. The first is exploring dairy applications across a range of dairy categories, including cheese, cream and butter. This will leverage Nourish Ingredients’ Creamilux to unlock functionality while preserving the taste of traditional dairy.

Creamilux is a dairy-type lipid solution that delivers the creamy taste, aroma and mouthfeel of dairy foods, providing a rich, indulgent sensation of full cream.

Through the collaboration, the companies also plan to explore opportunities where Nourish Ingredients’ fats can provide enhancements to non-dairy categories – such as bakery – that traditionally rely on dairy lipids.

Jeremy Hill, chief science and technology officer at Fonterra, said: “Nourish Ingredients is taking a unique approach that aligns perfectly with Fonterra’s focus on leadership in dairy innovation science and being at the forefront of such innovative new food ingredients. By partnering together, we can explore new ways to help meet the growing global demand for great-tasting, texturally appealing products, that deliver exceptional experiences to customers

“Dairy will always be at the core of our business, now and in the future. At the same time, ingredients produced through emerging technologies can work seamlessly in and alongside our dairy products, expanding the range of products and choices we can offer to customers and consumers.”

James Petrie, CEO at Nourish Ingredients, added: “This collaboration balances our passion for creating innovative ingredients with hard-nosed applications to unlock massive product opportunities. We are overcoming specific animal ingredient bottlenecks to optimise current animal-based food production capacity without losing quality. This allows us to enable our partners to meet demand with our potent lipids without sacrificing taste and experience."

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