FrieslandCampina Ingredients today reveals it is to increase its lactoferrin production capacity in Veghel (Netherlands) by 60 metric tonnes (mt) in 2022 to enable strategic growth in its Early Life Nutrition and Adult Nutrition segments. Bringing its total capacity to 70 mt per annum, the expansion will make FrieslandCampina Ingredients the largest lactoferrin producer in the world.
Herman Ermens, president a.i. at FrieslandCampina Ingredients: “Lactoferrin is a key ingredient in early life nutrition and has also shown potential health benefits for adults related to the immune system 1-9. Global demand for lactoferrin almost doubled between 2014 and 2019. By significantly expanding our production capacity, we can meet the needs of our customers. In addition, this investment exemplifies our strategy of growth through valued-added ingredients. Thanks to our technological leadership and unique experience, we’re perfectly placed to offer lactoferrin of the highest quality that complies with the strictest global regulatory requirements.”
Anne Peter Lindeboom, managing director Early Life Nutrition at FrieslandCampina Ingredients, added: “FrieslandCampina was one of the first companies to start producing lactoferrin over 25 years ago. Today’s announcement shows we’re committed to identifying and investing in the ingredients that bring the best possible value for our customers.”
FrieslandCampina Ingredients’ lactoferrin is 96 percent pure and is directly extracted from raw milk in its production location in Veghel. The product is spray dried and is recognised for its high consistency and excellent dry blending properties. To maintain these high standards, the expanded production location will feature state-of-the-art technology. In addition, the plant will use 100% green electricity – an important contributor to FrieslandCampina Ingredients’ decreasing carbon footprint.
Lactoferrin is naturally present in both cow’s milk and human milk. A number of scientific studies has shown several potential health benefits of lactoferrin, including anti-bacterial, anti-viral and anti-inflammatory activity as well as enhanced iron absorption 1-9.
Literature: 1. Zimecki et al. Archivum Immunologiae et Therapiae Experimentalis 1998;46231-240; 2. Zimecki et al. Archivum Immunologiae et Therapiae Experimentalis 1999;47:113-118; 3. Zavaleta N et al. J Pediatr Gastroenterol Nutr. 2007;44(2):258-64. Erratum in: J Pediatr Gastroenterol Nutr. 2008;46(1):121; 4. Egashira M et al. Acta Paediatr. 2007;96(8):1242-4; 5. King JC Jr et al. J Pediatr Gastroenterol Nutr. 2007;44(2):245-51; 6. Ochoa TJ et al. Clin Infect Dis. 2008;46(12):1881-3; 7. Manzoni P et al. JAMA. 2009;302(13):1421-8; 8. Kell DB et al. Front Immunol. 2020 May 28;11:1221; 9. Koikawa N et al. Biosci Biotechnol Biochem. 2008 Apr;72(4):931-5
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com