Nestlé patent application proposes precision-fermented donkey whey protein for infant formula and nutrition products

A newly published patent application from Société des Produits Nestlé S.A. has described the production of recombinant donkey beta-lactoglobulin (BLG) through fermentation and proposed its use in products ranging from infant formula and medical nutrition to sports nutrition and dairy-style foods.

• Nestlé's patent application described recombinant donkey beta-lactoglobulin produced through fermentation rather than extracted from donkey milk.
• The inventors reported results from laboratory allergenicity testing comparing donkey and bovine beta-lactoglobulin.
• The filing proposed applications including infant formula, sports nutrition, meal replacements, medical nutrition products, and dairy-style foods.

Published as WO2026114793, the patent application focused on beta-lactoglobulin, a whey protein found in the milk of many mammals, including cows, sheep, and goats. The filing described BLG as a protein with nutritional and functional properties that contribute to food applications including emulsification, foaming, and gel formation.

According to the application, there is growing demand for alternatives to conventional dairy proteins due to factors including dietary preferences, lactose intolerance, and allergies associated with cow's milk proteins. The inventors stated that beta-lactoglobulin is one of the proteins associated with allergic reactions in individuals with cow's milk protein allergy.

The patent described recombinant donkey BLG as an alternative protein ingredient that could be produced using recombinant DNA technology rather than being extracted from donkey milk. The filing stated that recombinant production could enable larger-scale manufacturing while avoiding the supply limitations associated with donkey milk production.

The application noted that donkey milk availability is limited compared with cow's milk and that donkeys produce significantly lower milk volumes, making direct extraction challenging from both quantity and supply perspectives.

A central focus of the filing was the allergenicity profile of donkey BLG compared with bovine BLG.

The inventors reported results from a FAST-PASE allergenicity assay, a cell-based test designed to assess allergic responses. According to the application, bovine whey protein isolate enriched with BLG and a commercially available beverage containing recombinant bovine BLG demonstrated allergenic activity in the assay. By contrast, the filing reported that samples containing donkey BLG showed no or very limited potential for inducing allergic reactions under the test conditions used.

Based on those findings, the patent proposed recombinant donkey BLG as a potential ingredient for products intended for individuals with cow's milk protein allergy. The inventors stated that donkey BLG could provide nutritional and functional properties associated with milk proteins while exhibiting a different allergenicity profile in their testing.

The application also discussed limitations associated with existing hypoallergenic products. The inventors noted that extensively hydrolyzed and amino acid-based formulas are commonly used for individuals with milk protein allergies but may present challenges relating to sensory properties and manufacturing processes.

Infant nutrition featured prominently throughout the filing.

The patent described hypoallergenic infant formula as a preferred application and included claims relating to infant formula products containing recombinant donkey BLG. The inventors proposed that such products could be suitable for infants with cow's milk protein allergy, although no human clinical data were presented in the application.

The focus on infant formula is notable given Nestlé's position as one of the world's largest infant nutrition companies. The filing repeatedly referenced cow's milk protein allergy and infant nutrition as potential applications for the technology.

Beyond infant formula, the filing outlined a broad range of potential food and beverage applications. These included sports nutrition products, high-protein beverages, medical nutrition products, weight management products, meal replacements, milk drinks, milk powders, creamers, yogurt products, desserts, protein bars, and food supplements.

The application also specifically referenced products intended for consumers using GLP-1 therapies, identifying high-protein nutrition products as a potential area of use.

The filing further described potential use in flavored beverage powders, cocoa products, ready-to-drink beverages, dairy-style foods, and specialized medical nutrition products.

From a manufacturing perspective, the patent proposed producing the protein through microbial fermentation. The application identified several potential host organisms and stated that recombinant donkey BLG had been produced in the yeast Pichia pastoris.

According to the filing, recombinant production allows the protein to be manufactured without relying on donkey milk as a raw material. The inventors also stated that fermentation-derived donkey BLG could be incorporated into products that are free from lactose and other animal-derived ingredients.

The application additionally described a variety of product formulations containing recombinant donkey BLG, including milk drinks, powdered beverages, infant formula, sports nutrition products, and nutritional formulations.

The patent application was filed by Société des Produits Nestlé S.A. and named Matthias Tinzl, Michael Merz, Christina Vafeiadi, and Christophe Fuerer as inventors.

As with any patent filing, the document primarily sets out the inventors' claims, proposed applications, and supporting experimental data. The allergenicity findings described in the application were based on laboratory testing rather than human clinical studies, and the patent does not constitute regulatory approval for any food ingredient or product.

Nevertheless, the publication provides insight into ongoing research efforts within the food industry to develop novel proteins through precision fermentation and highlights interest in exploring alternative milk proteins beyond those traditionally sourced from cows.